Ingredients for 2 - 3 persons:

• 1 Onion

• 1pkt Quorn Mince

• 1bsp Olitalia E/V Olive Oil

• 1tbsp Tomato Paste (kunserva)

• 100ml Tomato Sauce

• 1 Knorr Vegetable Stock Pot (or cube)

• 30ml Red Wine

• Fresh Parsley

• 1tsp Dry Thyme

• 1pkt Orogel Grilled Aubergines

• 2 Large Potatoes

• 2 Marrows

• 1ltr Ready-Made Bechamel Sauce

• 150g Ħanini Pekorin

• 3 Egg Yolks

• Salt & Pepper

Directions:

1. Peel the potatoes and slice them together with the marrows.

2. Place them on a baking sheet and lightly brush them with olive oil.

3. Bake in a hot oven until nice and crispy.

4. For the sauce, chop the onion and fry it in some olive oil until softened, then add the Quorn mince, thyme, and salt & pepper.

5. Mix and cook for a couple of minutes then add the wine, tomato paste, and tomato sauce.

6. Cook for another minute and then add the stock pot and a couple of tablespoons of béchamel.

7. Stir well, bring it to a gentle boil then simmer for another minute and turn off the heat. 

8. For the white sauce, simply heat up the béchamel, do not boil. Add 100g of the grated cheese, 3 egg yolks, and freshly ground pepper. Mix well until creamy and cheese has melted, and turn off the heat.

9. To assemble the moussaka, place a layer of the potatoes at the bottom of your baking dish, followed by a layer of marrows.

10. Add some grated cheese and salt & pepper, and then follow with a layer of grilled aubergines.

11. Gently spread the tomato sauce on top followed by some cheese and another layer of aubergines.

12. Finish it off with a generous layer of white sauce and sprinkle some cheese on top.

13. Bake in a preheated 200°c oven until the surface starts to bubble and takes some nice colour. This should take around 30-40 minutes.

14. Take it out of the oven and let it rest for about 20 minutes before cutting.

15. Serve with freshly chopped parsley.

16. For a meat variation, simply swap the Quorn mince with minced beef. 

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