Moussaka With Black Beans
Ginny
Enjoy your moussaka, you may even like it more than lasagna!
People: 1
55 min

Ingredients

5 tbsp
Cilantro
40 grams
Cottage Cheese
40 grams
Mozzarella
50 grams
Mushrooms
0.5
Onion
2 tbsp
Peanut Butter
3 tbsp
Pumpkin Seeds
50 grams
Spinach
250 grams
Sweet Potato
0.5
Tomatoes
60 ml
Tomato Sauce
60 ml
Yogurt

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Prep

  1. Cut your sweet potato into 1-2 cm (1") thick slices.
  2. Wash and cut your Mushrooms and tomatoes so that they all are a similar size.
  3. Finely chop your cilantro and onion.
  4. Grate or slice your mozzarella.

Heating Steps

  1. Fry your sweet potato slices in an oiled pan until they get lightly golden brown on each side then set aside.
  2. Preheat your oven to 200°C (400°F).
  3. Heat oil in a pan, add onion, and fry at a lower temperature for several minutes.
  4. Turn up the heat to medium and add Mushrooms to your pan and fry for 10 minutes, stirring occasionally.Finally, add Spinach and Tomatoes and fry for 5 extra minutes.
  5. Lower the heat, add canned tomatoes, cottage cheese, peanut butter and yogurt to your pan and mix.
  6. Lightly cover the bottom of your oven dish with a thin layer of your vegetable sauce from the above steps. Then place a layer of your fried vegetable slices on top.
  7. Place about 1/3 of your vegetable sauce on top and cover with another layer of your fried vegetables slices. Finally top your dish with a final layer of vegetable sauce.
  8. Add mozzarella on top.
  9. Cover your Moussaka with aluminum foil and bake in the oven at 200°C (400°F) for 20 minutes. Uncover and bake for another 15 minutes.
  10. Toast pumpkin seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Add Cilantro and Pumpkin Seeds on top.