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Total Time:
2 hrs 30 mins
- 1
medium onion, cut into strips
- 2
fennel bulbs, cut into strips
- 2
red peppers, deseeded and roughly sliced
- 1
medium aubergine, sliced
- 350 g
(12oz) potato, peeled and sliced
- 5
whole garlic cloves
- 5 Tbsp.
olive oil
Salt and freshly ground black pepper
- 400 g
can chopped tomatoes
- 4
whole pieces of sun-dried tomato, chopped
- 227 g
tub cottage cheese
- 3
large eggs
- 175 g
(6oz) Cheddar cheese, grated
- 3 Tbsp.
natural yogurt
Thyme leaves to garnish
- Step 1
Put the vegetables and garlic in two roasting tins, drizzle with the oil and season. Cook at 220°C (425°F) mark 7 for 1hr, tossing occasionally and swapping the tins around so the vegetables cook evenly and turn golden and soft.
- Step 2
Add the canned tomatoes and the sun-dried tomato to the vegetables, then mix well to combine. Return the vegetables to the oven to cook for a further 10-15min.
- Step 3
In a bowl, beat together the cottage cheese, eggs, Cheddar cheese and yogurt, then season. Spoon the vegetable mixture into a shallow 2-2.3 litre (31/2-4 pint) ovenproof dish, then spread the cheese mixture over the top.
- Step 4
Cook at 200°C (400°F) mark 6 for 20–30min or until the moussaka is golden and bubbling. Garnish with thyme leaves to serve.
Try more of our delicious moussaka recipes:
Truly classic moussaka
Lamb moussaka
Freeze ahead
Complete the recipe to the end of step 3, cooling the vegetable mixture before spooning the cheese mixture on top. Wrap and freeze.
To serve: Thaw the moussaka overnight at cool room temperature then complete the recipe. Cover the moussaka with foil after 20min if the top starts to turn too brown; continue to cook for a further 20min until it’s hot to the centre.
Per Serving:
- Calories: 610
- Total carbs: 32 g
- Total fat: 40 g
- Saturated fat: 15 g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
