Vegetarian Traditional Moussaka

Indulge in the hearty flavors of this Vegetarian Traditional Moussaka, a plant-based twist on the beloved Greek classic. Layers of tender eggplant and golden potatoes are paired with a spiced lentil filling, infused with the warm notes of cinnamon and oregano, creating a rich and satisfying taste experience. The dish is crowned with a velvety, homemade béchamel sauce, perfectly golden and bubbly after baking. This comforting casserole is a vegetarian delight, combining Mediterranean-inspired ingredients with timeless cooking techniques. Perfect for family dinners or entertaining, it’s a show-stopping meal packed with flavor and wholesome ingredients. Let this recipe redefine your comfort food cravings!

Nutriscore Rating: 77/100

Prep Time:45 mins

Cook Time:60 mins

Total Time:105 mins

Servings: 6

Ingredients

• 3 large eggplants
• 3 large potatoes
• 6 tablespoons olive oil
• 1 large yellow onion
• 3 units garlic cloves
• 1 cup dried green or brown lentils
• 1 cup crushed tomatoes
• 2 cups vegetable broth
• 0.5 teaspoons ground cinnamon
• 1 teaspoon dried oregano
• 4 tablespoons all-purpose flour
• 4 tablespoons unsalted butter
• 3 cups milk
• 0.25 teaspoons nutmeg
• 0.5 cups Parmesan cheese
• 0 to taste salt
• 0 to taste black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the eggplants into 1/4-inch thick rounds. Sprinkle them with salt and let them sit for 20 minutes to remove excess moisture, then pat them dry with a paper towel.

Step 3

Peel and slice the potatoes into 1/4-inch thick rounds. Boil them for 10 minutes until slightly tender but not fully cooked. Drain and set aside.

Step 4

Heat 3 tablespoons of olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until lightly golden on both sides. Add more oil as needed. Set the fried eggplants aside on a paper towel-lined plate to drain excess oil.

Step 5

In the same skillet, heat 1 tablespoon of olive oil and sauté the finely chopped onion until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute.

Step 6

Add the lentils, crushed tomatoes, vegetable broth, cinnamon, oregano, and a pinch of salt and pepper to the skillet. Simmer the mixture over low heat for 25-30 minutes or until the lentils are fully cooked and the mixture has thickened. Stir occasionally.

Step 7

For the béchamel sauce, melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and fragrant. Slowly whisk in the milk, stirring continuously to prevent lumps. Cook until the sauce thickens, about 5 minutes. Add nutmeg, Parmesan cheese, and a pinch of salt and pepper. Stir to combine and remove from heat.

Step 8

Lightly grease a 9x13-inch baking dish with olive oil. Assemble the moussaka by layering half of the potatoes on the bottom, followed by half of the eggplant slices, then the entire lentil mixture. Add the remaining potatoes and then the remaining eggplants.

Step 9

Pour the béchamel sauce evenly over the top layer, spreading it out with a spatula.

Step 10

Bake in the preheated oven for 35-40 minutes or until the top is golden and bubbling.

Step 11

Allow the moussaka to cool for 10-15 minutes before serving. Enjoy this comforting vegetarian dish!

Nutrition Facts

Serving size	(4303.9g)

Amount per serving	% Daily Value*
Calories	4041.7

Total Fat 173.2g	0%
Saturated Fat 61.4g	0%
Polyunsaturated Fat 9.9g
Cholesterol 234.3mg	0%
Sodium 4259.4mg	0%
Total Carbohydrate 517.5g	0%
Dietary Fiber 97.1g	0%
Total Sugars 111.4g
Protein 144.7g	0%

Vitamin D 322.1IU	0%
Calcium 1963.3mg	0%
Iron 33.7mg	0%
Potassium 12149.6mg	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: 37.0%

Protein: 13.8%

Carbs: 49.2%