Vegetable Moussaka

Ingredients:
For the layers

• 2 large aubergines (or egg plants :))
• 1 large courgette (or zucchini)
• 1 red pepper
• 1 yellow pepper
• 250g spinach

For the topping (optional)

• 40g finelly grated organic cheddar
• 4tbsp natural organic yoghurt
• 1/2 tsp ground cinnamon

For the sauce

• 1 onion
• dash of olive oil
• 1 can lentils
• 1 can chopped tomatoes
• 1 large pinch ground cinnamon
• 1 pinch dried thyme
• 1 pinch allspice
• 1 pinch nutmeg

Instructions

Preheat oven to 240C. Slice the aubergines into 1cm thick rings, cut the courgettein half, then into 5mm slices lengthways, cut the peppers into 4 pieces each, then grill them all. Steam the spinach and squeeze excess water.

For the sauce, chop the onion and add it to a hot pan with the olive oil. After 3 mins add the drained lentils, tomatoes, cinnamon, thyme, allspice and nutmeg and simmer for 5 minutes.

Mix the cheese, yoghurt and cinnamon together well.

In the oven-proof dish put a little olive oil at the bottom and place aubergine slices, top with a spoonful of lentils. Next layer courgette, lentils, pepper, lentils, spinach, aubergine and then dollop of youghurt mix(this is optional).

Bake in the oven for 15 mins and serve.