Vegetarian Moussaka

recipe for vegetarian moussaka
Vegetarian moussaka is a healthy and meat-free take on a traditional main course dish

Traditionally, moussaka is a Greek casserole made with eggplant, lamb or beef and diced tomatoes, among other things. It’s a layered dish, something like a mix between shepherd’s pie and lasagne. It’s topped with a layer of cream sauce and cheese.

Here is a tasty vegetarian version that still keeps the hearty taste and texture of the original style of moussaka, but is made with lentils, zucchini, and potatoes instead of the meat. Non-vegetarians will love the taste, and won’t even miss the meat. I love this meal and I’ve never even tried the traditional style with meat.

This recipe will make enough for about 8 people.

  • 1 eggplant, sliced
  • 1 zucchini, sliced
  • 2 potatoes, sliced
  • 1 onion, sliced
  • 1 garlic clove, minced
  • 1 tbs vinegar
  • 1 14 oz can of chopped tomatoes
  • ½ 14 oz can of lentils, drained (save the juice)
  • 1 tsp oregano
  • 1 cup feta, crumbled
  • 2 tbs butter
  • 2 tbs flour*
  • 1 ¼ cup milk
  • 1/8 tsp nutmeg
  • 1 egg, lightly beaten
  • ¼ cup parmesan cheese, grated

Sprinkle the slices of eggplant with salt, and let site for at least half an our to draw out the bitterness. Rinse off the salt.

Preheat your oven to 375C.

In a large pan, brown the eggplant and zucchini. Remove from the pan, then do the same thing with the potato slices. Also remove from pan.

Saute garlic and onions until browned. Add vinegar, tomatoes, lentils, half of the canned lentil juice, and oregano. Cover and simmer on medium to low, for about 15 minutes.

In a casserole dish (9×13 inches), place a layer the cooked eggplant, zucchini, potatoes, onions and feta cheese. Pour some the tomato and lentil mixture over all the sliced vegetables. Add another layer of vegetables, then sauce. Make sure the top layer is vegetables.

Bake for about 25 minutes.

While it is baking, make the topping. Mix together butter, flour and milk. Bring to just boiling, while whisking. When it is thick and smooth, add nutmeg. Remove from heat and let the mixture cool for about 5 minutes. Mix in the beaten egg.

Remove the vegetable portion from the oven and pour on the sauce. Top with Parmesan cheese and continue to bake for another 30 minutes.

*If you made this with a rice flour instead of standard wheat flour, then you would have a nice gluten-free dish as well.

Print-friendly page