You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
This vegan moussaka recipe swaps the white sauce normally used in this Greek favourite for an equally creamy, yet dairy-free butternut squash topping. The hearty sauce is bolstered with filling lentils and layered between tender slices of aubergine, courgette and tomato. See method
of the reference intake
Tip: To make this recipe gluten-free, simply swap the wholemeal flour for gluten-free plain flour.
See more Vegan meal ideas