Vegetarian Moussaka

Recipe by Sackville
READY IN: 1hr 15mins




  • Boil spinach for one minute, drain and reserve the liquid.
  • Put 450 ml of the water into a pan and add the lentils.
  • Cover and cook over a medium-low heat for 20 minutes.
  • Meanwhile, heat 1 tbs of oil in a large frying pan and cook the onion and garlic for about 10 minutes until soft and golden.
  • Stir the mushrooms into the onions, increase the heat and season generously.
  • Cook until juicy and darkened in colour.
  • Add the tomatoes to the pan and cook briskly for 5 minutes until thickened but still quite liquid.
  • Add the lentils and any cooking liquid, 1/2 teaspoon salt and 1 teaspoon cumin.
  • Simmer gently for a few minutes.
  • Squeeze all the liquid out of the spinach and stir it into the pan.
  • Add a little water if the stew seems too dry.
  • Boil the potatoes in salted water, drain, cool slightly and slice lengthways.
  • Pre-heat the oven to 400 F or 200 degrees C.
  • Trim the eggplant and slice lengthways about 1/2 cm thick.
  • Smear a baking sheet with remaining oil, lay out the slices.
  • Bake for 15 minutes, turn and cook the other side for a further 5 minutes until soft.
  • Reduce the temperature to 360 F or 180 degrees C.
  • Take a 2-litre capacity dish at least 5 cm deep and make a layer with half the potatoes, then half the eggplant, followed by the mushroom mixture, the rest of the eggplant and the rest of the potatoes.
  • To make the topping, melt the butter in a saucepan, stir in the flour and gradually add the milk and bring it to the boil.
  • Simmer for a few minutes, add the parmesan and the ricotta mixed with the egg.
  • Remove from the heat, taste and adjust the seasoning.
  • Pour the sauce over the moussaka and dust with nutmeg.
  • Bake for 30 minutes or until the top is set and golden.