Chicken moussaka

Instructions

1 Lightly spray a large ovenproof dish with oil. Preheat oven to 190°C. Cook potatoes for 10 minutes in boiling water. Drain and set aside.

2 Meanwhile, spray a non-stick pan with oil and cook mince with garlic and onion for 4-5 minutes or until evenly browned. Add sun-dried tomatoes and Tuscan seasoning with tomatoes, 1 1/2 cups water, courgettes and mushrooms. Cook for 8-10 minutes.

3 Meanwhile, mix ricotta with yoghurt and parmesan.

4 Layer mince in dish with eggplant and potatoes to have 3 layers, finishing with eggplant and potato. Spread over cheese mix and sprinkle with nutmeg. Bake for 40-45 minutes or until golden brown. Serve sprinkled with parsley.