Vegetarian moussaka | Women's Weekly Food

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