Vegetarian

Roast squash and aubergine moussaka takes several minutes to prepare.

Roast squash and aubergine moussaka takes several minutes to cook.

Roast squash and aubergine moussaka makes 4 servings.

The ingredients for Roast squash and aubergine moussaka are:

1 kg butternut squash
2 tbsp olive oil
2 aubergines time and slicked 1/2 cm thick lengthways (about 1 kg)
1 X 375g cans of cherry tomatos
1 medium onion
Pinch sugar
1 X 470g jars Dolmio creamy sauce for lasagne
75g medium cheddar

Here is how you make Roast squash and aubergine moussaka:

1. Preheat oven to 190 degrees. Roast squash. Toss aubergines with 1 tbsp oil, roast for about 40 mins until tender.2. Pour tomatoes and juice into saucepan w onion, 1 tbsp oil and pinch sugar. Add about 50ml cold water, bring to boil and turn down to a steady simmer and cook for about 25 mins or until thick and sweet3. Now assemble the moussaka. Put a layer of squash and tomato sauce in a shallow ovenproof dish. Add a layer of aubergines, then a layer of ready made creamy sauce. Repeat until all used up. Ending with a layer of creamy sauce. Sprinkle w cheese and bake for about 50 mins until golden and bubbling.Number of Servings: 4Recipe submitted by SparkPeople user NZKAREN.

The nutritional information for Roast squash and aubergine moussaka is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 435.2

• Total Fat: 22.7 g
• Cholesterol: 19.7 mg
• Sodium: 233.5 mg
• Total Carbs: 50.3 g
• Dietary Fiber: 17.0 g
• Protein: 18.8 g