Courgette moussaka recipe
Created by The Tesco Recipes 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- Serves 4
- Takes 50 mins
- 309 calories / serving
- Freezable
- Gluten-free
- Vegetarian
- Healthy
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
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Shop ingredientsEach serving contains
- Energy
- 1295kJ 309.0kcal
- Fat
- 11g
- Saturates
- 3g
- Salt
- 0.5g
- Sugars
- 12g
of the Reference intake
Carbohydrate 34.5gProtein 11.8gFibre 10.5g
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Method
- 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.
- 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.
- 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.
- 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.
- See more Vegetarian recipes
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.
