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Zucchini Moussaka with Lentils & Fennel

This Greek dish is traditionally made with eggplant, but as I am presently swimming in zucchini it is Zucchini Moussaka. I use a combination of lamb mince and cooked lentils to stretch it out. Or make it completely vegetarian by omitting the mince and use twice the quantity of cooked lentils (1 cup dried lentils equals 3 cups cooked).
Servings 4
Prep Time 30 minutes
Cook Time 35 minutes

Ingredients

  • 2 tablespoon extra virgin olive oil
  • 1 onion chopped
  • 2 cloves garlic chopped
  • 400 g lamb mince
  • 1 teaspoon ground cinnamon plus extra for dusting
  • ½ teaspoon ground fennel seeds
  • 1 teaspoon chopped fresh rosemary
  • 1 bay leaf
  • 5 to 6 chopped fresh tomatoes OR 400g can chopped tomatoes
  • 1 tablespoon raisins
  • 1 ½ cups cooked brown lentils OR 2 x 400g canned lentils drained
  • Salt and pepper
  • 50 g butter
  • 1/3 cup flour gluten-free – use white rice flour
  • ¼ teaspoon grated nutmeg
  • 2 cups milk
  • 100 g feta crumbled
  • Roasted zucchini slices about 3 large zucchini – see above recipe

Instructions

  • Heat a heavy-based frying pan over a moderate heat. Add olive oil and onion and garlic and saute for five minutes.
  • Add the mince, cinnamon, fennel, and rosemary and cook until browned. Add the bay leaf, tomatoes and raisins and cook gently for around 15 minutes until the mixture is nice and saucy. Add the drained lentils and cook for a further five minutes. Season to taste.
  • Make the white sauce. Melt the butter in a saucepan and add the flour and nutmeg, mixing to make a roux (thick paste). Pour in the milk a little at a time while whisking constantly to remove lumps. Once all the milk is added simmer for several minutes then crumble over the feta and whisk to melt through the sauce.
  • Preheat the oven the 190C.
  • Assemble the moussaka in a baking dish starting with a layer of half the lentil mixture, then a layer of half the zucchini then repeat once more. Pour over the white sauce spreading out evenly. Sprinkle with a little cinnamon and bake for 30-35 minutes until bubbling around the edges. Serve immediately with a summer garden salad.