Cut the aubergines into thin slices, spread EVO oil on, add salt and put in the oven for around 15 min. at 200°C. Peel and boil the potatoes, slice them and save for later.

For the ragù: start by gently browning the garlic with chopped onion, carrots and EVO oil and then add the tomato puree and the chopped tomatoes. Mince the herbs to season the ragù and remember to add salt and pepper before letting it simmer for 20 minutes.

Oil a deep roasting tray and spread a layer of Hoplà Veg&Bio Bechamel on it. Compose the moussaka by layering one aubergines and potatoes slices, concluding with aubergines on top. Spread the ragù and few spoons of Hoplà Veg&Bio Bechamel on top. Cook in the oven at 200°C for 25 minutes. Decorate with basil and serve.

Vegan, Gluten-Free, Lactose-Free