HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheat’s Lentil Moussaka
Cheat’s Lentil Moussaka

Cheat’s Lentil Moussaka

with Cheesy Bechamel

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An incredible Greek classic made easy awaits you tonight. One of our favourite things to do at HelloFresh is take a classic traditional dish and make it achievable on a weeknight. This deconstructed moussaka is a perfect example. The bechamel sauce is optional - but you’d crazy not to give it a try!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time50 minutes
Cooking difficultyMedium
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount




red onion

1 clove


1 tsp


1 tub

tomato paste

1 tin

diced tomatoes

1 tin


1 tsp

dried oregano

½ block

Parmesan cheese


1 bag

mixed salad leaves

Not included in your delivery

1 tbs

olive oil

½ cup

hot water

1 tbs



1 tbs

plain flour


1 cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)1770 kJ
Fat18 g
of which saturates7.3 g
Carbohydrate38 g
of which sugars22 g
Dietary Fibre0 g
Protein21 g
Cholesterol0 mg
Sodium269 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200ºC/180ºC fan forced. To prepare the ingredients, cut the eggplant into 1 cm rounds. Finely chop the red onion, and peel and crush the garlic. Drain and rinse the lentils. Finely grate the Parmesan cheese and wash the mixed salad leaves.


Rub the olive oil into the flesh of the eggplant slices and season with a generous amount of salt. Place in a single layer on a lined oven tray. Cook in the oven for 30-35 minutes or until soft and slightly charred.


Meanwhile, heat a dash of olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook, stirring, for 5 minutes or until soft. Add the garlic, dried oregano and cinnamon and cook, stirring, for 1 minute or until fragrant. Add the tomato paste and cook, stirring, for 1 minute. Add the diced tomatoes, hot water and lentils. Bring to the boil and then reduce the heat to medium-low and simmer, covered, for 10-15 minutes.


Note: This step is optional. Béchamel sauce is a great technique to learn in the kitchen, but if you’d prefer to skip it move to the next step. Melt the butter in a small saucepan over a medium-high heat until foaming. Add the plain flour and cook, stirring, for 1 minute or until bubbling. Remove from the heat. Slowly add the milk, stirring constantly, until mixture is smooth. Return to the heat. Cook, stirring with a wooden spoon, for 5-6 minutes or until the sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from the heat and stir through the Parmesan cheese (reserving a little for garnish). Tip: Refrigerate any extra béchamel in a container for up to 3 days in the fridge.


To serve, layer the eggplant slices, béchamel sauce and the cinnamon lentil sauce. Sprinkle with extra Parmesan cheese. Serve the mixed salad leaves on the side.