1

Wash potatoes and prick 3 times on each side with a skewer. Microwave on HIGH/100% for 4 minutes or until just tender. Cool and slice thinly.

2

Preheat oven to 200°C. Line 2 baking trays with non-stick baking paper. Put eggplant slices onto prepared trays. Spray with oil. Bake for 15 minutes or until tender.

3

Arrange half the eggplant slices in a single layer over the base of a lasagne dish, overlapping slightly. Top with one sliced potato. Spoon over half the tomatoes and a tablespoon of the grated tasty cheese. Repeat with remaining eggplant, potato, tomatoes and cheese.

4

To make white sauce, melt spread in a small saucepan. Sprinkle flour over melted spread and cook, stirring, for 1 minute. Remove pan from heat. Slowly stir in the milk. Return to the heat and bring to the boil, stirring continuously. Simmer for 1 minute.

5

Spoon white sauce over top of moussaka, spreading evenly. Sprinkle over remaining grated cheese and parmesan. Bake for 25 minutes or until golden. Serve.