Vegan Musaca

Indulge in the comforting layers of Vegan Musaca, a plant-based twist on the classic Mediterranean casserole. This hearty dish features tender slices of golden-brown eggplant and perfectly parboiled potatoes, layered with a savory green lentil and tomato mixture that's infused with warm notes of cumin and cinnamon. Topped with a luscious, dairy-free cashew béchamel sauce, this recipe delivers rich, velvety textures and bold, aromatic flavors in every bite. Perfect for a nourishing family dinner or meal prep, Vegan Musaca is both crowd-pleasing and nutritionally balanced. Serve it with a sprinkle of fresh parsley and enjoy this vegan delight that’s packed with wholesome ingredients and Mediterranean flair.

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 large eggplant
• 4 medium potato
• 4 tablespoons olive oil
• 1 large onion
• 3 large garlic cloves
• 1 medium carrot
• 1 cup green lentils
• 1 cup canned crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 0.5 teaspoon cinnamon
• 0.25 cup nutritional yeast
• 2 tablespoons soy sauce
• 1 cup cashews
• 0.25 teaspoon nutmeg
• 2 tablespoons lemon juice
• 1.5 cups unsweetened almond milk
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the eggplants into 1/4-inch thick rounds and lightly salt them. Let them sit for about 15 minutes to draw out excess moisture.

Step 3

Thinly slice the potatoes into rounds, about 1/4-inch thick.

Step 4

Rinse the eggplant slices and pat them dry with kitchen paper.

Step 5

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the eggplant slices in batches until golden brown on each side. Add more oil as necessary. Set aside.

Step 6

Boil the potato slices in a large pot with salted water for about 10 minutes until just tender. Drain and set aside.

Step 7

In the same skillet, add the remaining olive oil and sauté the chopped onion, minced garlic, and grated carrot until softened, about 5 minutes.

Step 8

Add the green lentils, crushed tomatoes, vegetable broth, cumin, cinnamon, soy sauce, salt, and black pepper to the skillet. Stir well and bring to a boil.

Step 9

Reduce to a simmer and cook, uncovered, for about 20 minutes until the lentils are tender and the mixture is thickened.

Step 10

To make the cashew bechamel sauce, blend the soaked cashews, nutritional yeast, nutmeg, lemon juice, and almond milk until smooth and creamy.

Step 11

To assemble, layer half of the eggplant slices on the bottom of a 9x13-inch baking dish. Follow with half of the cooked potato slices, then spread half of the lentil mixture over them.

Step 12

Repeat the layers with the remaining eggplant, potato, and lentil mixture.

Step 13

Pour the cashew sauce evenly over the top layer.

Step 14

Bake in the preheated oven for 25 to 30 minutes, until golden brown on top.

Step 15

Let the musaca cool for about 10 minutes, then sprinkle with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(3629.3g)

Amount per serving	% Daily Value*
Calories	3057.1

Total Fat 155.6g	0%
Saturated Fat 29.5g	0%
Polyunsaturated Fat 26.6g
Cholesterol 18mg	0%
Sodium 7758.3mg	0%
Total Carbohydrate 365.6g	0%
Dietary Fiber 84.7g	0%
Total Sugars 95.3g
Protein 85.9g	0%

Vitamin D 131.8IU	0%
Calcium 1170.6mg	0%
Iron 29.6mg	0%
Potassium 9378.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.7%

Protein: 10.7%

Carbs: 45.6%