Vegetarian Moussaka

Preheat oven to 200C/190C fan

In a large bowl, mix together the sweet potato with 1 Tbsp olive oil and salt

Place in a single layer on an oven tray lined with baking paper

Repeat as above with the eggplant slices

Place both trays into the oven and cook for 20 mins until just starting to brown and put to one side

Reduce oven to 180C/170C fan

Heat up the milk until just starting to boil and reduce to a simmer

Mix the cornflour with a tbs of water into a paste

Add the cornflour paste to the milk and whisk together until thickened and add the nutmeg and season accordingly

Remove from the heat and whisk in the egg yolks and 1/2 of the parmesan and the ricotta together making a bechamel sauce

Lightly spray a 20 cm x 25 cm ovenproof dish with the oil

Pour approximately 1/3 of the tomato passata into the dish and follow with a layer of sweet potato, leeks, eggplant and spinach each in separate layers

Scatter with the crumbed feta and 1/2 of bechamel sauce and repeat

Finish with a layer of bechamel sauce and sprinkle with remaining parmesan and paprika

Place in the oven for 40 mins until golden brown

Let the moussaka stand for 15 mins before serving