Skip page header and navigation

Lentil, aubergine and tomato moussaka

Lentil, aubergine and tomato moussaka

This delicious vegetarian dish is a great one to have on standby in the freezer and is a good vegetarian option for the main Christmas meal.

Serve with garlic bread and crispy green salad.
By Caroline Marson
Serves 10
Prep/Cook time: 1 hour 50 minutes
A large black bowl of vegetable moussaka with a serving spoon


2 onions, peeled and roughly chopped
Use up what you have. Spring onions and shallots work well too.
3 garlic cloves, peeled and crushed
2 red peppers, deseeded and chopped into large pieces
2 tbsp tomato puree
2 tsp dried oregano
1 tsp dried thyme
1 bay leaf
225g dried puy lentils
3 x 400g canned chopped tomatoes
Add in any fresh tomatoes that need using up
300ml vegetable stock
Salt and black pepper

For the cheese sauce

560ml natural yoghurt
225g cottage cheese
2 eggs
175g hard cheese, grated

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator


  1. Preheat the oven to 200°C (400°F) mark 6. Heat 2 tbsp of olive oil in a large frying pan. Add the onions, garlic, peppers and cook gently for about 10 minutes or until just golden brown.

  2. Add the lentils, herbs (inc bay leaf), tomato puree and toss around the pan for a couple of minutes. Add the chopped tomatoes and stock and bring to the boil. Reduce to a simmer and remove any scum from the lentils that comes to the surface. Simmer for about 50 - 60 minutes or until the lentils are cooked, remove the bay leaf.

  3. Meanwhile, preheat the grill. Brush the aubergine slices with the remaining olive oil and season. Cook the aubergine in batches until tender, soft and golden brown, about 10 minutes on each side.

  4. To make the cheese sauce:
    Beat together the eggs and yoghurt with the cottage cheese and grated hard cheese.

  5. To assemble the Moussaka, spoon half the lentil mixture into a large dish about 25 x 33cm. Cover with half the aubergine slices then spoon over half the cheese sauce mixture. Repeat with the remaining lentil mixture, aubergine slices and cheese sauce.

  6. Cook in the oven for about 30-40 minutes or until golden on top and piping hot.

  7. To freeze: Complete up to the end of step 5, cool, cover, label and freeze the assembled dish for up to 3 months.

    To use: Thaw overnight in the fridge, Reheat in the oven at 200C (400F) mark 6 and cook as above (step 6).

Make the most of your leftovers
Store in
Airtight container
Fridge for 2 days, freezer 3 months
Where to store
Fridge or freezer
Oven or microwave until piping hot. Reheat only once.

Perfect portions

Use our portion calculator for a quick and simple way to check how much food to serve with this meal.

Use portion calculator

If you loved this recipe, why not try

Inside of the fridge with somone changing the fridge temperature dial

Keep your fridge at 5°C or below

Did you know that adjusting the temperature of your fridge could help to preserve your food for three days longer than usual? A big win to help keep your food fresher for longer. Our fridge temperature tool can help you learn how to change the temperature on your specific fridge brand.