Description
A hearty and comforting Vegetarian Moussaka featuring layers of roasted potatoes, eggplant, and zucchini, topped with a flavorful lentil tomato sauce and creamy béchamel, finished with a golden cheese crust. Perfect for a satisfying meatless meal packed with Mediterranean flavors.
Ingredients
Scale
For the Vegetable Layers:
- Potatoes, sliced into 1cm rounds (about 3 medium potatoes)
- 1 medium eggplant, sliced into 1cm rounds
- 1 medium zucchini, sliced into 1cm rounds
- 2-3 tbsp olive oil
- Salt and pepper, to taste
For the Lentil Sauce:
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp tomato paste
- 1 can (400g) lentils (green or black), drained and rinsed
- 1 can (400g) chopped tomatoes or passata
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 tsp ground cumin
- Salt and pepper, to taste
- 1 bay leaf
- Splash of water (about 2-3 tbsp)
For the Béchamel Sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 ½ cups (600 ml) milk
- ¼ tsp ground nutmeg
- Black pepper, to taste
- 2 egg yolks
Other:
- ½ cup grated Pecorino cheese or Parmesan cheese (plus extra for topping)
- Fresh parsley, chopped (about 2 tbsp)
Instructions
- Roast the Vegetables: Preheat the oven to 400°F (200°C). Slice the potatoes, eggplant, and zucchini into 1cm rounds. Arrange the slices evenly on a baking tray, brush them generously with olive oil, and season with salt and pepper. Roast in the oven for 30 minutes, flipping the slices halfway through to ensure even cooking and browning.
- Prepare the Lentil Sauce: While the vegetables roast, heat 1 tablespoon of olive oil in a pan over medium heat. Add the diced onion and minced garlic, sautéing until softened and translucent, about 5 minutes. Stir in the tomato paste, ground cinnamon, nutmeg, and cumin, cooking for another minute to release the aromas.
- Simmer the Lentils: Add the drained lentils, chopped tomatoes or passata, bay leaf, and a splash of water to the pan. Season with salt and pepper. Reduce heat to low and let the mixture simmer gently for 20 minutes, stirring occasionally to prevent sticking, until the sauce thickens and flavors meld.
- Make the Béchamel Sauce: In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour to form a roux and cook for 1-2 minutes without browning. Gradually pour in the milk while whisking continuously to avoid lumps. Continue cooking and stirring until the sauce thickens to a creamy consistency. Season with ground nutmeg and black pepper. Remove from heat and quickly whisk in the egg yolks to enrich the sauce.
- Assemble the Moussaka: Preheat the oven to 350°F (180°C). Grease a baking dish with a little olive oil. Begin layering the roasted vegetables in the dish, starting with a layer of potatoes, followed by eggplant and zucchini slices. Sprinkle each vegetable layer with grated cheese and chopped fresh parsley for added flavor and texture.
- Add Lentil Sauce and Béchamel: Spoon the lentil tomato sauce evenly over the layered vegetables. Then, pour the béchamel sauce on top, spreading it smoothly and evenly with a spatula. Sprinkle an additional layer of cheese on the very top to create a golden crust.
- Bake the Moussaka: Place the assembled moussaka in the preheated oven and bake for 30 minutes, or until the top is golden brown and bubbling at the edges, signaling the dish is cooked through and ready.
- Rest and Serve: Remove the moussaka from the oven and let it rest for 10 minutes before slicing. This resting time allows the layers to set and hold together, making serving easier and cleaner. Garnish with extra parsley if desired and enjoy your delicious vegetarian moussaka.
Notes
- If you prefer a richer béchamel, use whole milk or add a little cream.
- You can substitute lentils with cooked mushrooms for a different texture.
- This dish can be prepared a day ahead; refrigerate and reheat before serving.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend in the béchamel.
- Adjust spices in the lentil sauce to your taste, adding more cinnamon or cumin if desired.
