VEGETARIAN MOUSSAKA

 

VEGETARIAN MOUSSAKA 

NO COUNT


1 medium onion, finely chopped
2 clove garlic, crushed
350 g Quorn mince
175 g mushrooms, sliced
400 g canned tomatoes, chopped
1 stock cube,   vegetable, dissolved in 150ml boiling water
2 teaspoon dried mixed herbs
1 portion aubergine, sliced
400 g potato, par-boiled and sliced
1 medium egg
100 g low-fat soft cheese EG EXTRA LIGHT PHILLY
150 g 0% fat Greek yogurt
1 pinch salt
1 teaspoon pepper

Preheat the oven to Gas Mark 5 / 190°C/ 375°F.


Dry fry the onion, garlic and minced quorn in a large saucepan for about 5 - 6 minutes, until browned.


Add the mushrooms, tomatoes, stock and herbs. Bring up to the boil, then reduce the heat and simmer for 10 minutes without a lid.


Spoon half the mince mixture into a large ovenproof baking dish. Cover with the aubergine slices. Spread over the remaining mince, then arrange the sliced potatoes on top in an overlapping layer.


Beat together the egg, soft cheese and yogurt. Season, then spread over the potatoes. Bake for about 45 minutes, until the topping is set and golden brown.