- April 2022
- Serves 8
- Hands-on time 30 min. Simmering time 60 min, plus oven time 40 min.
Our easy veggie moussaka is a time-saving, vegetarian take on the Greek classic. Layer a rich plant-based ragu with potato slices and finish with a delicious feta and ricotta topping.
This dish makes a great vegetarian option for Easter lunch.
- 18.8g (8.4g saturated)
- 27.7g (11.7g sugars)
- 2 tbsp oil
- 600g Beyond Meat mince or other veggie/vegan mince
- 2 red onions, chopped
- 2 fat garlic cloves, sliced
- 1 tsp dried oregano
- 1/2 tsp dried mint
- 1/2 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 150ml red wine
- 2 x 400g tins tomatoes
- 4 small dried or 2 large fresh bay leaves
- 1 vegetable stock cube
- 3-4 floury potatoes (500-600g), cut into 2cm slices
- Chopped parsley to garnish (optional)
For the topping
- 250g ricotta
- 250g natural yogurt
- 2 medium free-range eggs
- 200g feta, crumbled
- 25g parmesan or pecorino (or vegetarian alternative), grated
- Heat the oil in a frying/sauté pan, stir-fry the mince until browned, then set aside. Add a splash more oil and cook the onions and garlic with the oregano, mint and some salt and pepper for 10 minutes, stirring.
- Stir in the ground spices, cook for a few minutes, then stir in the wine. Let it bubble, then stir in the tinned tomatoes, a tin of water, the bay leaves and stock cube. Return the mince to the pan and simmer on a low-medium heat for 45-60 minutes.
- Meanwhile, put the potato slices in a pan of cold salted water. Bring to a fast simmer, then turn the heat down and gently simmer for 8-10 minutes, until tender to the tip of a knife. Drain and set aside to cool.
- Decant the mince mixture into a 2-litre ovenproof dish and leave to cool. Heat the oven to 160°C fan/gas 4. Mix the topping ingredients (except the grated cheese) in a bowl until combined. Arrange the potatoes on top of the mince mixture, spoon over the topping, then scatter the cheese evenly over the top.
- Bake for 35-40 minutes until golden brown. Garnish with parsley if you like, leave for 10-15 minutes, then serve.
Use lamb or beef mince for a non-veggie version, or replace half the mince with cooked lentils.
This dish is great with a layer of grilled aubergines.
Make up to 2 days ahead and chill. Or freeze, wrapped in the dish, for up to 3 months. Bake from frozen, adding an extra 20 minutes.
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