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Vegetarian Moussaka

A hearty and flavorful dish that offers a meat-free twist on the traditional Greek classic, featuring layers of eggplant, zucchini, lentils, and a creamy béchamel sauce.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main
Cuisine Greek
Servings 6 servings

Equipment

  • Baking Dish
  • Skillet
  • Saucepan
  • Mixing Bowl

Ingredients
  

Vegetables

  • 2 large Eggplants About 1.5 pounds, sliced into rounds.
  • 2 large Zucchinis About 1 pound, sliced into rounds.

Lentil Filling

  • 2 cups Cooked lentils Use green or brown lentils.
  • 1 large Onion Finely chopped.
  • 4 cloves Garlic Minced.
  • 1 can Crushed tomatoes 14 ounces.
  • 2 tablespoons Tomato paste
  • 1 teaspoon Dried oregano
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Smoked paprika
  • Salt and pepper To taste.
  • 4 tablespoons Olive oil For roasting and sautéing.

Béchamel Sauce

  • 1 cup Grated cheese Optional, such as feta or a hard cheese.
  • 1/2 cup All-purpose flour For thickening the béchamel.
  • 4 cups Milk Whole milk preferred.
  • 1/4 teaspoon Nutmeg For flavoring the béchamel.
  • 2 tablespoons Butter For making the béchamel.
  • 1/4 cup Grated Parmesan cheese For topping.

Garnish

  • Fresh parsley For garnish.

Instructions
 

  • Preheat your oven to 400°F (200°C). Slice the eggplants into 1/2-inch thick rounds, sprinkle with salt, and let sit for 30 minutes. Rinse and pat dry.
  • Slice the zucchinis into 1/2-inch thick rounds, toss with olive oil, salt, and pepper, and roast in the oven for about 20 minutes.
  • In a skillet, heat olive oil and sauté the onion until translucent. Add garlic and cook for another minute.
  • Add lentils, crushed tomatoes, tomato paste, oregano, cinnamon, smoked paprika, salt, and pepper to the skillet. Simmer for 10 minutes.
  • For the béchamel, melt butter in a saucepan, whisk in flour to form a roux, then gradually add milk, whisking until thickened. Stir in nutmeg and half of the Parmesan.
  • Pat eggplant slices dry, brush with olive oil, and roast for 20-25 minutes until golden brown.
  • Assemble the moussaka in a baking dish: layer eggplant, half of the lentil mixture, zucchini, and repeat, finishing with eggplant on top.
  • Pour béchamel sauce over the top layer and sprinkle with remaining Parmesan. Bake for 30-35 minutes until golden and bubbly.
  • Let cool for 15 minutes before serving.

Notes

This dish can be made ahead of time and reheated. It freezes well for up to three months.
Keyword Comfort Food, Vegetarian