- 200 g WoW-Cheddar alternative Shredded or WoW-Mozzarella alternative Shredded
- 1 onion
- 2 cloves of garlic
- 1-2 eggplants
- 1 zucchini
- 2 carrots
- 1 large snack pepper
- 50 g red lentils
- 10-15 medium potatoes
- 2 dl canned tomatoes chopped
- ½ liter Ama plant-based cooking cream 4-7%
- Cooking oil
- 1 tsp oregano
- 1 tsp thyme
- ½ tsp cumin
- ¼ – ½ tsp cinnamon (to taste)
- 2 tbsp tomato paste
- Salt and pepper
- Cornstarch for thickening (if necessary)
WoW! Moussaka
4 portions
Ingredients
Instructions
- Slice the eggplants lengthwise into approximately ½ cm thick slices, sprinkle with salt, and let them sit in a colander for 5-10 minutes. Peel and slice the potatoes into ½-1 cm slices and parboil for about 8-10 minutes.
- Finely chop the onion and garlic. Cut the zucchini, carrots, and snack pepper into 1×1 cm cubes. Sauté them together with the onions in a pot. Add lentils, chopped tomatoes, tomato paste, spices, salt, and pepper. Let it simmer for about 20 minutes until the lentils are cooked, adding a little water if the sauce seems too dry.
- Fry the eggplant slices in a pan until tender.
- In a separate pot, heat the Ama plant-based cooking cream and thicken with cornstarch. Season with salt and pepper. Then add the grated WoW-Cheddar or Mozzarella alternative Shredded and stir until melted. Remove from heat.
- Assemble the moussaka: Start with 1/3 of the white WoW sauce at the bottom, followed by tomato sauce, then layers of eggplant, tomato sauce, potatoes, tomato sauce, alternating between layers. Finish with the white WoW sauce on top.
- Bake in the oven for about 25-40 minutes at 180-200°C until the dish is gratinated and heated through.
- Serve with tzatziki and salad.This dish is a great way to use up leftover vegetables from your fridge.
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