Vegetarian Traditional Greek Moussaka

Dive into the rich flavors of the Mediterranean with this hearty and wholesome Vegetarian Traditional Greek Moussaka! This plant-based twist on the classic Greek comfort food layers tender roasted eggplant, zucchini, and potatoes with a robust lentil-tomato filling spiced with hints of cinnamon and oregano. Topped with a creamy, homemade béchamel sauce infused with parmesan and nutmeg, then finished with a golden breadcrumb crust, this vegetarian moussaka is a feast for the senses. Perfect for a family dinner or a special occasion, it's satisfying, flavor-packed, and celebrates the timeless traditions of Greek cuisine. With its elegant presentation and nourishing ingredients, this dish is sure to become a cozy go-to in your meal rotation!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:75 mins

Total Time:105 mins

Servings: 6

Ingredients

• 2 large eggplants
• 2 medium zucchini
• 3 medium potatoes
• 6 tablespoons olive oil
• 1 medium yellow onion
• 3 garlic cloves
• 1.5 cups cooked lentils
• 1 15-ounce can crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 0.25 teaspoons ground cinnamon
• 4 tablespoons all-purpose flour
• 4 tablespoons unsalted butter
• 2 cups milk
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 0.25 teaspoons nutmeg
• 0.5 cups grated parmesan cheese
• 0.25 cups breadcrumbs

Directions

Step 1

Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.

Step 2

Slice the eggplants, zucchini, and potatoes into 1/4-inch thick rounds. Brush the slices with 4 tablespoons of olive oil, sprinkle with a pinch of salt, and arrange them in a single layer on the baking sheets.

Step 3

Roast the vegetables for 20 minutes, turning them halfway through, until they are tender and lightly browned. Set aside.

Step 4

While the vegetables are roasting, heat 2 tablespoons of olive oil in a skillet over medium heat. Finely chop the yellow onion and garlic cloves, then sauté them in the skillet until softened, about 3-4 minutes.

Step 5

Add the cooked lentils, crushed tomatoes, tomato paste, dried oregano, ground cinnamon, 1 teaspoon of salt, and 1/2 teaspoon of ground black pepper to the skillet. Simmer for 10 minutes, then remove from heat.

Step 6

To make the béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in the milk, stirring constantly, until the mixture thickens and starts to simmer. Add nutmeg, 1 teaspoon of salt, and 1/2 teaspoon of pepper, then stir in the grated parmesan cheese. Remove from heat.

Step 7

Grease a 9x13-inch baking dish. Layer half of the roasted potatoes, eggplant, and zucchini slices on the bottom of the dish. Spread half of the lentil-tomato mixture over the vegetables, followed by the remaining vegetable slices and the rest of the lentil mixture.

Step 8

Pour the béchamel sauce over the top layer, spreading it evenly with a spatula. Sprinkle breadcrumbs on top.

Step 9

Bake the moussaka in the preheated oven for 30-35 minutes, or until the top is golden and bubbling. Allow to cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(3522.5g)

Amount per serving	% Daily Value*
Calories	3238.9

Total Fat 162.3g	0%
Saturated Fat 56.7g	0%
Polyunsaturated Fat 8.6g
Cholesterol 207.9mg	0%
Sodium 9901.3mg	0%
Total Carbohydrate 378.7g	0%
Dietary Fiber 79.7g	0%
Total Sugars 113.6g
Protein 101.5g	0%

Vitamin D 214.7IU	0%
Calcium 1535.3mg	0%
Iron 28.3mg	0%
Potassium 9522.8mg	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: 43.2%

Protein: 12.0%

Carbs: 44.8%