Vegetarian Traditional Greek Moussaka
This Vegetarian Traditional Greek Moussaka is a hearty, flavor-packed take on the classic Mediterranean comfort dish, perfect for anyone seeking a meat-free option without sacrificing authenticity. Layers of roasted eggplant, zucchini, and potatoes are complemented by a savory lentil and tomato filling, seasoned with hints of cinnamon and oregano for an aromatic touch. Topped with a rich, velvety parmesan béchamel sauce and a golden breadcrumb crust, this baked casserole is irresistibly creamy and satisfying. Ready in just over an hour, it’s an ideal dish for family dinners or festive gatherings. Pair it with a crisp green salad and a side of warm pita for an unforgettable vegetarian Greek feast!
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Recipe Information
Ingredients
- 2 large eggplants
- 2 medium zucchini
- 3 medium potatoes
- 6 tablespoons olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 1.5 cups cooked lentils
- 1 15-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 0.25 teaspoons ground cinnamon
- 4 tablespoons all-purpose flour
- 4 tablespoons unsalted butter
- 2 cups milk
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 0.25 teaspoons nutmeg
- 0.5 cups grated parmesan cheese
- 0.25 cups breadcrumbs
Instructions
Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper.
Slice the eggplants, zucchini, and potatoes into 1/4-inch thick rounds. Brush the slices with 4 tablespoons of olive oil, sprinkle with a pinch of salt, and arrange them in a single layer on the baking sheets.
Roast the vegetables for 20 minutes, turning them halfway through, until they are tender and lightly browned. Set aside.
While the vegetables are roasting, heat 2 tablespoons of olive oil in a skillet over medium heat. Finely chop the yellow onion and garlic cloves, then sauté them in the skillet until softened, about 3-4 minutes.
Add the cooked lentils, crushed tomatoes, tomato paste, dried oregano, ground cinnamon, 1 teaspoon of salt, and 1/2 teaspoon of ground black pepper to the skillet. Simmer for 10 minutes, then remove from heat.
To make the béchamel sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in the milk, stirring constantly, until the mixture thickens and starts to simmer. Add nutmeg, 1 teaspoon of salt, and 1/2 teaspoon of pepper, then stir in the grated parmesan cheese. Remove from heat.
Grease a 9x13-inch baking dish. Layer half of the roasted potatoes, eggplant, and zucchini slices on the bottom of the dish. Spread half of the lentil-tomato mixture over the vegetables, followed by the remaining vegetable slices and the rest of the lentil mixture.
Pour the béchamel sauce over the top layer, spreading it evenly with a spatula. Sprinkle breadcrumbs on top.
Bake the moussaka in the preheated oven for 30-35 minutes, or until the top is golden and bubbling. Allow to cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
3239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.3 g | 208% | |
| Saturated Fat | 56.7 g | 284% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 9901 mg | 430% | |
| Total Carbohydrate | 378.7 g | 138% | |
| Dietary Fiber | 79.7 g | 285% | |
| Total Sugars | 113.6 g | ||
| Protein | 101.5 g | 203% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1535 mg | 118% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 9523 mg | 203% | |
*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.
