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Vegetarian moussaka

Fruit and vegetables

650g/1lb 7oz floury potatoes, scrubbed
2 onions, finely chopped
2 garlic cloves, finely chopped
4 sprigs thyme, leaves picked
2 tbsp roughly chopped flat leaf parsley
2 large aubergines, thinly sliced

Tins, packets and jars

160g/5½oz red lentils
400g tin chopped tomatoes

Cooking ingredients

1 tsp olive oil
½ tsp dried oregano
½ tsp ground cinnamon
1 tbsp tomato purée
1 vegetable stock cube (use gluten-free stock if needed)
½ tsp sea salt
freshly ground black pepper

Dairy, eggs and chilled

250g/9oz ricotta
50g/1¾oz mature cheddar, grated

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