Zucchini Moussaka 

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Tender layers of vegetables and lentils with a rich topping.

Ingredients:

1 Tbsp canola oil

2 Tbsp water

1 onion, chopped

1 clove garlic, crushed

4 sticks celery, sliced

425 g can diced tomatoes

1 1/4 cup Sanitarium Brown Lentils

2 Tbsp reduced-salt soy sauce

1/2 tsp basil

1 tsp salt

4 cup water, extra

2 eggs, lightly beaten

2/3 cup low-fat yoghurt

1/4 tsp basil, extra

1/4 cup low-fat cheese, grated

1 large zucchini, sliced

Directions:

Preheat oven to 180C.

Heat oil in a large frypan. Fry zucchini until brown on both sides. Set aside.

Place water in large frypan over medium heat. Sauté onion and garlic until soft.

Add celery, tomatoes, lentils, soya sauce, basil, salt and extra water. Cover and simmer for 50 minutes or until cooked.

Topping: Mix together eggs, yoghurt and extra basil in a small bowl.

To assemble, cover the base of a shallow casserole dish with half the lentil mixture. Cover with half the zucchini. Repeat, finishing with zucchini. Pour over topping. Sprinkle with cheese.

Bake in a moderate oven for 30-40 minutes, or until browned.

Serve with steamed vegetables and herb bread, if desired.

Variations:

Serving suggestions and garnishes not included in recipe analysis.

Author:

Sanitarium Health Food Company

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