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vegetarian moussaka Lunch,

  • Prep time : 20 minutes
  • Cooking time : 65 minutes
  • Serving : 6 person
  • Phase
  • Active 2,Active 1,Maintenance,
  • Dietary Requirements
  • Lacto-vegetarian,Vegetarian,
  • 250
  • 17.4
  • 27.7
  • 14.5
  • 6.5
  • 3.4
  • 7.1
  • 645.5
  • 1 eggplant, sliced
  • 1 teaspoon of olive or canola oil
  • 1 onion, diced
  • 1 teaspoon crushed garlic
  • 1⁄2 red capsicum, deseeded and diced
  • 2 zucchini, diced
  • 6 button mushrooms, diced
  • 440 gram can diced tomatoes
  • 150 gram tomato paste
  • 1 tablespoon Soy sauce
  • 1⁄2 teaspoon dried oregano
  • 1⁄2 tablespoon dried basil
  • 375 gram low-fat ricotta cheese
  • 150 milliliter Light Evaporated Milk
  • 5 potatoes, sliced and par-cooked (preferably steamed)
  • 1⁄4 cup grated low-fat cheese
  • 1⁄4 cup sliced sun-dried tomatoes (not in oil)
  • green salad to serve
  • salt and freshly grounded black pepper
  • Preheat oven to 180°C (350°F) and grill or barbecue grill plate to medium-high heat.
  • Lightly spray eggplant with oil and grill or barbecue, turning once, for 3-5 minutes or until cooked through.
  • Set aside.
  • Spray a frypan with oil and cook onion, garlic and capsicum over medium heat for 5 minutes or until soft.
  • Add zucchini, mushrooms, tomatoes, tomato paste, soy sauce and herbs, season with salt and pepper, then simmer for 15 minutes or until the sauce thickens slightly.
  • Combine ricotta cheese and milk in a bowl.
  • Cover the base of a lasagne dish with a layer of potato slices, followed by a layer of eggplant, then a layer of vegetable mix.
  • Repeat, then top with ricotta cheese mix.
  • Sprinkle with grated cheese, then evenly place sun-dried tomatoes on top.
  • Bake for 30-40 minutes or until golden brown.
  • Serve with bread rolls and salad.

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