Greek Moussaka

This is yesterday's meal, still just as delicious today and €1 cheaper! Packed per person in sustainable disposable packaging. Transport yourself to a picturesque Greek village with this authentic moussaka! The lamb mince (better living 2 stars) is simmered slowly in a tomato sauce with herbs and spices, allowing all the flavours to develop beautifully. I then layer this sauce with roasted aubergine, slices of potato, and top it off with a béchamel made from feta mixed with yoghurt, ensuring this dish isn't too heavy.

Greek Moussaka

Lamb mince (better living 2 stars), Beef mince (better living 2 stars), aubergine, tomatoes, cherry tomatoes, cucumber, pointed cabbage, white onion, red onion, garlic, potato, fresh dill, bay leaf, mint, parsley, brown lentils, kalamata olives, chilli powder, cinnamon, oregano, allspice, thyme, feta made from pasteurised sheep and goat's milk, pasteurised free-range egg, milk, yoghurt, butter, plain flour, tomato purée, honey, organic vegetable stock, extra virgin olive oil, red wine vinegar, pepper and salt, sunflower oil.

Allergens: ei, gluten, koemelk, lactose.

Microwave

Heat the moussaka loosely covered for 3-4 minutes.

Oven — 200°C, 15-20 minMarleen's choice

Preheat the moussaka covered with an ovenproof plate or aluminium foil for 15-20 minutes. Then heat uncovered for a further 5 minutes. Disposable containers cannot be used in the oven, so transfer to an oven dish.

Energy118,7 kcal

Protein6,01 g

Fat5,99 g

of which saturated2,59 g

Carbohydrates7,91 g

Dietary fibre2,06 g

Salt0,28 g

Average weight: 540 g