Can I make the vegetarian moussaka in advance?

Yes, you can prepare the moussaka in advance and store it in the refrigerator before baking it in the oven. This can be convenient if you want to plan the dish ahead.

Can I freeze the vegetarian moussaka?

Yes, you can freeze the moussaka after preparing it. Let it cool completely, wrap it tightly in airtight containers, and store it for up to 3 months in the freezer.

Can I serve the vegetarian moussaka with a salad?

Absolutely! A fresh salad of, for example, tomatoes, cucumber, and olives goes well with the moussaka and provides a balanced meal.

Vegetarian moussaka

Name: Vegetarian moussaka
Cook time: 1 min
Total time: 1 min
Yield: 4P
Ingredients: 125 ml Greek yogurt; a few sprigs of parsley; a few leaves of sage; pepper; 125 ml cottage cheese; 2 splashes of rapeseed oil; 1 sweet onion; 2 cloves of garlic; 400 g quorn; 1 large eggplant; 1 cauliflower, in florets; 1 tomato

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Casserole happiness! You can also replace the quorn with roasted cauliflower

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Ingredients

What do you need?

Quantity: 4P

125 ml Greek yogurt
a few sprigs of parsley
a few leaves of sage
pepper
125 ml cottage cheese

2 splashes of rapeseed oil
1 sweet onion
2 cloves of garlic
400 g quorn

1 large eggplant
1 cauliflower, in florets
1 tomato

125 ml Greek yogurt
a few sprigs of parsley
a few leaves of sage
pepper
125 ml cottage cheese

2 splashes of rapeseed oil
1 sweet onion
2 cloves of garlic
400 g quorn

1 large eggplant
1 cauliflower, in florets
1 tomato

Preparation method

How do you make this?

Preheat the oven to 190 °C.

Put the Greek yogurt, roughly chopped parsley, and sage leaves in a blender. Season with pepper and blend everything finely. Then mix (do not blend!) the mixture with the cottage cheese.

Add a splash of rapeseed oil to a pan. Finely chop the onion and let it color with the finely chopped garlic in a pan. Then add the quorn and let it color as well. Fill the bottom of a casserole dish with the sautéed onion and quorn.

Add another splash of rapeseed oil to a pan and fry the eggplant cubes. Season with pepper. Meanwhile, steam the cauliflower and slice the tomato.

Cover the quorn with tomato slices, the steamed cauliflower florets, and the sautéed eggplant cubes. Use the yogurt and cottage cheese sauce as a topping. The moussaka now goes in the preheated oven for 30 minutes.

Did you know Quorn is a meat substitute that contains a lot of proteins, vitamins, and minerals. And it's low in calories too!