Go Back
–+ servings
a slice of vegetarian moussaka being lifted out of the pan

Vegetarian Moussaka

Author: By The Forkful
489kcal
4.8 from 6 votes
Share Print
Prep 15 minutes
Cook 1 hour 10 minutes
Total 1 hour 25 minutes
This delicious vegetarian moussaka is a traditional Greek comfort food for the whole family. It's a labor of love to put together, but well worth it.
Servings 6 portions
Course Main Meals
Cuisine Greek

Ingredients

For the lentil layer:
  • 1 tablespoon oil
  • 1 white onion
  • 2 garlic cloves
  • 1 teaspoon tomato paste
  • 1 400 g tinned lentils green or black
  • 1 400 g tin chopped tomatoes or passata
  • 0.5 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 1 teaspoon cumin
  • 3 bay leaves
  • Salt and pepper to taste
For the vegetable layers:
  • 2 baking potatoes
  • 1 aubergine
  • 2 courgettes
  • 2 tablespoon olive oil
For the bechamel:
  • 60 g butter
  • 60 g plain flour
  • 400 ml milk
  • 0.5 teaspoon nutmeg
  • 2 egg yolks
Additional ingredients:
  • 100 g Pecorino cheese
  • 30 g fresh parsley chopped

Method

To make the vegetables:
  1. Thinly slice the potatoes, aubergine, and courgettes into 1cm rounds (it doesn’t matter too much how thick they are, as long as they’re even), and place on a baking tray, spread evenly without overlapping. You may need more than one baking tray.
  2. Brush the vegetables with the olive oil on both sides and season with salt and pepper.
  3. Bake in the oven at 200C | 395F. for 30 minutes
To make the lentil sauce
  1. Heat the oil in a pan, and then add your diced onion and garlic. Saute for 4-5 minutes, stirring occasionally. 
  2. Tip in the lentils and add the seasonings.
  3. Add the chopped tomatoes and then fill up half of the can with water and add that to the pan too. Add the bay leaves and leave the sauce to simmer for 20 minutes.
To make the bechamel:
  1. Add the butter to a pan and wait for it to melt, then add the flour and stir it into the butter. Cook for 1-2 minutes, until the butter/flour smells slightly nutty and has combined into a doughy consistency.
  2. Slow whisk in the milk, bit by bit, until it’s smooth. Continue to whisk on a low heat until the bechamel is thick and creamy. 
  3. Add the nutmeg and black pepper.
  4. Remove the bechamel from the heat and quickly whisk in the egg yolks (whisk continuously from adding them to avoid the egg scrambling in the bechamel).
To assemble:
  1. Add a layer of pecorino cheese to the bottom of the dish, followed by the sliced potatoes. Add a layer of cheese, salt and pepper, and parsley on top.
  2. Arrange the aubergine on top, followed by the same sprinkle of cheese, seasonings, and parsley.
  3. Repeat with the courgette.
  4. Spoon over the lentil mixture, using your spoon to smooth it evenly over the vegetables. Sprinkle over any remaining parsley (reserve a little to garnish the cooked moussaka).
  5. Pour over the bechamel sauce, again using a spoon to spread it evenly over the lentil mixture. 
  6. Add a final layer of Pecorino cheese over the top of the bechamel, then bake your moussaka for 30 minutes at 200C | 395F until the top is golden brown.
  7. Remove from the oven and leave the moussaka to sit for at least 10 minutes (this helps each layer set and hold its shape better when dishing up). Sprinkle over the remaining parsley to garnish.

Nutrition

Serving1gCalories489kcalCarbohydrates53gProtein20gFat24gSaturated Fat10gPolyunsaturated Fat12gCholesterol106mgSodium408mgFiber11gSugar12g

Notes

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Freeze portions for up to 3 months. Thaw overnight before reheating.
  • Reheating: Warm in the oven at 180°C (350°F) for 15-20 minutes, or microwave in short bursts.

Private Notes

Click here to add your own private notes.

Tried this recipe?

Let us know how it was!