Bring a taste of the Mediterranean into your kitchen with this vegetarian lentil moussaka, brought to us by recipe developer ...

Remove from the oven and let rest for at least 15 minutes before cutting. You can make it vegan by replacing the bechamel with potato mash made with olive oil (photo is of a vegan moussaka).

Preheat the oven to 200C/180C Fan/Gas 6. Put the lentils into a bowl. Cover with water and set aside to soak. Put the potatoes into a saucepan, cover with water and bring to the boil. Turn the ...

Good news: we have three delicious recipes on hand to bring a ... For a delicious vegan variation, Katy Beskow’s moussaka bowls make use of lentil mince, griddled aubergine and vegan soya ...

Preheat the oven at 200C/180C Fan/Gas 6. For the lamb sauce, heat two teaspoons of the oil in a pan. Add the onions and garlic and fry until just beginning to brown. Add the minced lamb and fry ...

Make a true Italian classic for dinner with our best spaghetti bolognese, then check out our smart twists below featuring slow cooker, veggie and vegan options plus pasta bake ... pasta bakes, lasagne ...