Vegetarian Moussaka

Experience the irresistible flavors of Mediterranean comfort food with this Vegetarian Moussaka—an elegant, meat-free twist on the classic dish. Layers of tender roasted eggplant, golden potatoes, and a rich, spiced lentil filling come together beneath a velvety béchamel sauce, baked to golden perfection. Each bite is infused with warm notes of cinnamon and allspice, delivering a beautifully balanced depth of flavor. Perfect for dinner parties or cozy family meals, this hearty vegetarian casserole is as satisfying as it is wholesome. With its combination of roasted vegetables, protein-packed lentils, and creamy Parmesan topping, this Vegetarian Moussaka will quickly become a go-to favorite for anyone craving a healthier, plant-based take on traditional Greek cuisine.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 2 large eggplants
• 5 tablespoons olive oil
• 3 large potatoes
• 1 onion
• 3 garlic cloves
• 1 14-ounce can canned diced tomatoes
• 2 tablespoons tomato paste
• 0.75 cup dry lentils
• 2 cups vegetable broth
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground allspice
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 4 tablespoons all-purpose flour
• 2.5 cups milk
• 4 tablespoons butter
• 0.25 teaspoon nutmeg
• 2 egg yolks
• 0.5 cup grated Parmesan cheese

Directions

Step 1

Preheat the oven to 400°F (200°C). Slice the eggplants into 1/4-inch rounds, sprinkle them with salt, and let them sit for 20 minutes to draw out the bitterness. Rinse and pat dry with paper towels.

Step 2

Brush both sides of the eggplant slices with olive oil and place them on baking sheets. Roast for 20 minutes, turning halfway through, until golden brown.

Step 3

Meanwhile, peel and slice the potatoes into 1/4-inch rounds. Boil in salted water for about 10 minutes or until just tender. Drain and set aside.

Step 4

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic and sauté until softened, about 5 minutes.

Step 5

Add the diced tomatoes, tomato paste, lentils, vegetable broth, cinnamon, allspice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the skillet. Simmer for 30 minutes or until the lentils are tender and the sauce thickens. Adjust seasoning as needed.

Step 6

For the béchamel sauce, melt butter in a saucepan over medium heat. Stir in the flour and cook for 2 minutes. Gradually whisk in the milk and continuously stir until the sauce thickens. Season with nutmeg, the remaining salt, and pepper.

Step 7

Remove the béchamel sauce from heat, let it cool slightly, and then whisk in the egg yolks and Parmesan cheese.

Step 8

In a greased 9x13-inch baking dish, layer half of the potatoes followed by half of the eggplant slices. Spread the lentil sauce on top, then layer with the remaining potatoes and eggplant.

Step 9

Pour the béchamel sauce evenly over the top, smoothing with a spatula.

Step 10

Bake in the preheated oven for 40 minutes or until the top is golden and bubbling.

Step 11

Allow the moussaka to rest for at least 15 minutes before slicing and serving.

Nutrition Facts

Serving size	(3821.3g)

Amount per serving	% Daily Value*
Calories	3728.8

Total Fat 171.9g	0%
Saturated Fat 60.1g	0%
Polyunsaturated Fat 13.3g
Cholesterol 603.4mg	0%
Sodium 6526.2mg	0%
Total Carbohydrate 447.8g	0%
Dietary Fiber 90.8g	0%
Total Sugars 96.6g
Protein 131.0g	0%

Vitamin D 314.0IU	0%
Calcium 1794.1mg	0%
Iron 29.9mg	0%
Potassium 11472.4mg	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: 40.1%

Protein: 13.6%

Carbs: 46.4%