Description
This Vegetarian Moussaka features layers of roasted potatoes, eggplant, and zucchini topped with a hearty lentil tomato sauce and creamy béchamel. Baked until golden and bubbling, it’s a comforting and flavorful Greek-inspired casserole perfect for a wholesome family meal.
Ingredients
Scale
For the Vegetable Layers:
- Potatoes, sliced into 1cm rounds (about 3 medium potatoes)
- 1 large eggplant, sliced into 1cm rounds
- 2 medium zucchinis, sliced into 1cm rounds
- Olive oil, for brushing
- Salt and pepper, to taste
For the Lentil Sauce:
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp tomato paste
- 1 can (400g) lentils (green or black), drained and rinsed if needed
- 1 can (400g) chopped tomatoes or passata
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 tsp cumin
- Salt and pepper, to taste
- 1 bay leaf
- Splash of water (about 2 tbsp)
For the Béchamel:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups (480ml) milk
- ¼ tsp nutmeg
- Black pepper, to taste
- 2 egg yolks
Other:
- ½ cup Pecorino cheese or Parmesan, grated
- Fresh parsley, chopped, about 2 tbsp
Instructions
- Roast the Vegetables: Preheat your oven to 400°F (200°C). Slice potatoes, eggplant, and zucchini into 1cm rounds. Arrange them evenly on a baking tray, brush both sides generously with olive oil, and season with salt and pepper. Roast for 30 minutes, flipping halfway through to ensure even cooking and browning.
- Prepare the Lentil Sauce: Heat 1 tablespoon of olive oil in a pan over medium heat. Sauté the diced onion and minced garlic until soft and fragrant, about 5 minutes. Stir in the tomato paste, then add the lentils, chopped tomatoes, cinnamon, nutmeg, cumin, salt, pepper, bay leaf, and a splash of water. Reduce heat and simmer uncovered for 20 minutes, stirring occasionally, allowing the sauce to thicken and the flavors to meld.
- Make the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour to form a smooth roux and cook for about 1-2 minutes without browning. Gradually add milk while continuously whisking to prevent lumps. Cook the sauce until it thickens and coats the back of a spoon, about 5-7 minutes. Season with nutmeg and black pepper. Remove from heat and quickly whisk in the egg yolks to enrich and thicken the sauce further.
- Assemble the Moussaka: Grease a baking dish with butter or oil. Begin layering with roasted potatoes, followed by eggplant, and then zucchini. Between the layers, sprinkle grated Pecorino cheese and chopped fresh parsley evenly to add flavor and moisture. Pour the prepared lentil sauce over the layered vegetables, spreading it evenly. Finally, pour the béchamel sauce over the top layer, smoothing it out with a spatula, and sprinkle additional cheese on top.
- Bake: Reduce oven temperature to 350°F (180°C). Place the assembled moussaka in the oven and bake for 30 minutes, or until the top is golden and bubbling with a slightly crisp crust.
- Rest and Serve: Remove the moussaka from the oven and let it rest for at least 10 minutes. This resting period helps the layers to set, making it easier to cut neat slices. Garnish with extra parsley if desired before serving.
Notes
- For best results, salt the sliced eggplant, let it sit for 15 minutes, then rinse and pat dry to remove any bitterness.
- You can use canned lentils to save time; rinse them to reduce sodium and prevent sogginess.
- Vegetables can be roasted in batches if your oven tray is small to ensure even cooking.
- Use full-fat milk for a richer béchamel or substitute with plant-based milk for a vegan version (omit eggs accordingly).
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven for best texture.
