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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
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Ingredients
14 INGREDIENTS
2 SERVINGS
Grated Italian Hard Cheese
1 1/4 g grated italian hard cheese
Soy Sauce
1 packet soy sauce
Lentils
1 can lentils
Red Onion
1 whole red onion
Potatoes
14 g potatoes
Garlic
1 clove garlic
Fresh Parsley
1/8 g fresh parsley
Vegetable Stock Cube
1 cube vegetable stock cube
Ground Cinnamon
1/2 tsp ground cinnamon
Canned Chopped Tomatoes
1 can canned chopped tomatoes
Dried Oregano
1 tsp dried oregano
Aubergine
1 whole aubergine
Cheddar Cheese
1 3/8 g cheddar cheese
Tomato Paste
1 tbsp tomato paste
Directions
29 STEPS
View Directions on Go Usto
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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?