Description
This Greek vegetarian moussaka is a hearty and comforting casserole featuring layers of roasted eggplant and potatoes, a rich and flavorful lentil-tomato sauce, topped with a creamy béchamel sauce. This meat-free version captures the traditional taste and texture of classic moussaka, making it a perfect Mediterranean-inspired main dish for vegetarians and anyone who enjoys wholesome, layered casseroles.
Ingredients
Vegetable Layers
- 2 large eggplants, sliced into ½-inch rounds
- 2 medium potatoes, peeled and sliced into ¼-inch rounds
- Olive oil, for brushing
- Salt and black pepper, to taste
Lentil Tomato Sauce
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cooked brown or green lentils (or 1 can, drained)
- 1 can (14.5 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Salt and black pepper, to taste
Béchamel Sauce
- 4 tbsp butter
- ¼ cup all-purpose flour
- 2½ cups milk, warmed
- ¼ tsp ground nutmeg
- Salt and white or black pepper, to taste
- ½ cup grated Parmesan or kefalotyri cheese
- 1 large egg, beaten
Instructions
- Preheat and prepare vegetables: Preheat the oven to 400°F (200°C). Arrange the eggplant and potato slices on baking sheets, brush them lightly with olive oil, and season with salt and pepper.
- Roast vegetables: Roast the eggplant and potatoes for 20–25 minutes, flipping halfway through, until they are tender and lightly golden. Set aside to cool slightly.
- Lower oven temperature: Reduce the oven temperature to 350°F (175°C) to prepare for baking the assembled dish later.
- Prepare lentil tomato sauce: In a skillet over medium heat, heat 2 tablespoons of olive oil. Sauté the finely chopped onion until soft and translucent, about 5 minutes. Add minced garlic and cook for about 30 seconds until fragrant. Stir in cooked lentils, crushed tomatoes, tomato paste, oregano, cinnamon, nutmeg, salt, and black pepper. Simmer the mixture for 10–15 minutes until it thickens into a rich sauce.
- Make béchamel sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the warmed milk, ensuring the sauce stays smooth. Cook until the béchamel thickens enough to coat the back of a spoon. Remove from heat, season with nutmeg, salt, and pepper. Stir in grated Parmesan or kefalotyri cheese, then whisk in the beaten egg to enrich the sauce.
- Assemble the moussaka: Grease a 9×13-inch baking dish. Layer the bottom with potato slices, followed by a layer of eggplant slices, then spread the lentil tomato sauce evenly on top. Repeat the layering if space allows.
- Add béchamel topping: Spread the béchamel sauce evenly over the top layer of lentil sauce, creating a smooth, complete cover for the casserole.
- Bake: Bake the assembled casserole in the oven at 350°F (175°C) for 40–45 minutes, or until the top is golden brown and set.
- Rest and serve: Let the moussaka rest for 20 minutes after baking to allow it to firm up, making clean slices easier for serving.
Notes
- Resting the moussaka after baking is key to achieving clean, neat slices for serving.
- Zucchini can be added or substituted for the eggplant if desired for variation.
- For a vegan version, substitute plant-based butter and milk, and omit the egg and cheese; thicken the béchamel sauce slightly more to compensate.
- Leftovers often taste even better the next day as flavors continue to meld.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish, Casserole
- Method: Baking
- Cuisine: Greek, Mediterranean
