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
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Roast the Vegetables:
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Slice potatoes, eggplant, and zucchini into 1cm rounds. Arrange on a baking tray, brush with olive oil, and season with salt and pepper.
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Roast at 400°F (200°C) for 30 minutes, flipping halfway through.
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Make the Lentil Sauce:
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Heat oil in a pan and sauté onion and garlic until softened.
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Add tomato paste, spices, lentils, chopped tomatoes, bay leaf, and a splash of water.
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Simmer for 20 minutes, stirring occasionally.
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Make the Béchamel:
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Melt butter in a saucepan. Stir in flour to make a roux.
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Slowly whisk in milk, cooking until the sauce thickens.
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Season with nutmeg and black pepper. Remove from heat and whisk in egg yolks.
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Assemble the Moussaka:
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Grease a baking dish and layer the vegetables: potatoes, eggplant, and zucchini. Sprinkle cheese and parsley between layers.
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Spoon the lentil sauce over the vegetables, then pour the béchamel over the top and spread evenly.
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Top with more cheese.
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Bake:
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Bake at 350°F (180°C) for 30 minutes, until golden and bubbling.
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Let rest for 10 minutes before slicing to help the layers hold together.
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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
