Instructions

An adapted version of a Greek moussaka using lentils insetad of minced lamb

- Pre-heat over to 180C or gas mark 4.
- Place lentils in a medium saucepan and add the stock.  Bring to the boil and simmer for 15-20 minutes until the lentils are tender and most of the stock has been absorbed.
- Meanwhile, prepare the vegetables:

• Peel and finely chop the onions and garlic. 
  
• Chop the aubergine into 1 inch cubes.
• Deseed and dice the pepper.
• Chop the parsley.

- Heat 2 tablespoons of the oil in large deep frying pan.  Cook the aubergines for 5 minutes until starting to brown on all sides.  Remove to a plate and leave to one side.
- Heat the remaining tablespoon of oil and add the chopped onion.  Gently fry for 2-3 minutes then add the pepper and garlic.  Continue to cook for 5 minutes until the vegetables are soft.
- Return the aubergines to the pan.
- Add the tinned tomatoes and cooked lentils.  Add the tomato puree, cinnamon/ mixed spice, fresh parsley and black pepper.  Simmer gently for 10 minutes.
- To make the topping:

• Place the milk, flour, butter/margarine together in a small saucepan and heat gently.  Stir using a balloon whisk.  As the sauce comes to simmering point it will start to thicken.  Continue to whisk to prevent any lumps and cook the sauce for 2-3 minutes.  You should end up with a smooth glossy white sauce.
• Leave the sauce to cool for 5 minutes.
• Whisk in the ricotta cheese followed by the beaten egg.
  

-  Transfer the lentil aubergine mixture to an ovenproof dish. 
- Pour over the ricotta cheese sauce and sprinkle over the parmesan cheese.
- Bake in the oven for 40-45 minutes until the top is bubbling and golden brown.
- Serve with a simple green salad and new potatoes.