Vegetarian moussaka
A meat-free version of the Greek classic moussaka. Layers of melt-in-your-mouth vegetables topped with tomato and a creamy cheese sauce. What else could you want?
SERVES4
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
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Method:
- Preheat the oven to 200°C.
- Heat 2 tbsp of oil in a medium pot and add the flour.
- Stir and cook for approximately one minute.
- Gradually add the milk in small amounts, mixing until smooth with each amount.
- Continue until all milk has been added.
- Return to low heat and bring to a simmer, stirring often.
- Stir through grated cheese and remove from the heat once melted.
- Lay the sliced potato on a roasting tray in one layer and brush it with oil.
- Lay the eggplant and courgette on a separate tray/s and brush with oil.
- Roast vegetables for approximately 15-20 minutes or until soft and beginning to brown. The potatoes will take longer than the other vegetables.
- Layer all of the roasted vegetables in a deep roasting dish.
- Mix the tomatoes with the lentils and spread them over the vegetables.
- Pour the cheese sauce over the tomatoes.
- Bake for approximately 30 minutes or until golden brown on top.
Tips:
- Instead of Italian-flavoured canned tomatoes, you can use unflavoured canned tomatoes with a pinch of dried or fresh herbs mixed through. Or a tomato pasta sauce.
- This is a good summer dish when eggplants and courgettes are in season.
- Instead of roasting the vegetables, they can also be cooked on the BBQ.
- ¼ cupoil
- 3 tbspflour
- 2 cupsmilk
- 1 cupgrated cheese
- 2 largepotatoes, sliced 5mm thick
- 2eggplants, sliced 5mm thick
- 4courgettes, sliced 5mm thick lengthwise
- 1 x 400g canItalian flavoured tomatoes
- 1 x 400g canlentils, drained and rinsed
Per serve
- Energy2152kJ
- Total Fat24.2g
- Saturated Fat6.3g
- Total Carbohydrate58.1g
- Sugars16.0g
- Dietary Fibre10.8g
- Protein27.5g
- Sodium650mg
Method:
- Preheat the oven to 200°C.
- Heat 2 tbsp of oil in a medium pot and add the flour.
- Stir and cook for approximately one minute.
- Gradually add the milk in small amounts, mixing until smooth with each amount.
- Continue until all milk has been added.
- Return to low heat and bring to a simmer, stirring often.
- Stir through grated cheese and remove from the heat once melted.
- Lay the sliced potato on a roasting tray in one layer and brush it with oil.
- Lay the eggplant and courgette on a separate tray/s and brush with oil.
- Roast vegetables for approximately 15-20 minutes or until soft and beginning to brown. The potatoes will take longer than the other vegetables.
- Layer all of the roasted vegetables in a deep roasting dish.
- Mix the tomatoes with the lentils and spread them over the vegetables.
- Pour the cheese sauce over the tomatoes.
- Bake for approximately 30 minutes or until golden brown on top.
Tips:
- Instead of Italian-flavoured canned tomatoes, you can use unflavoured canned tomatoes with a pinch of dried or fresh herbs mixed through. Or a tomato pasta sauce.
- This is a good summer dish when eggplants and courgettes are in season.
- Instead of roasting the vegetables, they can also be cooked on the BBQ.
Ingredients
- ¼ cupoil
- 3 tbspflour
- 2 cupsmilk
- 1 cupgrated cheese
- 2 largepotatoes, sliced 5mm thick
- 2eggplants, sliced 5mm thick
- 4courgettes, sliced 5mm thick lengthwise
- 1 x 400g canItalian flavoured tomatoes
- 1 x 400g canlentils, drained and rinsed
Ingredients
- ¼ cupoil
- 3 tbspflour
- 2 cupsmilk
- 1 cupgrated cheese
- 2 largepotatoes, sliced 5mm thick
- 2eggplants, sliced 5mm thick
- 4courgettes, sliced 5mm thick lengthwise
- 1 x 400g canItalian flavoured tomatoes
- 1 x 400g canlentils, drained and rinsed
Nutrition Facts
Per serve
- Energy2152kJ
- Total Fat24.2g
- Saturated Fat6.3g
- Total Carbohydrate58.1g
- Sugars16.0g
- Dietary Fibre10.8g
- Protein27.5g
- Sodium650mg
Method:
- Preheat the oven to 200°C.
- Heat 2 tbsp of oil in a medium pot and add the flour.
- Stir and cook for approximately one minute.
- Gradually add the milk in small amounts, mixing until smooth with each amount.
- Continue until all milk has been added.
- Return to low heat and bring to a simmer, stirring often.
- Stir through grated cheese and remove from the heat once melted.
- Lay the sliced potato on a roasting tray in one layer and brush it with oil.
- Lay the eggplant and courgette on a separate tray/s and brush with oil.
- Roast vegetables for approximately 15-20 minutes or until soft and beginning to brown. The potatoes will take longer than the other vegetables.
- Layer all of the roasted vegetables in a deep roasting dish.
- Mix the tomatoes with the lentils and spread them over the vegetables.
- Pour the cheese sauce over the tomatoes.
- Bake for approximately 30 minutes or until golden brown on top.
Tips:
- Instead of Italian-flavoured canned tomatoes, you can use unflavoured canned tomatoes with a pinch of dried or fresh herbs mixed through. Or a tomato pasta sauce.
- This is a good summer dish when eggplants and courgettes are in season.
- Instead of roasting the vegetables, they can also be cooked on the BBQ.
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