Vegetable & Quorn™ moussaka
6
Points®
Total time: 1 hr 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
1 large
Garlic
2 clove(s)
Quorn mince
300 g
Tinned Tomatoes
400 g
Courgette
1 medium
Mushrooms
150 g
Vegetable stock cube
1 cube(s)
Aubergine
1 medium
Egg, whole, raw
1 medium, raw
Medium fat soft cheese
100 g
0% fat natural Greek yogurt
150 g
Salt
1 pinch
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.
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