Vegetarian Moussaka Recipe

Salt and roast aubergine & courgette

Slice aubergines and courgettes 1/4–1/3 inch thick. Lay slices on a rack or tray, sprinkle 1 tsp salt over aubergine slices and let sit 15 minutes to draw out bitterness. Pat dry with paper towels. Preheat oven to 425°F (220°C). Toss aubergine and courgette slices with 3 tbs olive oil, a pinch of pepper, and roast in a single layer on baking sheets 12–18 minutes, flipping once, until tender and slightly browned. Remove and set aside.

Par-cook potatoes

While aubergines rest, bring a pot of salted water to a boil. Add potato slices and simmer 5–7 minutes until just tender but not falling apart. Drain and pat dry. Toss with 1 tbs olive oil and season lightly with salt and pepper. Set aside.

Rinse lentils and place in a small saucepan with 2.5 cups water or stock. Bring to a gentle boil, reduce to a simmer and cook uncovered 18–22 minutes until tender but holding shape. Drain any excess liquid and set aside.

Heat 2 tbs extra virgin olive oil in a large skillet over medium heat. Add chopped onion, carrot, and celery with a pinch of salt and cook 6–8 minutes until softened and translucent. Add minced garlic and cook 30–60 seconds until fragrant.

Stir in 2 tbs tomato paste and cook 1–2 minutes to deepen flavor. Add red wine (if using) and deglaze the pan, scraping any browned bits. Add canned crushed tomatoes, 1 cup vegetable stock, cooked lentils, dried oregano, dried thyme, cinnamon, bay leaf, soy sauce, and sugar. Stir to combine.

Bring ragù to a simmer, reduce heat to low, and cook uncovered 15–20 minutes until thickened. Taste and adjust seasoning with salt and pepper. Remove and discard bay leaf, stir in chopped fresh parsley. Keep warm.

Warm the milk in a small saucepan until steaming but not boiling. In a separate medium saucepan, melt 4 tbs butter over medium heat. Whisk in 4 tbs flour to form a smooth roux and cook 1–2 minutes without browning.

Gradually whisk warmed milk into the roux in 3 additions, whisking constantly to avoid lumps. Bring to a gentle simmer, continue whisking until sauce thickens and coats the back of a spoon, 5–7 minutes. Remove from heat.

Stir in grated Parmesan (reserve 1 tbs for topping), nutmeg, 1/2 tsp salt, and 1/4 tsp pepper. Allow béchamel to cool 3–4 minutes, then temper the beaten egg by whisking a few spoonfuls of warm béchamel into the egg, then whisk the egg mixture back into the sauce to enrich it. Keep warm but do not boil once egg is added.

Preheat oven to 375°F (190°C). Lightly oil a 9x13 inch (or similar) baking dish.

Layering: Spread a thin layer (about 3/4 cup) of lentil ragù across the base of the dish to prevent sticking. Arrange a single layer of partially cooked potato slices to cover the base (overlap slightly). Spoon another 1–1 1/2 cups ragù over the potatoes and spread evenly.

Arrange a layer of roasted aubergine slices to cover the ragù, followed by another 1 cup ragù. Next layer the courgette slices to cover, then scatter remaining ragù evenly. Repeat with any remaining vegetables to create 3–4 layers finishing with vegetables if needed — final top should be mostly vegetables with ragù beneath.

Pour the béchamel sauce over the top, using a spatula to spread it evenly to cover the vegetables completely. Sprinkle reserved Parmesan, extra grated cheese, and breadcrumbs evenly over the béchamel if using.

Bake uncovered on the middle rack 35–45 minutes until the top is golden and bubbling. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes. Remove from oven and rest 15–20 minutes to set before slicing.

Garnish with chopped fresh parsley. Cut into squares and serve warm as a main course. Leftovers keep refrigerated 3–4 days and reheat covered in a 350°F (175°C) oven until warmed through.