Melty Greek-Style Lentil Moussaka
Moussaka is creamy, luxurious and a true Mediterranean classic. You'll layer roasted aubergine between rich tomato and lentil ragù, sliced potatoes and an oozy cheesy sauce, before baking until golden and bubbling. Mmm-moussaka!
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Flour, Milk, Olive oil, Pepper, Salt, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Boil a kettle
Slice your potatoes (skins on) into discs and trim the green stalk[s] off your aubergine[s] and slice into rounds
Add the sliced potato and aubergine rounds to a baking tray (or two!) with a drizzle of olive oil and a pinch of salt and put the tray[s] in the oven for 10-15 min or until golden
Peel and finely dice your red onion[s]
Peel and finely chop (or grate) your garlic
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the diced red onion and cook for 3 min or until softened
Meanwhile, dissolve your vegetable stock mix in 150ml [175ml] [200ml] boiled water
Drain and rinse your green lentils
Add the chopped garlic, drained green lentils and your ground cinnamon and cook for 1 min until everything is combined
Add your chopped tomatoes, vegetable stock, bay leaf[ves], dried oregano and a pinch of salt and pepper and cook over a high heat for 3 min or until reduced – this is your lentil ragù
Meanwhile, grate your cheddar cheese
Chop your parsley finely, including the stalks
Wash your salad, then pat it dry with kitchen paper
Melt 20g [30g] [40g] butter in a pot over a medium heat
Once melted, add 20g [30g] [40g] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux
Gradually whisk 250ml [375ml] [500ml] milk into the roux, a little at a time and cook for 4 min or until a smooth, thick sauce remains
Add the grated cheese and a pinch of salt – this is your cheese sauce
Add the golden potato discs to an oven-proof dish in a single layer
Spoon over half of the lentil ragù
Then add the golden aubergine rounds in a single layer, followed by a final layer of lentil ragù
Top with the cheese sauce and put the dish in the oven for 15-20 min or until bubbling and golden – this is your melty Greek-style lentil moussaka
Once bubbling and golden, leave the melty Greek-style lentil moussaka to cool for 3 min before serving (this helps the flavours to develop and makes it easier to serve!)
Serve the salad to the side with a drizzle of olive oil and garnish with the chopped parsley
Tip: Watch out for the bay leaf[ves] and discard!
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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