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Courgette moussaka recipe

Courgette moussaka recipe

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Created by The Tesco Real Food team

Craving something comforting and healthy? This veggie moussaka recipe is what you need! We've given the classic bake a fresh, 'green' twist with courgette slices and fibre-rich lentils, which pack in 3 of your 5-a-day. Layer it up with tender potatoes and jarred white sauce (for quickness), then bake until golden and bubbling. Serve with steamed broccoli or a crisp leafy salad, if you like. See method

Ingredients

  • 2 baking potatoes, cut into 5mm slices
  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 2 courgettes, 1 finely chopped, 1 sliced into 5mm-thick lengths
  • 6 fresh thyme sprigs, leaves picked
  • 3 garlic cloves, crushed
  • 1 tsp ground cinnamon
  • 390g tin green lentils, drained and rinsed
  • 400g tin chopped tomatoes
  • 340g jar white lasagne sauce
  • ½ head loose broccoli
3 of your 5-a-day and high in fibre

Each serving contains

  • Energy

    1295kj
    309kcal     15%

  • Fat

    11g 16%

  • Saturates

    3g 17%

  • Sugars

    12g 13%

  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 34.5g Protein 11.8g Fibre 10.5g

Method

  1. Preheat the oven to gas 9, 240°C, fan 220°C. Boil the potatoes for 5-6 mins until a knife passes through them, but they still hold their shape; drain.
  2. Meanwhile, heat the oil in a saucepan over a medium-high heat and fry the onion, carrot, finely chopped courgette and thyme for 5 mins until softened. Add the garlic and cinnamon and cook for 1-2 mins until fragrant. Stir in the lentils and chopped tomatoes and simmer for 5 mins.
  3. Spoon half the lentil mix into an ovenproof dish (about 30 x 18 x 8cm). Top with half the sliced courgette, then repeat with the remaining lentils and courgette. Arrange the potato slices on top and spread over the white sauce. Bake for 30-35 mins until golden and the courgettes are tender.
  4. Bring a pan of water to the boil and separate the broccoli into forets. Steam the broccoli for 4-5 mins until al dente. Serve with the moussaka.

Freezing and defrosting guidelines

Freeze the cooled moussaka – tightly covered in clingfilm, then foil – for up to 3 months. Defrost in the fridge and reheat, uncovered, in the microwave or oven until piping hot. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegetarian recipes

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