Vegetarian moussaka

serves 6

tomato sauce:-

good olive oil

1 onion

3 cloves of garlic

2 sticks of celery

1 carrot

2 tins of tomatoes

 splash of Worcester sauce

bunch of fresh basil

béchamel
Parmesan or Cheddar

vegetables:-

100g green lentils

600g new potatoes

2 medium aubergines

1 red pepper

275g mushrooms

450g fresh spinach

 

best tinned tomatoes ever.

1.Cook the lentils according to the packet and par-boil the new potatoes.

2.Preheat the oven to 180ºC.

3.Slice the aubergines and lay them a baking try with plenty of olive oil and some pesto. Roast for 20 minutes turning when necessary.

4.1/4 the mushrooms and thinly slice the red pepper. Stir-fry them until tender and put to one side.
5.Remove the stalks from the spinach, wash and cook in a large pan until it has wilted. remove excess liquid and set aside.

6.In a large saucepan fry the onion, garlic, celery and carrot in olive oil until soft. Add the tinned tomatoes, Worcester sauce and chopped basil. Bring to the boil and season with sea salt and freshly ground black pepper. Add the lentils, mushrooms, red peppers and spinach.
7.Make the béchamel sauce.

8.You are now ready to construct the moussaka.Add half the tomato mixture to your oven dish, cover with half of the aubergines slices then a layer of the sliced new potatoes. Repeat, and cover the final layer with a generous helping of béchamel sauce. Grate Parmesan or Cheddar cheese over the top.
9.Cook in the oven for 30 minutes at 220ºc or until the cheese has browned.