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Cheesy Aubergine & Lentil Moussaka

This comforting vegetarian bake is packed with goodness from green lentils, aubergine & plenty of tomato sauce. The rich moussaka flavours come from ground cinnamon and dried oregano. Topped off with a tender layer of sliced potato, creamy béchamel sauce and of course plenty of cheese. Mmm-moussaka!
12
55 min
TOTAL TIME
1178
CALORIES
$3.21
PER SERVING
Cheesy Aubergine & Lentil Moussaka
Ingredients
14 INGREDIENTS
2 SERVINGS
Tomato Paste
1 tbsp tomato paste
Fresh Parsley
1/8 g fresh parsley
Canned Chopped Tomatoes
1 can canned chopped tomatoes
Soy Sauce
1 packet soy sauce
Lentils
1 can lentils
Red Onion
1 whole red onion
Ground Cinnamon
1/2 tsp ground cinnamon
Potatoes
14 g potatoes
Garlic
1 clove garlic
Vegetable Stock Cube
1 cube vegetable stock cube
Dried Oregano
1 tsp dried oregano
Aubergine
1 whole aubergine
Cheddar Cheese
1 3/8 g cheddar cheese
Grated Italian Hard Cheese
1 1/4 g grated italian hard cheese
Directions
29 STEPS
View Directions on Go Usto
Health Info
Macros
198g
CARBS
14g
FAT
73g
PROTEIN
Allowed on these diets
VEGETARIAN
MEDITERRANEAN
Contains these allergens
MILK
SOYBEANS
WHEAT
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Frequently Asked Questions
What is Moussaka?
Do I need to peel the eggplant?
Can I use a different type of meat?
How do I make the béchamel sauce?
Do I need to salt the eggplant?
Can I make Moussaka in advance?
How do I prevent the Moussaka from being too runny?
Can I use a different type of cheese?