The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Luscious lentil moussaka
Each luxurious layer of this gorgeous vegetarian bake will take your taste buds on a Greek odyssey. Sink your serving spoon through crispy potatoes, soft aubergines, a lightened-up bechamel-style sauce, cinnamon-spiced lentils, courgette and passata with a hint of mint.
SWK: High protein
Plants 5
SWK: High fibre
Serving size
Ingredients
- 300g potatoes
- 200g passata (tomatoes, salt, citric acid)
- 1 egg (Eggs)
- 230g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 1 onion
- 1 courgette
- 2 garlic clove
- 1 handful of fresh mint
- 2 tbsp tomato purée
- ½ tsp ground cinnamon
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 aubergine
Nutritional Information
Calories: 397
Protein: 20g
Carbs: 65g
Fat: 4.4g
Ingredients
- 4 garlic clove
- 1 handful of fresh mint
- 1 aubergine
- 600g potatoes
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 egg (Eggs)
- 400g passata (tomatoes, salt, citric acid)
- ½ tsp ground cinnamon
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 460g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 2 onion
- 2 courgette
- 2 tbsp tomato purée
Nutritional Information
Calories: 376
Protein: 19g
Carbs: 61g
Fat: 4.1g
Luscious lentil moussaka
Each luxurious layer of this gorgeous vegetarian bake will take your taste buds on a Greek odyssey. Sink your serving spoon through crispy potatoes, soft aubergines, a lightened-up bechamel-style sauce, cinnamon-spiced lentils, courgette and passata with a hint of mint.
Cook time:
45 mins
Cuisine:
Mediterranean
Food group:
Dairy
Allergens: Milk, Eggs, Celery
Cooking Instructions
Roast the aubergine & spuds
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Cut the aubergine and potatoes into ½cm-thick slices. Put both on a baking tray lined with baking paper, spritz with cooking spray and lightly season. Roast for 20-25 mins.
Chop, chop!
- Meanwhile, peel and finely dice the onions, and dice the courgettes into 1cm chunks.
- Peel and crush the garlic, then finely chop the mint leaves.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Fry the onions and courgettes for 5-7 mins.
Make the sauce
- Tip the garlic into the pan and cook for 1 min.
- Add the lentils and their water, the tomato purée and cinnamon. Stir in the mint and passata, then crumble in the stock.
- Pour in 150ml water (200ml for 4 portions), stir well and simmer the sauce for 5-7 mins (7-9 mins for 4 portions) until thickened slightly.
Build your layers
- Put the yogurt in a mixing bowl, crack in the eggs and whisk until theyʼre well combined.
- Spoon about a third of the tomato sauce into an ovenproof dish (a large one for 4 portions), then add a layer of potatoes. Dollop in another third of the sauce, followed by the aubergine slices, the remaining sauce and, finally, a layer of potatoes.
Bake & serve
- Pour the yogurt mixture over the top potato layer and bake for 8-10 mins, until browned and slightly set.