Vegetarian moussaka

Name: Vegetarian moussaka
Total time: 130 min
Ingredients: 600 grams dutch cream potatoes, peeled; ⅓ cup (80ml) olive oil; 1 tablespoon dried oregano; 4 medium eggplants (1.2kg); 1 cup (200g) dried French-style green lentils; 1 medium onion (150g), chopped finely; 2 cloves garlic, crushed; 1 fresh long red chilli, chopped finely; 1 medium carrot (120g), chopped finely; 1 medium red capsicum (200g), chopped finely; 2 cups (500ml) bottled tomato passata; 2 teaspoons fresh thyme leaves; 200 g firm fetta, crumbled (see tip); ½ cup (50g) grated mozzarella (see tip); Ricotta bechamel; 1½ cups (360g) fresh ricotta; 1 cup (280g) greek yoghurt; 3 eggs, beaten lightly; ¼ teaspoon ground nutmeg

www.womensweeklyfood.com.au

Layers of roasted eggplant and potatoes with a tasty chunky tomato and lentil sauce and topped with creamy ricotta bechamel sauce!

View full recipe on www.womensweeklyfood.com.au

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