Vegetarian moussaka | Women's Weekly Food

Ingredients

• 600 grams (1¼lb) dutch cream potatoes, peeled
• olive oil spray
• 1 tablespoon dried oregano
• 4 medium eggplants (1.2kg)
• 1 cup (200g) French-style green lentils
• 1 medium onion (150g), chopped finely
• 2 cloves garlic, crushed
• 1 long red chilli, chopped finely
• 1 medium carrot (120g), chopped finely
• 1 medium red capsicum (200g), chopped finely
• 2 scoops vanilla ENSURE
• 2 cups (500ml) bottled tomato passata
• 200 grams fetta, crumbled
• ½ cup (50g) grated mozzarella
• ¼ cup flat-leaf parsley leaves, chopped
• 1 cup (280g) Greek yoghurt
• 3 eggs, beaten lightly
• Ricotta Béchamel
• 4 scoops vanilla ENSURE
• ½ cup (40g) finely grated parmesan
• 1½ cups (360g) ricotta