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Main course · Greek

Courgette and Potato Moussaka with Feta Bechamel

85 min Serves 4 ~540 kcal/serving ~£6.80 (£1.70/serving) Vegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 3 courgettes
  • 400 g potatoes
  • 1 onion
  • 2 garlic cloves
  • 400 g tinned chopped tomatoes
  • 4 tbsp olive oil
  • 40 g butter
  • 40 g plain flour
  • 500 ml whole milk
  • 100 g feta cheese, crumbled
  • 1 eggs

Nutrition (per serving)

Calories
540 kcal
Protein
16.2 g
Carbohydrate
40.1 g
of which sugars
16.5 g
Fat
34 g
of which saturates
14.5 g
Fibre
5.6 g
Salt
1.15 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 200C (180C fan, gas 6). Slice the courgettes and peel and thinly slice the potatoes. Toss both with the olive oil, spread on trays and roast for 20 minutes until softened.

  2. 2

    Meanwhile, finely chop the onion and crush the garlic and soften in a splash of oil for 6 minutes, then add the garlic for 1 minute.

  3. 3

    Stir in the tinned chopped tomatoes, season well and simmer for 12 minutes until thickened.

  4. 4

    Reduce the oven to 180C (160C fan, gas 4). For the bechamel, melt the butter in a saucepan, stir in the flour and cook for 1 minute, then gradually whisk in the milk until smooth. Simmer for 5 minutes, stirring, until thickened, then stir in most of the feta and leave to cool slightly before beating in the egg.

  5. 5

    Layer the roasted potatoes and courgettes in a baking dish, spoon over the tomato sauce, then pour over the feta bechamel and scatter with the remaining feta.

  6. 6

    Bake for 30 minutes until golden and set, then rest for 10 minutes before serving.

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