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Vegetarian Moussaka with Ricotta Topping
DELIA ONLINE24Ingredients
30Minutes
540Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2 aubergines (each 8 oz, 225 g)
- 10 vegetable stock
- 2 oz. puy lentils
- 2 oz. green lentils
- 4 Tbsp. olive oil
- 1 red pepper (large, de-seeded and chopped into ¼ inch, 5 mm dice)
- 2 cloves garlic (peeled and crushed)
- 14 oz. chopped tomatoes (1 tin, drained)
- 7 red wine
- 2 tomato purée (level tablespoons, or sun-dried tomato paste)
- 1 ground cinnamon (level teaspoon)
- 2 fresh parsley (level tablespoons chopped)
- salt
- black pepper (freshly milled)
- 2 onions (medium, finely chopped)
- 9 oz. ricotta (1 tub, see recipe introduction)
- 10 whole milk
- 1 oz. plain flour
- 1 oz. butter
- 1/4 whole whole nutmeg (grated)
- 1 large egg
- 1 oz. Parmesan (Parmigiano Reggiano, freshly grated, see recipe introduction)
- salt
- black pepper (freshly milled)
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium770mg32% |
| Potassium1300mg37% |
| Protein22g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber17g68% |
| Sugars14g |
| Vitamin A45% |
| Vitamin C90% |
| Calcium35% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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