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Quorn Meat Free Mince & Aubergine Moussaka

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

Get inspired and try this delicious Aubergine Moussaka recipe with Quorn Mince from Thinly Spread. Enjoy a meat free meal with Quorn.

Serves 4

30 mins

A Challenge

383 cals
(Per 100g)

20g of fat

Vegetarian Quorn Mince product packaging with nutritional information

Made with Quorn Meat Free Mince

High in Protein

Gluten Free

Low in Saturated Fat


  • 100g Quorn Meat Free Mince
  • 1 medium onion, peeled and finely chopped
  • 1 tbsp olive oil
  • 2 cloves of garlic, peeled and crushed
  • 150ml tomato passata
  • 1 tbsp sun dried tomato paste
  • 1 tsp dried oregano
  • 2 tsp paprika
  • black pepper to taste
  • 2 tbsp olive oil
  • 1 large aubergine, sliced into 1cm slices
  • 250g potatoes, sliced into 1cm slices
  • 2 plum tomatoes, sliced into 1cm slices
  • 150ml plain organic yoghurt
  • 1 free range egg
  • 1 tsp freshly grated nutmeg
  • 50g vegetarian parmesan, finely grated


  1. Preheat your oven to 180C, grease four 7cm rosti rings or 4 deep ramekins or one medium pie dish
  2. Heat 1 tbsp olive oil in a large frying pan, gently fry the onion until soft
  3. Add the Quorn Meat Free Mince and lightly fry for a further 5 minutes until browned then add the garlic and fry for a further minute
  4. Add the passata, sun dried tomato paste, oregano, paprika and freshly ground black pepper and simmer for 10 minutes
  5. Heat 2 tbsp olive oil in another pan and gently fry the aubergine slices until browned on both sides. You may need to do this in two batches. If you use a non stick pan 2 tbsp oil should be enough
  6. Lightly whisk the yoghurt, egg and nutmeg together
  7. Place the greased rosti rings onto a lightly greased baking tray - place 2 aubergine slices in the bottom of each rosti ring, top with a layer of potato slices then a layer of tomatoes
  8. Spoon in a layer of the Quorn Meat Free Mince mixture and press down
  9. Place a layer of aubergines onto the mince, then a layer of tomato and finish with a layer of potatoes and press down
  10. Pour in some of the yoghurt mixture, allowing it to trickle through any gaps in the potato layer then sprinkle with the grated cheese
  11. Repeat with the other 3 rosti rings/ramekin
  12. Bake in the preheated oven for 30 minutes or until browned on top
  13. Loosen the moussaka with a knife around the rim of each rosti ring and use a spatula to lift them onto serving plates
  14. Carefully remove the rings to serve with a selection of salads and a good white wine!
  15. Please increase the cooking time by 10-15 minutes when made as a large dish.

Recipe Inspiration

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