Why You’ll Love This Recipe
- Rich Mediterranean Flavor: Aromatic spices like cinnamon, nutmeg, and cumin infuse the lentil sauce with depth and warmth.
- Hearty and Wholesome: Packed with vegetables and lentils, this is a filling vegetarian meal.
- Perfect for Make-Ahead: The components can be prepared ahead of time and assembled before baking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Vegetable Layers:
- Potatoes, sliced into 1cm rounds
- Eggplant, sliced
- Zucchini, sliced
- Olive oil
- Salt and pepper
For the Lentil Sauce:
- 1 tbsp oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp tomato paste
- 1 can (400g) lentils (green or black)
- 1 can (400g) chopped tomatoes or passata
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 tsp cumin
- Salt and pepper
- 1 bay leaf
For the Béchamel:
- Butter
- All-purpose flour
- Milk
- Nutmeg and black pepper
- 2 egg yolks
Other:
- Pecorino cheese (or Parmesan)
- Fresh parsley
Directions
1. Roast the Vegetables
- Slice the potatoes, eggplant, and zucchini into 1cm rounds. Arrange on a baking tray, brush with olive oil, and season.
- Roast at 400°F (200°C) for 30 minutes, flipping halfway.
2. Make the Lentil Sauce
- Heat oil in a pan and sauté onion and garlic.
- Add tomato paste, spices, lentils, chopped tomatoes, bay leaf, and a splash of water.
- Simmer for 20 minutes, stirring occasionally.
3. Make the Béchamel
- Melt butter in a saucepan. Stir in flour to make a roux.
- Slowly whisk in milk and cook until thickened.
- Season with nutmeg and black pepper. Remove from heat and whisk in egg yolks.
4. Assemble the Moussaka
- In a greased baking dish, layer potatoes, then eggplant, then zucchini. Sprinkle with cheese and parsley between layers.
- Spoon the lentil sauce over the vegetables.
- Pour béchamel over the top and spread evenly. Top with more cheese.
5. Bake
- Bake at 350°F (180°C) for 30 minutes until golden and bubbling.
- Let rest before slicing to help the layers hold together.
Servings and Timing
- Servings: 6
- Prep time: 15 minutes
- Cook time: 1 hour 10 minutes
- Total time: 1 hour 25 minutes
Variations
- Vegan Option: Use olive oil, plant-based milk, and omit egg yolks. Replace cheese with nutritional yeast or vegan cheese.
- Add Greens: Layer in spinach or kale for extra nutrition.
- Make Ahead: Prep sauce and roast vegetables in advance for easier assembly.
Storage
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Freeze portions for up to 3 months. Thaw overnight before reheating.
- Reheat: Warm in the oven at 350°F for 15–20 minutes.
Conclusion
Vegetarian Moussaka is a delicious, comforting dish that brings all the cozy, rich flavors of the Mediterranean without the meat. With hearty lentils, perfectly roasted vegetables, and a creamy topping, it’s a wholesome, satisfying meal you’ll want to make again and again.
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Vegetarian Moussaka
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Vegetarian Moussaka is a hearty Mediterranean dish made with layers of roasted eggplant, potatoes, and zucchini, a spiced lentil-tomato sauce, and a rich béchamel topping. This comforting, protein-rich vegetarian version of the classic Greek favorite is satisfying, full of flavor, and perfect for meal prep.
Ingredients
For the Vegetable Layers:
Potatoes, sliced into 1cm rounds
Eggplant, sliced
Zucchini, sliced
Olive oil
Salt and pepper
For the Lentil Sauce:
1 tbsp oil
1 onion, diced
2 garlic cloves, minced
1 tsp tomato paste
1 can (400g) lentils (green or black)
1 can (400g) chopped tomatoes or passata
½ tsp cinnamon
½ tsp nutmeg
1 tsp cumin
Salt and pepper
1 bay leaf
For the Béchamel:
Butter
All-purpose flour
Milk
Nutmeg and black pepper
2 egg yolks
Other:
Pecorino cheese (or Parmesan)
Fresh parsley
Instructions
-
Roast the Vegetables:
-
Slice potatoes, eggplant, and zucchini into 1cm rounds. Arrange on a baking tray, brush with olive oil, and season with salt and pepper.
-
Roast at 400°F (200°C) for 30 minutes, flipping halfway through.
-
-
Make the Lentil Sauce:
-
Heat oil in a pan and sauté onion and garlic until softened.
-
Add tomato paste, spices, lentils, chopped tomatoes, bay leaf, and a splash of water.
-
Simmer for 20 minutes, stirring occasionally.
-
-
Make the Béchamel:
-
Melt butter in a saucepan. Stir in flour to make a roux.
-
Slowly whisk in milk, cooking until the sauce thickens.
-
Season with nutmeg and black pepper. Remove from heat and whisk in egg yolks.
-
-
Assemble the Moussaka:
-
Grease a baking dish and layer the vegetables: potatoes, eggplant, and zucchini. Sprinkle cheese and parsley between layers.
-
Spoon the lentil sauce over the vegetables, then pour the béchamel over the top and spread evenly.
-
Top with more cheese.
-
-
Bake:
-
Bake at 350°F (180°C) for 30 minutes, until golden and bubbling.
-
Let rest for 10 minutes before slicing to help the layers hold together.
-
Notes
Vegan Option: Use olive oil, plant-based milk, and omit egg yolks. Replace cheese with nutritional yeast or vegan cheese.
Add Greens: Layer in spinach or kale for extra nutrition and flavor.
Make Ahead: Prep sauce and roast vegetables in advance for easier assembly.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean, Greek
