Moussaka is a popular, traditional Greek dish that is now enjoyed by many people around the world. Try out this vegetarian moussaka which swaps out meat (which is traditionally used) for that extra hit of veg and lentils. Perfect for meat free Monday, or any day of the week.

Roasting vegetables

• 1 large eggplant
• 2 large zucchinis
• 3 large potatoes
• 1 medium sweet potato

Tomato sauce ingredients

• 1 large onion
  
• 2 cloves garlic
• 420g can cannellini beans, drained
• 420g can diced tomatoes
• 2 tomatoes
• 1 teaspoon parsley, fresh or dried
• 1 teaspoon oregano, fresh or dried
• Salt and pepper, to taste

Cream sauce ingredients

• 90g butter
• ¾ cup wholemeal flour
• 4 cups milk (1 litre)
• ½ cup grated parmesan cheese

Directions 

1. Preheat oven to 200°C
2. Line two baking trays with baking paper
3. Thinly slice vegetables
4. Lay eggplant and zucchini in one tray and potato and sweet potato in the other
5. Brush a little oil and salt over the vegetables
6. Cover both trays with foil and bake in oven for 40 mins or until vegetables are soft
7. Allow to cool slighly
8. Whilst vegetbales roasting, make the tomato sauce
9. Dice onion and garlic
10. Heat oil on medium heat in saucepan
11. Add garlic and onion and cook until transparent
12. Blend canned tomatoes, fresh tomatoes and beans in the food processor and add to saucepan
13. Add herbs, salt and pepper
14. Bring to boil and simmer for 20 mins
15. While simmering start on the cream sauce by heating butter on medium heat in saucepan until melted
16. Add flour and cook for 1 min, stirring constantly
17. Add milk
18. Stir frequently until sauce thickens
19. Add cheese
20. Set cream sauce aside to cool slightly (remember to check on your tomato sauce simmering)
21. Now we are ready to layer. Grease a 33cm by 23cm baking dish
22. Place a layer of the baked potatoes followed by a layer of the baked eggplant and zucchini (use half the roasted vegetables)
23. Add a layer of  tomato sauce (use half the tomato sauce)
24. Put another layer of the vegetables, followed by the remaining tomato sauce
25. Top the moussaka with the cream sauce
26. Bake in oven for 1 hour until golden