Bring a taste of the Mediterranean into your kitchen with this vegetarian lentil moussaka, brought to us by recipe developer ...

Remove from the oven and let rest for at least 15 minutes before cutting. You can make it vegan by replacing the bechamel with potato mash made with olive oil (photo is of a vegan moussaka).

Hearty, comforting and easy, homemade moussaka is the ultimate winter warmer. From an authentic Greek bake to a flavourful vegetarian twist, these recipes are the just the thing to lift your spirits.

Just like vegetable lasagne, vegetarian moussaka is one of those dishes that I adore, but I rarely cook for myself, because it always seems like such a huge effort. Cooking lentils, boiling ...

Preheat the oven at 200C/180C Fan/Gas 6. For the lamb sauce, heat two teaspoons of the oil in a pan. Add the onions and garlic and fry until just beginning to brown. Add the minced lamb and fry ...

Gorge on the vegetarian version of the traditional three layered Greek moussaka. Beautiful eggplants are fried golden brown and served with a blend of spices, fresh veggies and tomato puree.

Preheat the oven to 200C/180C Fan/Gas 6. Put the lentils into a bowl. Cover with water and set aside to soak. Put the potatoes into a saucepan, cover with water and bring to the boil. Turn the ...