Easy 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.

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 Recipe

This simple vegetarian moussaka recipe 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.

Filling

• 2 cups brown or green lentils
• 1 cup of onions, finely diced
• 2 tbsp olive oil
• 6 cups of roughly chopped vegetables (mushrooms, carrots, peppers, eggplant)
• 1 large can of crushed tomatoes (28 oz)
• 4 cloves of garlic, diced
• 2 tsp dried oregano
• 2 tbsp dried parsley
• 1/2 tsp cinnamon
• 2 bay leaves
• 1/4 tsp freshly ground black pepper
• 1 3/4 tsp salt, to taste

1. 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.
2. Saute the onions in olive oil. Add in the chopped vegetables and garlic. Continue to cook until the vegetables are soft.
3. Add in the cooked lentils, crushed tomatoes, spices and seasonings. Continue to simmer for around 15 minutes while you prepare the topping.

Béchamel Sauce

• 6 eggs
• 4 cups of milk
• 1/4 cup butter
• 1/2 cup of flour
• 1/2 tsp salt

1. Whisk together the eggs and milk, then set aside.
2. 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.

Assembly

• 1 batch of filling and Béchamel sauce
• 1/2 cup grated Parmesan cheese

1. This vegetarian moussaka recipe is designed for a 9 x 13 inch or two smaller 9-inch square pans.
2. Pour the lentil and vegetable filling into the bottom of the baking dish. Top with the grated Parmesan cheese.
3. Pour over the Béchamel sauce. The moussaka can be refrigerated or frozen at this point.
4. Bake at 400 F (180 C) for 30-45 min. The Béchamel should be nicely browned.