COOK · Frozen Meals
Layers of aubergine, red lentils, and tomato sit under a béchamel topping in this frozen vegetarian moussaka from COOK. It’s built in layers, then frozen, so the texture shifts from soft vegetables and pulses to a creamy top once heated through. Compared with other meals in COOK’s range, this one leans on lentils for body rather than mince, keeping the familiar moussaka structure but swapping in a plant-based filling. Heat it from frozen in the oven until piping hot in the centre.
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