Vegetarian moussaka
A delicious and heartwarming dish perfect for vegetarians.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Grill pan
- Stove
- Skillet
- Grill
- Saucepan
- Colander
- Mixing bowl
- Whisk
- Baking dish
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Kitchen timer
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
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