Lentil moussaka

Name: Lentil moussaka | Asda Good Living
Total time: 1 h 40 min
Yield: 8
Cuisine: Greek
Ingredients: 4 tbsp olive oil; 2 sticks celery, finely diced; 1 red onion, finely diced; 1 carrot, peeled and finely diced; 4 garlic cloves, crushed; 2tbsp tomato purée; 2 bay leaves; 2tsp oregano; 160g Asda Dried Red Lentils, rinsed; 2 x 400g tin chopped tomatoes; 300ml low salt vegetable stock; 1 tsp cinnamon; 2 aubergines cut into 5mm rounds; 550g Maris Piper potatoes, peeled and sliced into 5mm rounds; 2 x 250g tubs Asda Ricotta Cheese; 1 200g pack feta cheese; 2 eggs

A veggie take on the classic Greek dish – it’s just as good as the meat version…

By Asda Good Living,17th January 2023

Cook: 1 Hour 40 Mins

Serves: 8

Price: £1.15 per serving

Nutritional Information

Each 360g serving contains

Energy
5638kj
374kcal

19%

Fat
16.6g

Med
24%

Saturates
7.2g

High
36%

Sugars
12.6g

Low
14%

Salt
0.97g

Low
16%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1566kj/374kcal

Ingredients

4 tbsp olive oil

2 sticks celery, finely diced

1 red onion, finely diced

1 carrot, peeled and finely diced

4 garlic cloves, crushed

2tbsp tomato purée

2 bay leaves

2tsp oregano

160g Asda Dried Red Lentils, rinsed

2 x 400g tin chopped tomatoes

300ml low salt vegetable stock

1 tsp cinnamon

2 aubergines cut into 5mm rounds

550g Maris Piper potatoes, peeled and sliced into 5mm rounds

2 x 250g tubs Asda Ricotta Cheese

1 200g pack feta cheese

2 eggs

Method

Add 1 tbsp of the oil to a deep-sided frying pan, then add the celery, onion and carrot. Cook on a medium heat for 8–10 mins until soft. Add the garlic, tomato purée, bay leaves and oregano. Cook for 1 min more.

Add the red lentils, tomatoes, stock and cinnamon to the pan, season with salt and pepper and stir well. Bring to the boil, reduce the heat to a simmer and cook for 25–30 mins, stirring regularly and adding a splash of water if needed.

Heat a frying pan over a high heat. Drizzle the remaining 3 tbsp oil over the aubergine and fry in batches for 5 minutes until golden all over. Repeat until you have cooked all of them, placing them on some kitchen paper as you go. Set aside once cooked.

Add the potato to a pan of cold salted water, bring to the boil then gently simmer for 6–7 mins or until just soft. Drain and set aside.

Preheat the oven to 200°C/180°C fan/gas 6. In a large bowl beat together the ricotta, feta and eggs and season well with salt and pepper.

To assemble, take your two dishes (around 28x23cm) and spread ½ of the lentil mix between them. Layer over half the aubergine discs between the two dishes, then half the potato slices. Repeat layers again. Finish with the ricotta sauce, spreading between the two dishes.

To cook one now, place in the oven for 40 mins until golden and bubbling.

To freeze the other one, cover with a lid, clingfilm or tin foil and place in the freezer.

To cook from the freezer, remove and leave to fully defrost, then cook as above.