Italian Moussaka


1kg pumpkin, sliced into 1cm rounds

1 large eggplant or 2 zucchini - Cut into 1cm rounds if using eggplant or 1cm strips for zucchini

100gm olives

1 jar (375gm) pasta sauce

1 can of lentils (rinsed well)

100gm sun dried tomatoes in oil

small bunch of fresh basil

750gm tomatoes 


Roast the vegetables at 180C until nice and brown, turn once. Takes about 30 minutes. Save a couple of tomatoes for later. 

Process olives, sun dried tomatoes including their oil & pasta sauce into a blender with the basil.

Process in short bursts so you don't blend it down too much. Keep it chunky!

Spread a little on the bottom of a deep square dish.

Now layer... pumpkin, sauce, zucchini, sauce, lentils, tomatoes, sauce & top it off with a few slices of tomatoes. 

Bake at 180 degrees celsius for 20 minutes. Let it sit for a few minutes before serving. 

Garnish with a piece of basil.

Serve with bread or salad but to be honest - its so good & filing you can just serve it on its own.

    Serves 4 to 6

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