Vegetarian Moussaka Recipe

Slice and salt eggplant

Trim ends of eggplants and slice into 1/4- to 1/3-inch thick rounds. Place in a colander, sprinkle 1 tsp salt over slices, stack a plate on top and let drain for 20–30 minutes to remove bitterness. Rinse briefly and pat dry.

Slice potatoes and zucchini

Peel potatoes if desired and slice into 1/4-inch rounds. Slice zucchini into similar-thickness rounds. Toss potatoes and zucchini separately in 1 tbs olive oil and a pinch of salt and pepper.

Roast vegetables

Preheat oven to 425°F (220°C). Line 2 baking sheets with parchment. Brush eggplant slices with 2 tbs olive oil and place on one sheet. Arrange potatoes on a second sheet. Roast potatoes 20–25 minutes until tender and lightly browned, flipping once. Roast eggplant and zucchini (if using raw in same tray) 15–20 minutes until soft and lightly golden. Alternatively, pan-fry eggplant and zucchini in 2 tbs olive oil in batches until browned. Remove and set aside.

Sweat aromatics

In a large sauté pan, heat 2 tbs extra-virgin olive oil over medium heat. Add chopped onion and a pinch of salt; cook 6–8 minutes until translucent. Add minced garlic, diced carrot and red pepper; cook 4–5 minutes until softened.

Cook lentils

Add rinsed lentils to the pan and stir for 1–2 minutes to coat in oil. Pour in 2 cups vegetable broth, bring to a gentle simmer, cover partially and cook 18–20 minutes until lentils are tender but not mushy. If broth absorbs too quickly, add a little more water as needed.

Finish sauce

Stir in crushed tomatoes, tomato paste, and red wine (if using). Add oregano, cinnamon, smoked paprika, bay leaf, 1 tsp salt and 1/2 tsp black pepper. Simmer uncovered 10–12 minutes until sauce thickens to a firm but saucy consistency. Remove bay leaf and stir in chopped parsley. Taste and adjust seasoning.

Make roux

In a medium saucepan, melt 4 tbs butter over medium heat. Whisk in 4 tbs flour and cook 1–2 minutes, whisking constantly, to remove the raw flour taste but do not brown.

Add milk and season

Slowly pour in 3 cups milk while whisking to prevent lumps. Bring to a gentle simmer, whisking continuously until sauce thickens enough to coat the back of a spoon (5–8 minutes). Remove from heat and stir in grated nutmeg, 3/4 tsp salt and 1/4 tsp black pepper. If using cheese, whisk in 1/2 cup grated cheese until melted and smooth.

Adjust consistency

If béchamel is too thick, whisk in 1–2 tbs milk to reach a spoonable but pourable consistency suitable for topping the moussaka.

Preheat and prepare dish

Reduce oven temperature to 375°F (190°C). Lightly brush a 9x13-inch (or equivalent) baking dish with 1 tbs olive oil and sprinkle breadcrumbs evenly on the bottom (optional) to help absorb excess moisture.

Layer vegetables and filling

Arrange a single layer of roasted potato slices to cover the bottom of the dish. Spread half of the lentil-tomato filling evenly over the potatoes. Next, place a layer of eggplant slices to cover the filling, overlapping slightly. Spread the remaining lentil filling over the eggplant, then add a final layer of zucchini slices (or additional eggplant) to cover the top if desired.

Top with béchamel

Pour the béchamel sauce evenly over the top layer, smoothing with a spatula to cover all edges. Sprinkle remaining 2 tbs breadcrumbs and additional grated cheese on top if using.

Bake

Bake at 375°F (190°C) for 35–40 minutes until the top is set and lightly golden and the filling is bubbling at the edges. If top browns too quickly, tent loosely with foil for the last 10–15 minutes.

Rest

Remove from oven and let the moussaka rest at least 20 minutes before cutting. This helps it set so slices hold together.

Serve

Garnish with chopped fresh parsley and serve warm in squares. Moussaka can be made 1 day ahead and reheated covered at 350°F (175°C) for 20–25 minutes.