Meatless Greek Moussaka (Vegetarian)
Description:
This vegetarian Greek moussaka is a comfort food classic without the meat. It features layers of roasted eggplant and potatoes, topped with a rich tomato-lentil sauce, and crowned with creamy béchamel. It’s satisfying, nutritious, and perfect for make-ahead meals or family dinners.
Time Required:
Prep time: 30 minutes
Cook time: 1 hour
Total time: 1 hour 30 minutes
Servings: 6
Ingredients:
For the Base:
2 large eggplants (sliced 1 cm thick)
2 large potatoes (peeled & sliced 1 cm thick)
Olive oil, for brushing
Salt & pepper, to taste
For the Lentil Tomato Sauce:
2 tbsp olive oil
1 medium onion, finely choppe
2 cloves garlic, minced
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp dried oregano
1 tsp tomato paste
1 can (400g) crushed tomatoes
1 cup cooked green or brown lentils
Salt & pepper, to taste
1/2 tsp sugar (optional)
For the Béchamel:
2 tbsp butter or olive oil
2 tbsp flour
2 cups milk (or use unsweetened plant milk for vegan)
Salt & white pepper to taste
Pinch of nutmeg
1/4 cup grated cheese (like kefalotyri, parmesan, or vegan cheese) – optional
1 egg, whisked (optional, adds richness)
Instructions:
Step 1: Prepare Vegetables
Preheat oven to 200°C (390°F).
Place sliced eggplants and potatoes on baking trays.
Brush lightly with olive oil, season with salt and pepper.
Roast for 25-30 minutes until golden and tender. Set aside.
Step 2: Make the Lentil Sauce
Heat 2 tbsp olive oil in a pan. Add onion and sauté until translucent.
Stir in garlic, cinnamon, nutmeg, and oregano. Cook for 1 min.
Add tomato paste, stir, then add crushed tomatoes, lentils, salt, pepper, and sugar.
Simmer uncovered for 15 minutes until thickened. Set aside.
Step 3: Prepare Béchamel Sauce
In a saucepan, melt butter/heat oil over medium heat. Whisk in flour to form a roux.
Slowly add milk while whisking continuously to avoid lumps.
Simmer until thick (5–7 mins), then season with salt, white pepper, and nutmeg
Add cheese (optional), then remove from heat. Let it cool a little before whisking in the egg (if using).
Step 4: Assemble the Moussaka
Grease a baking dish. Layer potatoes first, then eggplant.
Spread the lentil tomato sauce evenly.
Top with béchamel sauce and smooth out the surface.
Step 5: Bake
Reduce oven temperature to 180°C (356°F).
Bake for 35–40 minutes until the top is golden.
Let it rest for at least 20 minutes before slicing. It firms up as it cools. Serving Suggestion:
Serve with a Greek salad or steamed greens.
Delicious warm or room temperature. Nutritional Info (per serving, approx):
Nutrient Amount
Calories ~380 kcal
Carbohydrates ~40 g
Protein ~14 g
Fat ~18 g
Fiber ~9 g
Saturated Fat ~5 g
Sodium ~380 mg
Cholesterol ~45 mg (without egg, ~0 mg)
Vegan version is lower in cholesterol and saturated fat.
Q&A:
Q: Can I make this ahead?
A: Yes! Assemble and refrigerate up to 2 days in advance. Bake just before serving or reheat fully.
Q: Is it freezer-friendly?
A: Absolutely. Cool completely, slice, and freeze portions for up to 2 months. Reheat in oven or microwave.
Q: Can I replace lentils with something else?
A: Yes, try chickpeas, textured vegetable protein (TVP), or mushrooms for different textures.
Q: How can I make it vegan?
A: Use olive oil instead of butter, plant milk, vegan cheese, and skip the egg in the béchamel.
Q: Can I skip potatoes?
A: Yes, double the eggplant o
r use zucchini instead.