Frozen: Chestnut mushroom and puy lentil moussaka with pecorino & aubergine. Vegetarian. Serves 4-6

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 and place moussaka on baking tray in the top of the oven and cook for approx 80 mins.  Check that it is piping hot all the way through before leaving to stand for 5 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