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BEST Vegetarian Moussaka Recipe

BEST Vegetarian Moussaka Recipe

Try the BEST Vegetarian Moussaka Recipe, featuring layers of roasted eggplant, potatoes, zucchini, and a creamy bechamel sauce.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 20 minutes
Total Time 1 hour 30 minutes
Course main
Cuisine Mediterranean
Servings 12 pieces
Calories 320 kcal

Equipment

  • Large pan
  • Cooking pot
  • large saucepan
  • Baking dish
  • oven

Ingredients
  

Vegetables

  • 2 medium eggplants partially peeled and sliced length-wise
  • Salt
  • 3 Russet potatoes peeled and sliced lengthwise (½-inch in thickness)
  • 2 large zucchini sliced length-wise (½-inch in thickness)
  • Extra virgin olive oil used Private Reserve Greek extra virgin olive oil

Bechamel

  • ⅓ cup Private Reserve Greek extra virgin olive oil
  • 2 tablespoon Private Reserve Greek extra virgin olive oil
  • ⅔ cup all-purpose flour
  • ½ teaspoon salt more if you like
  • ¼ teaspoon ground nutmeg
  • 4 cups 2% milk warmed
  • 2 large eggs

Lentil Sauce

  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 1 ¼ cups COOKED black lentils from ½ cup uncooked black lentils
  • 1 14-oz can crushed tomatoes
  • ½ cup broth or water
  • 1 teaspoon dry oregano
  • ½ teaspoon nutmeg
  • Pinch cinnamon

Instructions
 

Preparation

  • Heat oven to 400 degrees F.
  • While oven is heating, spread eggplant slices on a large pan lined with paper towel and sprinkle with kosher salt set aside for 20 to 30 minutes. Pat dry with paper towels
  • While the eggplant is sitting, work on the bechamel sauce. In a large saucepan, heat olive oil over medium-high heat until shimmering but not smoking. Stir in flour, salt and pepper. Cook until golden. Gradually add the warmed milk, whisking continuously. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes. Add nutmeg. Whisk a small amount of hot bechamel mixture with the 2 eggs. Then return all to the pan with remaining bechamel mixture. Continue to stir or whisk bringing to a gentle boil for 2 more minutes. Taste and adjust salt and pepper. Remove from heat and allow to cool and thicken a little more.
  • In a cooking pot or large non-stick pan, heat 1 tablespoon extra virgin olive oil over medium heat. Sautee onions and garlic for 3 to 4 minutes till fragrant, tossing regularly. Stir in COOKED black lentils, crushed tomatoes and broth or water. Season with kosher salt, oregano, nutmeg and a small pinch of ground cinnamon. Bring to a boil, lower heat and cover only part-way. Simmer for about 15 to 20 minutes.
  • While lentil sauce is simmering, bake the vegetables. Arrange potatoes, zucchini and eggplant slices on lightly oiled baking sheets. Brush with extra virgin olive oil. Bake for 15 to 20 minutes just until tender.

Assembly and Baking

  • Assemble Vegetarian Moussaka in a 9 x 13 baking dish. First, pour a bit of the lentil sauce on the bottom of the baking dish and spread. Layer the vegetables on top. Add the remainder of the lentil sauce. Finally, spread the bechamel sauce on top, smoothing it out well with the back of a spoon.
  • Place moussaka casserole on the middle rack of your heated oven. Bake for 45 minutes or until top bechamel layer turns golden brown. If needed, place under broiler till top turns a nice golden brown.
  • Remove from heat and let sit for at least 20 minutes before cutting and serving. Cut into 12 squares. Enjoy!

Notes

Do not skip salting the eggplant to help season it while sweating out any bitterness. Allow moussaka to rest for about 20 minutes before cutting to make serving easier.

Nutrition

Serving: 1pieceCalories: 320kcalCarbohydrates: 35gProtein: 10gFat: 15gSaturated Fat: 2.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 600mgPotassium: 500mgFiber: 7gSugar: 5gVitamin A: 600IUVitamin C: 15mgCalcium: 250mgIron: 3mg
Keyword comfort food, Greek cuisine, Healthy Recipes, moussaka recipe, Vegetable Casserole, vegetarian moussaka
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