Lentil Moussaka with Ricotta and Sautéed Spinach

Nutrition per serving

Calories835 kcal
Protein48.2 g
Carbs99.1 g
Fats28.7 g
Saturated Fat14.1 g
Monounsaturated Fat10.9 g
Polyunsaturated Fat2 g
Sugars13.7 g
Fiber29.7 g
Sodium1,636 mg

Ingredients

Onion
Carrot
Celery
Garlic
Potato, flesh and skin
Bay Leaf
Dried Thyme
Baby Spinach
Chopped Tomatoes (canned)
Vegetable Stock Cube
Ricotta Cheese (whole milk)
Olive Oil
Parmesan Cheese
Canned Lentils
Preparations
1. Preheat oven to 220 C (430 F)

2. Peel/dice the onion, carrot, celery and garlic.

3. Peel/slice potatoes into ½ cm rounds.

4. Rinse/drain puy lentils in a sieve.

Cooking Instructions
1. Heat ½ a tablespoon of olive oil over medium-low heat. Add the onions, carrots, celery, garlic, thyme and bay leaf. Cook for about 4 minutes until softened.

2. Add the spinach and stir until wilted.

3. Add the lentils, ½ tin of chopped tomatoes and the stock pot. Bring to gentle boil and simmer until thickened and liquid has absorbed.

4. Add the ricotta and stir well into a smooth consistency.

5. Place a layer of the potatoes in a lightly greased oven-proof dish. Layer half the lentil mixture on top, place another layer of potatoes, the remaining lentil mixture on top and a final layer of potatoes.

6. Place the lid on top of the dish and bake in the oven for about 20-25 minutes until the potatoes are cooked through.

7. Remove from the oven, and turn the grill on to high heat.

8. Sprinkle the grated cheese over the mousakka, place under the grill until golden brown.