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BEST Vegetarian Moussaka Recipe

BEST Vegetarian Moussaka Recipe

Discover the BEST Vegetarian Moussaka Recipe with layers of roasted vegetables and a creamy bechamel sauce.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 20 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 12 pieces
Calories 300 kcal

Equipment

  • large saucepan
  • baking sheets
  • 9 x 13 baking dish

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 for roasting

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 cups 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. Pat dry with paper towels.
  • Make the Bechamel. In a large saucepan, heat olive oil over medium-high heat. Stir in flour, salt and pepper. Gradually add warmed milk, whisking continuously. Stir in nutmeg and mix in eggs. Remove from heat and allow to thicken.
  • Make Lentil Sauce. Heat olive oil and sauté onions and garlic. Stir in cooked lentils, crushed tomatoes, broth, and seasonings. Bring to a boil, then simmer.
  • Bake Vegetables. Arrange sliced potatoes, zucchini, and eggplant on baking sheets. Brush with olive oil. Bake for 15 to 20 minutes until tender.
  • Assemble Moussaka in a baking dish. Layer lentil sauce, vegetables, and finish with bechamel sauce.
  • Bake Moussaka for 45 minutes until the top is golden brown. If needed, use the broiler.
  • Let sit for at least 20 minutes before cutting into 12 squares and serving.

Notes

Salting the eggplant is crucial to remove bitterness and improve texture. Letting the moussaka rest is also important for serving.

Nutrition

Serving: 1pieceCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 10gSaturated Fat: 2gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 15mg
Keyword Casserole, comfort food, Healthy, Moussaka, Vegetarian
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