Frozen: Chestnut mushroom and puy lentil moussaka with pecorino & aubergine. Vegetarian. Serves 4-6
Frozen: Chestnut mushroom and puy lentil moussaka with pecorino & aubergine. Vegetarian. Serves 4-6
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All put together for you, ready to cook from frozen. Classic moussaka, but vegetarian - the ragu is made with lentils and mushrooms cooked down with cinnamon, oregano, tomatoes and red wine, but the rest is just the same: Aubergine and potato, topped off with a cheesy bechamel. Feeds four hungry people or six with smaller appetites. Serve with a simple green salad or tenderstem broccoli.
Cooking Instructions
Preheat oven to 180 C. Remove lid, cover loosely with foil and place moussaka on baking tray in the top of the oven and cook for approx 80 mins, removing foil for the last 20 mins. Check that it is piping hot all the way through before leaving to stand for at least 10 mins and serving.
Ingredients (allergens in bold)
Potato, aubergine, onion, garlic, cinnamon, oregano, thyme, tomato, red wine, lentils, mushrooms, bay leaf, milk, butter, flour, baking powder, pecorino, eggs
Heating Instructions
Heating Instructions
Defrost your frozen food thoroughly in the fridge before reheating gently in a saucepan on the stove until piping hot all the way through. Alternatively, you can reheat from frozen on the hob, but use a low heat and keep an eye on it.
Summer 2025 buffet menus are on the way, so watch this space! In the meantime, if you would like a feast for any occasion, drop me a line. My contact page is here.
Portion size
Portion size
Feeds two, generously
Best Before Date
Best Before Date
Each bristolKTCHN meal has the date that they were cooked on written on the box. They are best eaten within the next 4 months from that date.
