Photo of Quorn™ moussaka by WW

Quorn™ moussaka

Points® value
Total Time
1 hr 15 min
20 min
55 min
Serve with a ZeroPoint tomato, onion and rocket salad.



2 large


3 clove(s)


4 large

Tinned Tomatoes

1 can(s), large

Vegetable stock cube

1 cube(s)

Tomato Purèe

2 tablespoon(s), level

Ground Cinnamon

½ teaspoon(s), level

Bay leaf, dry

3 leaf/leaves

Oregano, Dried

½ teaspoon(s), level

Potatoes, Raw

200 g


1 medium

Egg, whole, raw

1 medium, raw

Light feta cheese

25 g

Quorn mince

350 g

Fat Free Natural Fromage Frais

250 g


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Meanwhile, heat a lidded flameproof and ovenproof dish, over a medium heat, mist with the cooking spray then add the onions and garlic. Stir well, then cover and cook for just under 10 minutes, stirring occasionally. Add a splash of water if they start to stick.
  2. Add the tinned tomatoes, purée and stock to the dish, then stir in the cinnamon, bay leaves and oregano. Stir well, then add the potato and aubergine slices.
  3. Cover and leave to simmer for 20 minutes, or until the aubergine is soft and the potatoes are tender. Remove from the heat and stir in the Quorn.
  4. Beat the fromage frais with the egg and feta cheese, then spread over the Quorn mixture. Arrange the fresh tomato slices on top and season to taste. Bake in the oven for 25 minutes until the topping is set.