-
-
Add this recipe to your binder
This recipe is in your binder
-
Veggie moussaka-style bake recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
120 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
Ingredients
- 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
2075kj
501kcal
25%
-
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
Method
- 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.
- Spoon the mixture into a large ovenproof dish and top with the white sauce. Scatter the Cheddar over the top.
- 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