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BEST Vegetarian Moussaka Recipe

BEST Vegetarian Moussaka Recipe

Discover the BEST Vegetarian Moussaka Recipe featuring layers of roasted vegetables and creamy bechamel, perfect for any occasion.
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Prep Time 45 minutes
Cook Time 45 minutes
Resting Time 20 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Greek
Servings 12 pieces
Calories 300 kcal

Equipment

  • Large Pan
  • 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 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 yellow onion chopped
  • 2 cloves garlic minced
  • 1 ¼ cup 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.
  • Salt Eggplant. Spread eggplant slices on a large pan lined with paper towel and sprinkle with kosher salt. Set aside for 20 to 30 minutes, then pat dry.
  • Make the Bechamel. Heat olive oil in a large saucepan over medium-high heat. Stir in flour, salt and pepper; cook until golden. Gradually add warmed milk, whisking continuously. Cook for 5 to 7 minutes, add nutmeg, and mix in whisked eggs. Remove from heat.
  • Make Lentil Sauce. Heat 1 tablespoon olive oil in a pot, sauté onions and garlic for 3 to 4 minutes. Add lentils, tomatoes, broth, oregano, nutmeg, and cinnamon. Bring to a boil then simmer for 15 to 20 minutes.
  • Bake Vegetables. Arrange potatoes, zucchini, and eggplant on baking sheets, brush with olive oil, and bake for 15 to 20 minutes until tender.
  • Assemble Moussaka. Pour some lentil sauce in a 9 x 13 baking dish, layer vegetables, add remaining lentil sauce, and spread the bechamel on top.
  • Bake. Place the dish in the oven and bake for 45 minutes until the bechamel turns golden brown.
  • Remove from heat and let sit for at least 20 minutes before cutting and serving into 12 squares.

Notes

Do not skip salting the eggplant to improve its texture. Allow the moussaka to rest for about 20 minutes before cutting to maintain the bechamel topping's consistency. You can prepare each component of this recipe in advance.

Nutrition

Serving: 1pieceCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 400mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 600IUVitamin C: 12mgCalcium: 200mgIron: 3mg
Keyword Comfort Food, Greek Recipes, Moussaka, Vegetarian Moussaka, Vegetarian recipes
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