Vegetarian moussaka

1.Preheat oven to 180°C.

2.Cut potatoes into 1cm thick slices; place in a single layer on a large oiled oven tray. Spray with oil, sprinkle with 2 teaspoons of the oregano; season. Turn slices to coat evenly; bake for 30 minutes or until golden. Transfer slices to a baking-paper-lined tray.

3.Meanwhile, cut 3 eggplants lengthways into 1cm (½in) thick slices. Place eggplant in a single layer on two trays; spray with oil. Season; scatter with 1 teaspoon of the oregano. Working in batches, cook eggplant on a heated grill plate (or pan or barbecue) for 5 minutes on each side or until golden and tender. Transfer each batch to baking-paper-lined trays.

4.Cook lentils in a medium saucepan of boil water for 15 minutes or until tender. Drain. Rinse under cold water; drain well.

5.Cut remaining eggplant into 2cm pieces. Spray a large heavy-based saucepan; cook onion, garlic and chilli for 4 minutes or until soft. Add chopped eggplant; cook for 5 minutes or softened. Stir in carrot and capsicum; cook for 4 minutes. Stir 2 scoops Ensure with ½cup (125ml) water until smooth. Add Ensure mixture, passata and the remaining oregano. Reduce heat to low; cook, covered, for 5 minutes or until eggplant is soft. Stir in lentils; season.

6.To make ricotta béchamel, whisk Ensure and remaining ingredients in a large bowl until and just smooth. Season.

7.Arrange potato slices in a single layer in an oiled 22cm x 36cm ovenproof dish; top with half the tomato mixture, then half the eggplant slices in a single layer. Repeat layering with remaining tomato mixture and eggplant. Spoon ricotta béchamel on top, then sprinkle with fetta and mozzarella; drizzle with a little more oil.

8.Bake for 55 minutes or until moussaka is heated through and top is golden. Stand for 10 minutes. Serve topped with parsley; season with pepper.