Facts & Figures
Moussaka layered with grilled eggplant and potatoes, mushroom and lentil mince and topped with a deliciously creamy soy and dairy free cheddar béchamel. Served with sautéed green beans, roasted almond and kalamata olive.
Allow moussaka to sit at room temperature for 10 minutes and preheat oven to 220°C.
Transfer moussaka to a lined baking tray and place in the oven for 10 minutes or until heated through.
While the moussaka cooks, heat a drizzle of olive oil in a pan over medium heat, then add green beans. Stir for 1.5 minutes or until heated through.
To serve, place moussaka onto a plate, then add green beans on the side.
Transfer moussaka to a microwave-safe container, then heat on high for 2 minutes. Add green beans, then heat on high for a further 1 minute.
Cooking times may vary depending on serving size and the appliances used. Our instructions are based on a single serve, and cooking times may need to be modified if you are cooking more than one serve.