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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
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
