BOSH! Ultimate Moussaka Recipe

BOSH! Ultimate Moussaka Recipe

  1. List Of Ingredients
  2. 3 medium aubergines (about 900g)
  3. 3 large baking potatoes (about 1kg)
  4. 4 tbsp olive oil
  5. salt and black pepper
  6. For the ragu
  7. 1 white onion
  8. 300g chestnut mushrooms
  9. 3 garlic cloves
  10. 2 tsp dried oregano
  11. 3 tbsp tomato purée
  12. 150g dried puy or brown lentils
  13. 2 x 400g tins
  14. chopped tomatoes
  15. 1 vegetable stock cube
  16. For the béchamel
  17. 90g hard dairy-free cheese
  18. 1½ tbsp cornflour
  19. 600ml dairy-free milk (oat, almond or soy)
  20. 90g dairy-free butter
  21. 90g plain flour
  22. 1 tsp ground nutmeg
  23. salt and black pepper
  24. To serve
  25. Salad
  1. SERVES 2


Preheat oven to 180ºC • Line 3 baking trays • Large casserole witha lid on a medium-high heat • Small saucepan • Large heatproof bowl

Cook the veg • Trim the aubergines • Slice the aubergine and potatoes into 5mm discs (no need to peel the potatoes!) • Lay out over the lined trays • Drizzle with 3 tablespoons of the olive oil, season with salt and pepper and toss to coat • Cook in the hot oven for 25-30 minutes, until soft.

Meanwhile, make the ragu • Heat the remaining tablespoon of olive oil in the hot casserole • Peel and thinly slice the onion and mushrooms and add to the pan with a big pinch of salt • Fry for 7–10 minutes, stirring occasionally, until soft and starting to turn golden • Peel and grate the garlic into the pan • Add the oregano and tomato puree, stirring to coat • Tip in the lentils and chopped tomatoes, then fill one of the cans with water and add it to the pan along with the stock cube • Bring to the boil, then reduce the heat to a simmer and leave to bubble away for 40–50 minutes, stirring now and then, until the lentils are totally soft and you have a thick ragu, adding a little more water if it looks dry before the lentils are cooked

Make the bechamel • Grate the cheese and put it to one side • In a small bowl, whisk the cornflour with a tablespoon of the milk • Warm the small saucepan over a medium heat • Melt the dairy-free butter, then add the flour and cook, whisking constantly, for 3–4 minutes until the mixture looks dusty, then slowly add the rest of the milk, a little at a time, whisking again to create a smooth sauce • Add the cornflour mixture to the pan, turn up the heat and whisk vigorously until the mixture is thick • Add the ground nutmeg and grated cheese and season generously • Whisk vigorously until the cheese has melted • Set aside

Time to build • Take the ragu off the heat and spoon three-quarters of the mixture into a heatproof bowl • Lay half the potato slices over the ragu in the pan and spoon over a quarter of the remaining ragu, spreading it to the sides • Cover with half the aubergine slices, then another layer of ragu and then the rest of the potato • Spoon over a final layer of ragu and the remaining aubergine slices • Pour the bechamel over the top, spreading it to the edges with the back of a spoon • Return to the oven and bake for 25 minutes • Allow to sit for 10 minutes, then serve up with a big salad