this may not be a true mousaka but its what i make when im being a lazy lady
low fat cooking spray or olive oil
1 aubergine cut into 1/2 inch chunks
2 red onions chopped
3 carrotts chopped into small dice
1 leek sliced into rounds
4 cloves garlic minced
1/2 teapson cinnamon
1 teaspoon vegan boullion
200g vegggie mince
2x 400g tins plum tomatoes (squish them a bit so they are not whole)
2 tablespoons tomato paste
3 large potatoes peeled and sliced into 5m thick rounds
1/2 pint soya milk
1 tablespoon corn flour
50g vegan cheese
ok preheat your oven to gas make 7. Throw the aubergine, onion, leeks, carrotts, mushroom and garlic into a large ceramic lasgne dish, spary liberally with low fat spray or olive oil. put in oven for 30 minutes until leeks look a little charred at the edges
whilst this is going on heat a pan of water add the potatoes and bring to the boil, turn down and simmer for 5- 7 minutes. take off heat and drain.
Next make your bechamel sauce. in a small bowl mix the corn flour with a little of the milk to form a smooth paste. mix this with remaining milk. Place this milk mixture into a pan and slowly bring to the boil stirring all the time, just before it boils switch off. It will ahve thickened a little but not a lot, dont worry about this as it will thicken more in the oven.
take out of oven add veggie mince, cinnamon, boullion tomatoes and tomato paste stir well. place the cooked potatoes on the top of the mince mix. pour oven the bechamel sauce, sprinkle with vegan cheese, garnish with pepper and grated nutmeg turn down the oven to gas mark 6 and bake for roughly 4o minutes until golden and heated through.