Mega vegie moussaka

1.Preheat oven to 180°C. Line a large oven tray with baking paper.

2.Cut potatoes into 1cm thick slices; place on lined tray in a single layer. Drizzle with 1 tablespoon of the oil, top with 2 teaspoons of the oregano, then season. Turn potato slices to coat evenly. Roast for 30 minutes or until browned.

3.Meanwhile, cut 3 eggplants lengthways into 1cm (½in) thick slices. Place eggplant in a single layer on two trays; brush with 1 tablespoon of the oil, season and scatter with 1 teaspoon of the oregano. Cook eggplant slices, in batches, on a heated chargrill plate (or chargrill pan or barbecue) for 5 minutes on each side or until tender and lightly charred; transfer to a plate.

4.Cut remaining eggplant into 2cm pieces. Heat remaining oil in a large heavy-based saucepan; cook onion, garlic and chilli for 4 minutes or until soft. If your choice of protein is lamb or turkey mince, add to pan; cook, stirring to break up lumps, for 4 minutes or until browned. Add chopped eggplant; cook, stirring, for 5 minutes or until golden and soft. Stir in carrot and capsicum; cook for 4 minutes. Stir in arrabbiata sauce, ½ cup (125ml) water, thyme and remaining oregano. Reduce heat to low; simmer, covered, for 5 minutes or until eggplant is soft. If your choice of protein is lentils, stir into eggplant mixture; season.

5.To make ricotta béchamel, process ingredients until smooth. Transfer to a medium bowl; season with salt and pepper.

6.Arrange potato slices in a single layer in an oiled 22.5cm x 36cm , 3-litre (12-cup) ovenproof dish; top with half the protein mixture, then arrange half the eggplant slices on top in a single layer. Repeat with remaining protein mixture and eggplant slices. Spoon ricotta béchamel on top; scatter with fetta and mozzarella.

7.Bake for 55 minutes or until mixture bubbles and top is golden. Stand for 10 minutes; serve.