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Vegetarian Aubergine Moussaka with Quorn Mince

Vegetarian Moussaka with Aubergines, made with Quorn Mince, tomato, parmesan, greek yoghurt, herbs and spices, served in a lasagne dish.

This delicious vegetarian twist on a classic Greek moussaka recipe, made with Quorn Mince and aubergine is a delicious weekend treat that the whole family will enjoy.

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Vegetarian Meat-Free Mince

Gluten Free

Low in Saturated Fat


High in Protein


  • 300g Quorn Mince
  • 250g potatoes, sliced into 1cm sliced
  • 2 tbsp olive oil
  • ½ tsp salt
  • 1 medium onion, peeled and finely chopped
  • 2 cloves garlic, peeled and crushed
  • 1 tsp dried oregano
  • 2 tsp paprika
  • 1/4 tsp cinnamon
  • 1/2 tsp dried mint
  • 250ml tomato passata
  • 250ml vegetable stock
  • 1 tbsp sun dried tomato paste
  • 2 medium aubergines, sliced into 1cm slices and griddled
  • 200ml unsweetened Greek yoghurt
  • 1 free range egg
  • 1/2 tsp freshly grated nutmeg
  • Pinch of sugar
  • 50g vegetarian parmesan
  • Salt and black pepper to season


  1. Preheat oven to 200⁰C, grease one medium pie dish
  2. Place the potatoes in a bowl and add 1 tbsp olive oil and 1/2 tsp salt, roughly mix and place on a baking tray. Bake for 25 minutes, turning half way. Turn oven down to 180⁰C.
  3. In the meantime, heat 1 tbsp olive oil in a large frying pan, gently fry the onion on a medium heat for 5 minutes until soft, then add the garlic and fry for a further minute.
  4. Add the oregano, paprika, cinnamon and dried mint and fry for 1 minute. Add the tomato passata, vegetable stock and sundried tomato paste and simmer for 10 minutes. Season to taste. Take off the heat and stir in the Quorn Mince.
  5. Whilst the Quorn Mince is simmering, griddle the sliced aubergine for 30 seconds on each side.
  6. Lightly whisk the yogurt, egg, nutmeg and sugar together.
  7. Split the aubergines into 3, place one layer on the greased dish top followed by a layer of roasted potato slices then a layer of mince and press down and repeat, finishing with a layer of aubergines and press down.
  8. Pour over the yoghurt mixture, allowing it to trickle through any gaps in the potato layer then sprinkle with vegetarian parmesan.
  9. Bake in the preheated oven for 40 minutes or until browned on top and piping hot.
  10. Stand for 5-10 minutes after cooking.

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The nation has spoken


3 out of 5 stars


5 out of 5 stars

I'm grateful for this recipe. I have tweaked due to what I've got in. 1) I've added rosemary instead of paprika (personal preference). 2) I used a tin of chopped tomatoes rather that paste amd passata. 3) I added grated carrot to the mix for additional fibre. 4) I sliced the potatoes to half CM and I used 400 grams as I felt 250 wasn't enough (maybe we have big appetites here?!). 5) I didn't pre cook the aubergine... 40 mins in the oven I figured will be ok. Great base recipe and 300 grams pack is an accurate amount for this dish. It's going to be served up for tea with a side of vegetables. Smells delicious!


5 out of 5 stars

I gave made this twice for family and friends and made a beef moussaka for non veggies. Absolute spot on for flavour texture and taste , A hit !


5 out of 5 stars

Made this tonight and it was delicious, cut the potatoes thinly so they would cook ok and as my mum is dairy free used an alpro greek yogurt and plant based cheese with plain broccoli on the side xx

Catherine Bingham

5 out of 5 stars

Add a little dried herbs a splash of Tabasco and a tsp Marmite

A Owen

5 out of 5 stars

Absolutely delicious. Bit of extra effort but moussaka always is! Really enjoyed it. Thank you for the recipe

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