For the vegetable moussaka you'll need 500g aubergines, thinly sliced, 120g corn oil, 225g onions, thinly sliced, 5g garlic, crushed, 225 chopped mushrooms, 280g cooked red split lentils, a handful of torn basil leaves, 2 bay leaves, 25g tomato puree, 250g tomatoes, sliced, 500g boiled potatoes, 500g white sauce made with skimmed milk, 2 small eggs and 150g grated mature cheddar cheese. Fry the aubergines with half of the oil and drain. Fry the onions and garlic in the remaining oil and add the mushrooms, lentils and tomato puree. Now add the bay leaves and basil leaves, season, cook for 5 minutes and spread onto the bottom of an ovenproof dish. Layer with aubergines, followed by the tomatoes and then the potatoes. Beat the eggs into the white sauce and pour over the potatoes; sprinkle over the cheese and bake at 180C/350F/gas mark 4 for 25-30 minutes. (Serves 4).(560cals, 21.2g fat)

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