2

Vegetable & Quorn™ moussaka

Total Time
1hr 5 min
Prep
30 min
Cook
35 min
Serves
4
Difficulty
Easy
We've lightened this dish by using Quorn mince instead of lamb to create a delicious Greek-style vegetarian Moussaka the whole family can enjoy.
Ingredients

Calorie controlled cooking spray

5 spray(s)

Onion(s)

1 large, chopped

Garlic

2 clove(s), crushed

Quorn mince

300 g

Tinned Tomatoes

400 g, chopped

Courgette

1 medium, chopped

Mushrooms

150 g, thinly sliced

Vegetable stock cube(s)

1 cube(s), dissolved in 150ml hot water

Aubergine

1 medium, thinly sliced

Egg, whole, raw

1 medium, raw

Medium fat soft cheese

100 g

0% fat natural Greek yogurt

150 g

Salt

1 pinch, and freshly ground black pepper

Instructions

  1. Preheat the oven to gas mark 5/190°C/375°F/fan oven 150°C.
  2. Spray a large saucepan with low fat cooking spray and cook the onion, garlic and Quorn mince for 5-6 minutes, stirring often.
  3. Add the tomatoes, courgette, mushrooms and stock. Bring to the boil, then reduce the heat and simmer, uncovered, for 10-15 minutes. Season with salt and pepper.
  4. Spoon half the mince mixture into an oblong ovenproof dish and layer half the aubergine slices on top. Repeat with the remaining mince mixture and the rest of the aubergine.
  5. Beat together the egg, low fat soft cheese and yogurt. Spread this evenly over the aubergine. Transfer to the oven and bake for approximately 35 minutes, when the topping will be set and golden brown.
Notes
Use regular low fat yogurt if you can’t find Greek-style.

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