Make this easy version of moussaka for a very tasty, nutritious family meal. Serve a great big bowl of salad as a fresh and crisp side dish. And remember – any leftovers can be frozen to serve another day! Serves: 4 Preparation time: 15 minutes Cooking time: 50 minutes Ingredients: 500g potatoes, peeled and thinly sliced 250g lean minced lamb 1 x 300g pack frozen Quorn mince 1 medium aubergine, sliced 1 x 500g jar Dolmio Extra Mushroom Sauce for Bolognese 1 tbsp Mediterranean mixed dried herbs 200g fat-reduced Greek-style yogurt 1 medium egg, beaten Freshly ground black pepper 25g mature Cheddar cheese, grated
Method: 1. Preheat the oven to 190°C, fan oven 170°C, Gas Mark 5. Cook the sliced potatoes in gently simmering water for 8-10 minutes, taking care that they don’t overcook. 2. Meanwhile, heat a large saucepan and add the lamb mince a handful at a time, so that it browns. Add the frozen Quorn mince and cook, stirring, for 5 minutes. Pour in the jar of Dolmio Extra Mushroom Sauce for Bolognese, add the herbs and heat until simmering. Lower the heat and cook gently for 5 minutes. 3. Drain the potato slices in a colander. Spoon half the mince mixture into a large rectangular baking dish and top with the aubergine slices. Spread the rest of the mince mixture over them and arrange the cooked potato slices on top. 4. Beat together the yogurt and egg, season with black pepper and spread over the potatoes. Sprinkle with the cheese. Bake in the centre of the oven for 35-40 minutes, until golden brown. Cook’s tips: Using a combination of minced lamb and Quorn mince reduces both the fat content and the cost – without compromising on the flavour. If you’d prefer a completely vegetarian version, just use 2 x 300g bags frozen Quorn mince. Recipe from Dolmio