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Veggie moussaka-style bake recipe

Veggie moussaka-style bake recipe

116 ratings

Moussaka is made easy with this veggie moussaka-style bake, using supermarket shortcuts for a chargrilled Mediterranean veg filling and rich, creamy topping for a hearty family meal. See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 501 calories / serving
  • Vegetarian


  • 1 tbsp olive oil
  • 454g bag frozen meat-free mince
  • 700g frozen Mediterranean chargrilled vegetables
  • 400g tin chopped tomatoes
  • 430g jar white lasagne sauce
  • 75g Cheddar, grated
  • 300g Grower’s Harvest frozen peas
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

  • Fat

    23g 32%
  • Saturates

    8g 40%
  • Sugars

    18g 20%
  • Salt

    1.2g 21%

of the reference intake
Carbohydrate 37.9g Protein 30.7g Fibre 15.2g


  1. Preheat the oven to gas 5, 190°C, fan 170°C. Heat the oil in a large deep-sided frying pan. Add the meat-free mince and fry for 5 mins. Add the Mediterranean vegetables and cook for 2-3 mins more until beginning to soften. Stir in the tomatoes and simmer for 5 mins.
  2. Spoon the mixture into a large ovenproof dish and top with the white sauce. Scatter the Cheddar over the top.
  3. Bake for 30 mins until golden and bubbling. Meanwhile, add the peas to pan of salted water and cook for 3-4 mins until tender. Drain and serve with the moussaka.

See more Vegetarian recipes

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