Toir

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!

Julie

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 !

Kelly

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

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

A Owen

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

Jo Bonvini

Looking for something to use up my crop of allotment aubergines I gave this a go and loved it. Even my meat eating partner scoffed it all. Just made a couple of additions : salted the aubergine to draw out moisture. Added a small glass of red wine to the sauce and halved amount of stock. Deelish

P.G

Pretty tasty recipe, I halved everything to make it for 2 people. Second time making it today. Few different steps so takes a bit of time but overall a nice veggie recipe.

Jordan

I'm not strictly a vegetarian. I love moussaka. I thought this recipe is really good. I tasted the sauce and added a little extra salt & pepper before construction. Delicious!

Colin Durbin

Lovely easy recipe and with addition of mint makes it more authentic love it

Jenny

Have made this recipe a few times love it but I now cook aubergine a little longer than stated as they were a bit tough first time

Chris

Easy and delicious dish. Have a go at it. Was also a winner with my non veg friends

Fiona Rainsford

Didn't quite follow the recipe as I considered that 250g of potato sliced into 1cm pieces would not provide sufficient for the amount of layering. Also, as I was putting the potatoes in the oven, I decided to roast the aubergine for part of the time. I used a slightly too large dish but other than that, it came out well. I served it with tzatziki.

Jenny wood

Fab recipe, really tasty. Adjusted a bit and used thinner slices of potato and cooked the aubergine a little more which meant it only took 30 mins in oven. Will definitely make it again, I eat Quorn daily.

Mark

I am making this tomorrow. I love moussaka but I have lost my Family’s recipe. I see a few people have mentioned potatoes, we always used a drained tin of new potatoes to build it up and it was always lovely.

Sarah

I loved this dish. I made it without the potatoes (just for ease) and was delicious. Will definitely be making again.

Barry

Lovely dish! I personally LOVE Quorn, so it was a real treat for me as a vegetarian to make one.

Nicky

It doesn't say in the recipe when or where to add the stock. I added it to the passata sauce as it seemed most logical. Cooking times were accurate and taste was adequate. I microwaved my potatoes slices for speed.

Eleanor

Disappointing recipe, wouldn't make again. Potatoes are far too thick cut to cook in given time. By the the time potatoes were cooked, everything else was very over cooked. No salt in recipe! It definitely needs salt. I've made other Quorn recipes which have been very good, this one isn't.

Karen

A challenging recipe (as advised). No cooking time - only increase 10 - 15 minutes if a large dish. Not for a first timer.