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Vegetarian Moussaka Recipe

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4.2 from 10 reviews

This vegetarian moussaka is a delicious and hearty dish combining layers of roasted aubergine, boiled potatoes, and a rich tomato and red lentil sauce topped with a creamy ricotta and cheese mixture. Perfect for a comforting family meal, it offers a flavorful twist on the classic Greek recipe without meat.

Ingredients

Vegetables and Legumes

  • 2 Large aubergines, sliced into 2cm thick slices
  • 2 Courgettes, sliced
  • 1 Onion, chopped
  • 4 Cloves garlic, chopped
  • 750 g Potatoes, peeled and sliced 2cm thick
  • 100 g Red lentils, dried

Pantry Stuff

  • 2 x 400 g Tinned chopped tomatoes
  • 2 tbsp Olive oil
  • 1 tbsp Oregano
  • 1 tsp Honey
  • 1 tsp Cinnamon
  • Salt and pepper, to taste

Dairy and Eggs

  • 250 g Ricotta
  • 2 Eggs, whisked
  • 100 g Greek yoghurt
  • 100 g Cheddar cheese, grated
  • 1/2 tsp Freshly grated nutmeg (approx.)

Instructions

  1. Preheat oven: Set your oven to 180°C (350°F fan) to prepare it for roasting aubergines and final baking.
  2. Prepare vegetables: Finely chop onions and garlic, slice courgettes, aubergines, and potatoes into 2cm thick slices.
  3. Fry aromatics and courgettes: Heat olive oil in a pan and fry onions and garlic for about 5 minutes until onions start to brown. Add courgettes, salt, pepper, oregano, honey, and cinnamon, then cook for another 3 minutes.
  4. Simmer sauce with lentils: Add chopped tomatoes and red lentils to the pan along with half a tin of water. Stir well and simmer gently for around 30 minutes, allowing lentils to cook through and sauce to thicken.
  5. Roast aubergines: Arrange aubergine slices on a baking tray, drizzle with olive oil, and roast in the preheated oven for 20 minutes until softened and lightly browned.
  6. Boil potatoes: Simultaneously, boil the sliced potatoes in salted water for about 15 minutes until tender but holding shape.
  7. Layer the moussaka: Spread the tomato and lentil sauce evenly in the bottom of a baking dish, then layer roasted aubergine slices on top, followed by the boiled potato slices.
  8. Prepare topping: In a bowl, combine ricotta, whisked eggs, Greek yoghurt, and freshly grated nutmeg. Pour this mixture evenly over the layered vegetables, ensuring full coverage. Sprinkle the grated cheddar cheese evenly on top.
  9. Bake final dish: Place the baking dish in the oven and bake for 20 minutes, or until the topping is golden brown and bubbling.

Notes

  • For best results, use firm aubergines and make sure the slices are evenly cut for uniform cooking.
  • You can substitute red lentils with brown lentils but increase simmering time accordingly.
  • Adjust seasoning and honey quantity to balance the acidity of the tomatoes to your taste.
  • Let the moussaka rest for 10 minutes after baking for easier slicing and serving.
  • This dish can be refrigerated for 2-3 days and reheated well in the oven.

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