Vegetable
& Quorn Moussaka
Core recipe
2½ points per serving
Servings: 4
Quorn mince takes the place of lamb to create a delicious Greek-style vegetarian Moussaka.
5 spray low-fat cooking spray
1 large onion(s), chopped
2 clove garlic, crushed
300 g quorn mince
400 g canned tomatoes, chopped
1 medium courgette, chopped
150 g mushrooms, thinly sliced
1 portion stock cube, dissolved in 150ml hot water
1 portion aubergine, thinly sliced
1 medium egg(s)
100 g low-fat soft cheese eg philly extra light
150 g 0% fat Greek yogurt
1 pinch salt, and freshly ground black pepper
Preheat the oven to gas mark 5/190°C/375°F/fan oven 150°C.
Spray a large saucepan with low fat cooking spray and cook the onion, garlic and Quorn mince for 5-6 minutes, stirring often.
Add the tomatoes, courgette, mushrooms and stock. Bring to the boil, then reduce the heat and simmer, uncovered, for 10-15 minutes. Season with salt and pepper.
Spoon half the mince mixture into an oblong ovenproof dish and layer half the aubergine slices on top. Repeat with the remaining mince mixture and the rest of the aubergine.
Beat together the egg, low fat soft cheese and yogurt. Spread this evenly over the aubergine. Transfer to the oven and bake for approximately 35 minutes, when the topping will be set and golden brown.
Servings: 4
Quorn mince takes the place of lamb to create a delicious Greek-style vegetarian Moussaka.
5 spray low-fat cooking spray
1 large onion(s), chopped
2 clove garlic, crushed
300 g quorn mince
400 g canned tomatoes, chopped
1 medium courgette, chopped
150 g mushrooms, thinly sliced
1 portion stock cube, dissolved in 150ml hot water
1 portion aubergine, thinly sliced
1 medium egg(s)
100 g low-fat soft cheese eg philly extra light
150 g 0% fat Greek yogurt
1 pinch salt, and freshly ground black pepper
Preheat the oven to gas mark 5/190°C/375°F/fan oven 150°C.
Spray a large saucepan with low fat cooking spray and cook the onion, garlic and Quorn mince for 5-6 minutes, stirring often.
Add the tomatoes, courgette, mushrooms and stock. Bring to the boil, then reduce the heat and simmer, uncovered, for 10-15 minutes. Season with salt and pepper.
Spoon half the mince mixture into an oblong ovenproof dish and layer half the aubergine slices on top. Repeat with the remaining mince mixture and the rest of the aubergine.
Beat together the egg, low fat soft cheese and yogurt. Spread this evenly over the aubergine. Transfer to the oven and bake for approximately 35 minutes, when the topping will be set and golden brown.
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