This vegetarian moussaka is made with lentils and seasonal vegetables. It’s an easy, delicious, and warming meal for a cold winter’s day.
I recently learned that people who mostly eat vegetarian, while occasionally eating meat are called flexitarians. Most flexitarians are meat-lovers who decide to eat more vegetarian dishes, either for their health or to reduce their environmental impact.
We’re vegetarians who decided to add a bit of meat to our diet after our preschooler made a whole art project out of magazine clippings featuring pictures of meat. Known in our family as the meat-collage moment, we took it as an indication that Max probably needed a bit of animal protein in his diet. Regardless, we are still mostly vegetarian.
Vegetarian Moussaka
This vegetarian moussaka is made with lentils and seasonal vegetables. It’s an easy, delicious, and warming meal for a cold winter’s day.
Ingredients
Filling
- 2 cups dried brown or green lentils
- 1 medium eggplant or 2 large potatoes
- 3 Tbsp olive oil, divided
- 1 cup of onions, finely diced
- 6 cups of chopped vegetables (mushrooms, carrots, peppers)
- 1 large can of crushed tomatoes (28 oz)
- 4 cloves of garlic, diced
- 2 Tbsp dried parsley
- 2 tsp dried oregano
- 1/2 tsp cinnamon
- 2 bay leaves
- 1 3/4 tsp salt, to taste
- 1/4 tsp freshly ground black pepper
BÉCHAMEL SAUCE
- 4 cups of milk
- 4 eggs
- 1/4 cup butter
- 1/2 cup of flour (AP or GF)
- 1/2 tsp salt
For Assembly
- 1/2 cup grated Parmesan cheese
Instructions
Filling
- Preheat the oven to 400 F (200 C).
- Cook the dried lentils in 4 cups of water until they are soft but not mushy. It will take about 15 minutes for them to cook. Drain the excess water and set the lentils aside.
- Meanwhile, slice the eggplant or potatoes. Brush with olive oil and place on a baking sheet. Roast them in the preheating oven while you prepare the rest of the ingredients.
- Heat the remaining olive oil in a saucepan. Saute the onions until soft. Add in the chopped vegetables and garlic. Continue to cook until the vegetables are soft.
- Add in the cooked lentils, crushed tomatoes, spices, and seasonings. Continue to simmer for around 15 minutes while you prepare the bechamel sauce.
BÉCHAMEL SAUCE
- Whisk together the eggs and milk, then set aside.
- Melt the butter in a small saucepan on medium heat. Add the flour and whisk it into the butter until it forms a smooth paste. Slowly add the milk mixture and the salt, whisking continuously. Continue to whisk as it cooks and thickens. It takes around 15 minutes to thicken.
Assembly
- This vegetarian moussaka recipe is designed for a 9 x 13-inch pan or two smaller 8-inch square pans.
- Layer the roasted eggplant (or potato) slices in the bottom of the pan. Pour the lentil and vegetable filling. Top the lentils with the grated Parmesan cheese.
- Pour over the Béchamel sauce. The moussaka can be refrigerated or frozen at this point. See notes for freezing instructions.
- Bake at 400 F (180 C) for 30-45 min. The Béchamel should be nicely browned.
Notes
- This simple vegetarian moussaka is easy and delicious. It does take a bit of time to prepare so we typically make a triple batch, freezing extra portions for quick weeknight meals.
- If you’re freezing extra servings of moussaka, I recommend pulling it out of the freezer the day before to defrost. Then follow baking instructions as described in the recipe.
This turned out great!
Thanks! Always nice to know that the recipe worked for others!
Also excellent cooked from frozen! Served with simple sautéed spinach!
Yum! Thanks for sharing!