Vegetarian Traditional Moussaka
Dive into the comforting layers of this Vegetarian Traditional Moussaka, a plant-based twist on the classic Greek casserole. This hearty recipe swaps meat for protein-packed green or brown lentils, simmered with fragrant cinnamon, oregano, and rich crushed tomatoes for a flavorful filling. Tender slices of eggplant and potatoes are carefully layered with a creamy, velvety béchamel sauce infused with nutmeg and Parmesan cheese, creating a decadent, satisfying dish. Perfectly baked until golden and bubbly, this moussaka is ideal for gatherings or cozy family dinners. With its harmonious blend of Mediterranean flavors, wholesome ingredients, and a luscious texture, this recipe delivers all the warmth and nostalgia of the traditional dish while being completely vegetarian.
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Recipe Information
Ingredients
- 3 large eggplants
- 3 large potatoes
- 6 tablespoons olive oil
- 1 large yellow onion
- 3 units garlic cloves
- 1 cup dried green or brown lentils
- 1 cup crushed tomatoes
- 2 cups vegetable broth
- 0.5 teaspoons ground cinnamon
- 1 teaspoon dried oregano
- 4 tablespoons all-purpose flour
- 4 tablespoons unsalted butter
- 3 cups milk
- 0.25 teaspoons nutmeg
- 0.5 cups Parmesan cheese
- to taste salt
- to taste black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds. Sprinkle them with salt and let them sit for 20 minutes to remove excess moisture, then pat them dry with a paper towel.
Peel and slice the potatoes into 1/4-inch thick rounds. Boil them for 10 minutes until slightly tender but not fully cooked. Drain and set aside.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until lightly golden on both sides. Add more oil as needed. Set the fried eggplants aside on a paper towel-lined plate to drain excess oil.
In the same skillet, heat 1 tablespoon of olive oil and sauté the finely chopped onion until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute.
Add the lentils, crushed tomatoes, vegetable broth, cinnamon, oregano, and a pinch of salt and pepper to the skillet. Simmer the mixture over low heat for 25-30 minutes or until the lentils are fully cooked and the mixture has thickened. Stir occasionally.
For the béchamel sauce, melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and fragrant. Slowly whisk in the milk, stirring continuously to prevent lumps. Cook until the sauce thickens, about 5 minutes. Add nutmeg, Parmesan cheese, and a pinch of salt and pepper. Stir to combine and remove from heat.
Lightly grease a 9x13-inch baking dish with olive oil. Assemble the moussaka by layering half of the potatoes on the bottom, followed by half of the eggplant slices, then the entire lentil mixture. Add the remaining potatoes and then the remaining eggplants.
Pour the béchamel sauce evenly over the top layer, spreading it out with a spatula.
Bake in the preheated oven for 35-40 minutes or until the top is golden and bubbling.
Allow the moussaka to cool for 10-15 minutes before serving. Enjoy this comforting vegetarian dish!
Nutrition Facts
Calories |
4042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.2 g | 222% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 4259 mg | 185% | |
| Total Carbohydrate | 517.5 g | 188% | |
| Dietary Fiber | 97.1 g | 347% | |
| Total Sugars | 111.4 g | ||
| Protein | 144.7 g | 289% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 1963 mg | 151% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 12150 mg | 259% | |
*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.
