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Vegetarian Moussaka

A comforting layered casserole with creamy béchamel, tender eggplant, hearty lentils, and baked potatoes, perfect for family gatherings.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 pieces eggplants, sliced
  • 3 medium potatoes, sliced
  • 1 pieces onion, chopped
  • 2 cloves garlic, minced
  • 1 pieces zucchini, sliced Can be substituted with other vegetables if necessary
  • 1 pieces bell pepper, chopped
  • 1 can chopped tomatoes (14 oz)
Sauces and Seasonings
  • 2 tablespoons tomato paste
  • 1 teaspoon oregano
  • 1 teaspoon cinnamon
Lentils and Toppings
  • 1 cup cooked lentils
  • 1 cup béchamel sauce (or plant-based cream) Provides the creamy layer

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) for a perfectly baked dish.
  2. In a large skillet, drizzle some olive oil and sauté the onion and garlic on medium heat until fragrant. Then, add in your bell pepper, zucchini, and chopped tomatoes. Mix in the tomato paste, followed by the oregano, cinnamon, salt, and pepper. Let everything simmer for 10 minutes.
Layering
  1. In a large baking dish, layer half of the sliced potatoes as the base.
  2. Follow with half the eggplants, then half of your vegetable mixture, and half of the cooked lentils. Repeat the layering to finish with the remaining ingredients.
  3. Pour the béchamel sauce over the entire mix, ensuring every nook and cranny is covered for that creamy goodness.
Baking
  1. Cover with aluminum foil and place in the preheated oven for about 30 minutes.
  2. After 30 minutes, remove the foil and bake for another 15-20 minutes, allowing that beautiful golden crust to form.
  3. Let your Vegetarian Moussaka cool for about 10 minutes before serving. This allows the layers to set and makes for easier cutting.

Notes

Eggplant alternatives include zucchini or mushrooms. If making for a big gathering, consider preparing it a day ahead as flavors improve after a night in the fridge.