Moussaka

• 2 tsp of Olive Oil or MCT Oil
• 1 medium Onion, sliced
• 2 red or orange Peppers, sliced
• 3 Garlic Cloves, crushed
• 200g of organic minced Lamb
• 100g red Lentils, rinsed
• 200- 300ml of Bone Broth or water
• 1 tsp of Thyme
• 1 tsp of Oregano
• 1 tsp of Cinnamon
• 1 500ml of Tomato Passata
• 1 tbsp of Tomato Puree
• 1 tbsp of Maple Syrup
• 2 large scoops of Collagen
• 1 Aubergine or Courgette, sliced into rounds
• 4 Tomatoes, sliced
• 30g of Feta, crumbled
• 200g of full fat Greek Youghurt
• 1 Egg, beaten
• Freshly grated Nutmeg
• Freshly grated Lemon zest

Step 1

Prepare the Meat Sauce: Heat the MCT Oil in a large pan over medium heat. Add the sliced onion and peppers, and sauté until softened. Add the crushed garlic and cook for another minute.

Step 2

Add the tomato puree and garlic and cook for another a minute.

Step 3

Cook the Meat and Lentils: Add the minced lamb to the pan and cook until browned. Stir in the lentils, bone broth, dried thyme, oregano, ground cinnamon, tomato passata, maple syrup, and collagen. Simmer for about 20-25 minutes, or until the lentils are tender and the sauce has thickened.

Step 4

Prepare the Vegetables: While the meat sauce is simmering, preheat your oven to 180°C (350°F). Arrange the aubergine and tomato slices on a baking sheet and roast for about 15 minutes, or until slightly tender.

Step 5

Assemble the Moussaka: In a baking dish, layer the roasted aubergine slices, followed by a layer of the meat sauce. Repeat the layers, finishing with a layer of sliced tomatoes..

Step 6

Prepare the Topping: In a bowl, mix the Greek yogurt, beaten egg, and freshly grated lemon zest. Spread this mixture evenly over the top layer of tomatoes. Sprinkle with crumbled feta cheese.

Step 7

Sprinkle over the nutmeg and a little more feta.

Step 8

Place under a hot grill for 3-5 minutes, until it starts to bubble and brown.

Step 9

Serve with a green salad, with extra avocado and nuts for a boost of good fats.