QLight veggie MoussakaServes 4 Ready in 30 mins, plus cooking time``````Q 1 aubergine, sliced into 1cm roundsQ 1 courgette, sliced into 1cm roundsQ Frylight cooking sprayQ 2 eschalion shallots, 1 chopped,1 halvedQ 350g Quorn minceQ ½tsp mixed spiceQ 400g can chopped tomatoesQ 1 Knorr Vegetable Stock PotQ 300ml skimmed milkQ 2tbsp cornflour mixedwith 100ml waterQ 50g reduced-fat feta cheese, crumbled``````Q 20g ParmesanMethod1. Heat oven to 200°C, Gas 6. Arrangethe aubergine and courgette in bakingtrays lined with baking parchment.Spray with Frylight and bake for15-20mins, turning until tender.2. In a non-stick sauté pan, cook thechopped shallot in 1tbsp water untilsoftened. Add the Quorn mince and stir-fry for 2 mins, then stir in the mixed spice,tomatoes, Stock Pot and a tomato canfull of water. Bring to the boil, then turnthe heat down and simmer for 20 mins.3. Meanwhile, warm the milk with thehalved shallot and black pepper. Allowto infuse for 5 mins, then remove theshallot. Mix the cornflour with 100mlwater and stir into the milk, turn the heatup and stir until thickened. Take off theheat and mix in the feta and Parmesan.4. Divide the cooked mince between 4 foilcontainers or oven and freezer-proof piedishes. (Or pour into 1 ovenproof dish ifserving straight away). Top with theaubergine and courgette, then pour overthe white sauce. Cool completely beforefreezing. Cook from frozen at 160°C, Gas4 for around 50 mins. If cooking straightaway cook at 200°C, Gas 6 for 30 mins.249Calories
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