LENTIL MOUSSAKA

This moussaka is really easy but really delicious - Perfect to make ahead of time - Just follow steps 1- 5 & then leave it in the fridge all day ready to add the yogurt topping & cook (steps 6 & 7.)
To make it vegan, just leave the egg & lemon juice out and use an extra 100g of vegan yogurt instead.

serves 4
200g sweet potato (peeled weight)
200 courgette
220g tomato pasta sauce (home made or from a jar - or you can use the tomato soup recipe from this book)
2 x 400g can of green lentils drained & rinsed
200g greek yogurt/coconut yogurt/soy yogurt (if you're using a vegan yogurt, make sure it has a thicker consistency, similar to that of greek yogurt.)
2 eggs
2 dessertspoons fresh lemon juice 
light olive oil 
handful grated cheese/ or vegan cheese

1  Slice the courgettes, then place them in an ovenproof dish and drizzle with a 2 teaspoons of light olive oil or other cooking oil. Bake for about 35 mins at 180c.

2  Drain the lentils from the can & mix with the tomato pasta sauce. Place in a baking dish.

4 Slice the sweet potato & cook in a saucepan of boiling water for about 5 mins, until cooked but still quite firm. Place on top of the lentil mix, covering the whole surface. Then place the Cooked courgettes on top of the sweet potatoes.

6 Whisk together the yogurt, eggs, lemon juice & seasoning and pour on top of the courgette layer. If you are using grated cheese, sprinkle it over the top.

7 Bake in the oven (180 c) for around 35- 40 mins until the top is set. It should look something like the picture below. You can brown it under a grill if you need to.

Enjoy!