This moussaka is the vegetarian version but very filling and morrish. The topping reminds me of a cheese souffle covering a spicy base. This is great with some crusty bread to scoop up the lovely sauce.


  • 1 Red pepper, rinsed and chopped
  • 1 Aubergine, rinsed and chopped
  • 1 onion, peeled and chopped
  • 1 Garlic clove, peeled and diced
  • 1 can of tomatoes
  • 3 tbsp Ricotta cheese
  • 2 eggs
  • 2 tbsp natural yoghurt
  • 1 tbsp dried chilli flakes
  • 2 tbsp Parmesan cheese
  • 100g red lentils


  1. Preheat oven to 180 degrees.
  2. Fry the aubergines and add the onion, pepper and garlic.
  3. Add the tomatoes, chilli flakes and lentils and simmer for approx 20 mins.
  4. Meanwhile make the topping, beat the eggs, ricotta and yogurt together.
  5. Place the lentil in a baking dish and pour over the topping.
  6. Pop into the oven for approx 25 mins until golden and serve with a sprinkle of Parmesan.

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