Warming Lentil, Ricotta and Spinach Moussaka
After rigorous taste testing down at the Fresh Farm, we want to introduce you to our spin on a traditional moussaka. Though it’ll take a little longer to make, once it’s in the oven, kick back with a glass of wine and simply relax...
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Onion
1
Carrot
1
Celery Stick
(Contains Celery)
2
Garlic Clove
1
Potato
1
Bay Leaf
1
Thyme
3
Baby Spinach
1
Organic Lentils
1
Chopped Tomatoes
½
Vegetable Stock Pot
(Contains Celery, Sulphites)
250
Ricotta Cheese
3
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Nutritional information
Utensils
Instructions
Pre-heat your oven to 220 degrees. Peel and chop the onion and carrot, chop the celery and garlic. Peel and slice the potato into discs less than ½cm thick (basically as thin as you can cut them).
Heat 2 tbsp of olive oil in a non-stick frying pan on a mediumlow heat. Cook the onion, carrot, celery and garlic. Add the bay leaves and the thyme leaves.Tip: Pinch the thyme stalk between your fingers and run your fingers along it to strip off the leaves. After around 5 mins the ingredients will have softened up.
Add in the spinach and cook it for 1-2 mins or until it has wilted.
Drain and rinse the lentils and stir them into the onion mixture along with the chopped tomatoes and the vegetable stock pot. Let the mixture bubble away until you have a nice thick sauce.
Once the water from the sauce has disappeared, remove the bay leaves. Stir through all of the ricotta quickly until you have a smooth sauce. Then immediately take the pan off the heat.
Pop half the lentil mixture in an ovenproof dish and cover this with a layer of potatoes. Spoon over the other half of the lentil mixture and add another layer of potatoes. Bake with a lid on for 30 mins.
Give your kitchen a quick tidy and put your feet up until dinner is ready.
After 30 mins, if you can slide a knife easily into the potatoes then they are cooked. If not, give them another 5 mins. Once they are cooked, turn off your oven and pre-heat your grill to high. Sprinkle the hard Italian cheeseon top of the moussaka. Put it under your grill until it browns.
Serve the moussaka and enjoy!
