Veggie Moussaka Stacks
By Lisa Shanken
September 8, 2015
Veggie Moussaka Stacks
Ingredients
- 2 zucchini cut in halves, then sliced lengthwise
- 1 eggplant sliced in discs, skin on
- 1 tbsp Extra virgin olive oil
- 1 tbsp coconut oil
- 1 tbsp garlic chopped
- 1/2 cup onion chopped
- 5 tsp Low-Fat Feta
- 1 cup Baby Spinach Leaves
- 5 slices Polenta
- 1 cup Canned Lentils rinsed and drained (can also use dried, just simmer for 20 minutes to soften)
- salt and pepper to taste
Instructions
- Preheat oven to 425 degrees. Place zucchini and eggplant slices in a colander and sprinkle with salt. Allow to sit for 5-10 minutes to let excess water drain from vegetables.
- Pat vegetables dry and then brush eggplant slices and zucchini slices with olive oil on both sides, and place flat on cookie sheet. Bake for about 12 minutes on middle rack, turning half way through
- Heat 1 tablespoon coconut oil in skillet, add garlic, and cook 1 minute. Next add onions, and cook until translucent. Add in spinach and lentils, and cook another 2-3 minutes.
- Lower oven to 350 degrees. In casserole dish, layer the following, making 5 towers: Slice of polenta, an eggplant slice, zucchini slice, tablespoon of lentil mixture, 1/2 teaspoons of crumbled feta, 2 slices of zucchini, an eggplant slice, and another another ½ teaspoons of feta
- Place casserole dish in oven for 15 minutes to cook. Serve immediately
Notes
Nutrition
Calories: 252kcalCarbohydrates: 33gProtein: 11gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 377mgPotassium: 1036mgFiber: 11gSugar: 6gVitamin A: 2500IUVitamin C: 32.2mgCalcium: 70mgIron: 3.6mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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