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Best Vegetarian Moussaka Recipe

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4.4 from 14 reviews

This best vegetarian moussaka recipe offers a delicious, hearty, and comforting Mediterranean casserole that layers tender roasted vegetables, a savory lentil tomato sauce, and a creamy homemade béchamel topping. Ideal for a wholesome family meal, it features eggplant, potatoes, zucchini, and protein-packed black lentils for a satisfying plant-based dish.

Ingredients

Vegetables

  • 2 medium eggplants (about 1 1/2 lb), partially peeled and sliced length-wise
  • 3 Russet potatoes, peeled and sliced lengthwise (1/2-inch thick)
  • 2 large zucchini, sliced length-wise (1/2-inch thick)
  • Salt, for salting eggplant and seasoning

For Béchamel Sauce

  • 1/3 cup + 2 tbsp Private Reserve Greek extra virgin olive oil
  • 2/3 cup all-purpose flour
  • 1/2 tsp salt (plus more to taste)
  • 1/4 tsp ground nutmeg
  • 4 cups 2% milk, warmed
  • 2 large eggs

Lentil Sauce

  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 1/4 cup cooked black lentils (from 1/2 cup uncooked lentils)
  • 1 14-oz can crushed tomatoes
  • 1/2 cup vegetable broth or water
  • 1 tsp dry oregano
  • 1/2 tsp nutmeg
  • Pinch ground cinnamon
  • Kosher salt, to taste
  • 1 tbsp extra virgin olive oil for sautéing

Instructions

  1. Preheat Oven: Heat your oven to 400°F (205°C) to prepare for baking the vegetables and moussaka.
  2. Salt the Eggplant: Lay the eggplant slices on a large pan lined with paper towel and sprinkle generously with kosher salt. Let them sit for 20-30 minutes to draw out bitterness and moisture, then pat dry thoroughly with paper towels.
  3. Prepare Béchamel Sauce: In a large saucepan over medium-high heat, warm 1/3 cup of olive oil until shimmering but not smoking. Stir in the flour and salt, cooking until the mixture turns golden. Gradually whisk in the warmed milk, stirring frequently for 5-7 minutes until thickened. Add nutmeg. In a small bowl, temper the eggs with a small amount of hot béchamel, then combine all back into the pan. Stir and cook gently for 2 more minutes until creamy and thick. Adjust seasoning and set aside to cool slightly.
  4. Make Lentil Sauce: Heat 1 tablespoon olive oil in a large non-stick pan over medium heat. Sauté chopped onion and minced garlic for 3-4 minutes until fragrant. Stir in cooked lentils, crushed tomatoes, broth or water, salt, oregano, nutmeg, and cinnamon. Bring to a boil, then reduce heat to low, partially cover, and simmer for 15-20 minutes to blend flavors.
  5. Bake the Vegetables: Arrange the sliced potatoes, zucchini, and eggplant in single layers on lightly oiled baking sheets. Brush slices with olive oil and bake in the preheated oven for 15-20 minutes until tender but not mushy.
  6. Assemble Moussaka: In a 9×13 baking dish, spread a thin layer of lentil sauce on the bottom. Layer the baked vegetables evenly on top, then pour the remaining lentil sauce over them. Finally, spread the béchamel sauce smoothly over the surface, ensuring even coverage.
  7. Bake the Moussaka: Place the assembled casserole in the middle rack of the oven and bake for 45 minutes, or until the béchamel topping turns a beautiful golden brown. If needed, broil briefly while watching carefully to prevent burning.
  8. Rest and Serve: Remove from the oven and allow the moussaka to rest for at least 20 minutes to set. Cut into 12 squares and serve warm. Enjoy your comforting vegetarian moussaka!

Notes

  • Cooking black lentils: Use about 1/2 cup uncooked lentils, rinse well, and boil in water for 20-25 minutes until tender but not mushy. Drain excess water before using in the sauce.
  • Salting the eggplant helps remove bitterness and excess moisture, ensuring the dish isn’t soggy.
  • Béchamel sauce can be made ahead and stored in the refrigerator; rewarm gently before assembling the dish.
  • You can substitute 2% milk with whole milk for a richer béchamel or a plant-based milk for a dairy-free version (adjust thickness accordingly).
  • Cover partially when simmering the lentil sauce to prevent splattering while maintaining moisture.
  • Letting the moussaka rest before cutting helps it firm up and makes for cleaner slices.

Find it online: http://bitezly.com/best-vegetarian-moussaka-recipe/