Vegetarian Moussaka Recipe

Prepare and slice

Preheat the oven to 220°C (425°F). Slice the eggplants and zucchinis into 0.5 cm (1/4 inch) thick rounds. Peel the potatoes (optional) and slice into 0.5 cm rounds. Lay slices on baking sheets lined with parchment.

Brush both sides of the eggplant, zucchini and potato slices with 4 tbs olive oil and sprinkle evenly with 2 tsp salt and 1 tsp black pepper. Arrange in a single layer (use two sheets if needed).

Roast for 18–25 minutes, turning once halfway, until vegetables are softened and lightly golden. Remove and set aside to cool slightly. Reduce oven temperature to 190°C (375°F) for baking the assembled moussaka later.

Heat 2 tbs olive oil in a medium saucepan over medium heat. Add the finely chopped onion and cook 5–6 minutes until translucent.

Add the minced garlic, diced carrot and red bell pepper and sauté 4–5 minutes until softened.

Stir in the rinsed lentils and cook 1–2 minutes to toast lightly. Add the canned crushed tomatoes, 1 tbs tomato paste and 250 ml vegetable stock, stirring to combine.

Add 1 tsp dried oregano, 0.25 tsp ground cinnamon, 1 bay leaf, and 1 tsp salt. Bring to a gentle simmer, then reduce heat to low, cover partially and simmer 20–25 minutes until lentils are tender and sauce has thickened. If it becomes too thick, add a splash of water or stock.

Remove the bay leaf, taste and adjust seasoning with additional salt and black pepper to taste. Keep warm.

In a medium saucepan, melt 3 tbs unsalted butter over medium heat. Whisk in 3 tbs flour and cook 1–2 minutes, whisking constantly, to form a blonde roux (do not let it brown).

Gradually add 600 ml milk in a slow, steady stream while whisking to avoid lumps. Continue to cook and whisk until the sauce thickens to a creamy coating consistency, about 6–8 minutes.

Remove from heat and stir in 0.25 tsp ground nutmeg, 0.5 tsp salt and 0.25 tsp black pepper. If using the optional beaten egg for a richer top, temper the egg by whisking a few tablespoons of the hot béchamel into the beaten egg, then whisk the egg mixture back into the béchamel.

Set aside, stirring occasionally to keep a skin from forming; if needed, place plastic wrap directly on the surface.

Preheat the oven to 190°C (375°F) if not already. Lightly oil a 23 x 33 cm (9 x 13 in) baking dish.

Spread about one-third of the tomato-lentil sauce in the bottom of the dish to prevent sticking and to flavor the base.

Arrange a single layer of roasted potato slices over the sauce (trim to fit as needed). Spoon about one-third of the sauce over the potatoes to moisten slightly.

Layer half of the eggplant slices over the potatoes, followed by half of the zucchini slices. Spoon another third of the sauce evenly over the vegetables.

Repeat with the remaining eggplant and zucchini to form a second vegetable layer. Spread remaining tomato-lentil sauce evenly on top of the final vegetable layer.

Pour the béchamel sauce over the assembled layers, spreading with a spatula to cover completely and filling gaps. The béchamel should be about 0.5–1 cm thick on top.

Sprinkle the 150 g grated cheese evenly over the béchamel surface.

Bake uncovered for 35–45 minutes until the top is golden brown and bubbling. If the top browns too quickly, loosely tent with foil for the remaining bake time.

Remove from oven and let rest 15–20 minutes to set before slicing (this makes cleaner slices). Sprinkle chopped parsley over the top before serving.

Toss mixed salad greens, halved cherry tomatoes and sliced cucumber in a bowl. Whisk together 2 tbs olive oil and 1 tbs lemon juice or red wine vinegar; season with salt and pepper to taste and toss with the salad just before serving.

Serve slices of warm moussaka with a portion of fresh salad on the side.