Light Veggie Moussaka

Heat oven to 400°F. Arrange eggplant and zucchini on parchment paper lined-baking sheets. Coat with nonstick cooking spray, and bake for 15-20 minutes. 

In a nonstick sauté pan, cook 1 chopped shallot in 1 tbsp. water until softened. Add vegetarian crumble, and stir-fry for 2 minutes. Stir in mixed herbs, tomatoes, stock cube, and a tomato can full of water. Bring to a boil. Turn heat down, and simmer for 20 minutes.

Meanwhile, warm the milk with the 1 halved shallot and black pepper. After 5 minutes, remove the shallot. Mix cornstarch with 1/2 cup water, and stir into milk. Turn the heat up, and stir until thickened. Remove from heat, and mix in both cheeses. 

Divide the cooked meat between 4 foil containers or oven and freezer-proof dishes. (Or pour into 1 ovenproof dish if serving immediately). Top with the eggplant and zucchini, and pour over the white sauce; cool completely before freezing. Bake from frozen at 325°F for around 50 minutes. If cooking straight away, bake at 400°F, for 30 minutes.