Vegetarian Moussaka Recipe

Prepare and salt eggplant

Trim the eggplants and slice lengthwise into 1/3-inch (about 8 mm) slices. Lay slices on a wire rack or baking sheet and sprinkle both sides lightly with 1 tsp salt. Let sit 20–30 minutes to draw out bitterness. Rinse briefly and pat dry with paper towels.

Prepare other vegetables

Slice zucchinis into 1/4-inch rounds or lengthwise to match eggplant thickness. Peel potatoes and slice into 1/4-inch rounds. Core and remove seeds from the red bell pepper and slice into 1/2-inch strips.

Cook or roast vegetables

Preheat oven to 200°C (400°F). Arrange potato slices on a baking sheet, brush with 1 tbs olive oil, season with 1/2 tsp salt and 1/4 tsp pepper; roast 15 minutes until beginning to soften. Meanwhile, brush eggplant and zucchini slices with remaining olive oil and season lightly. After potatoes have baked 15 minutes, add eggplant, zucchini, and pepper strips to the sheet or use a second sheet; roast another 12–15 minutes until vegetables are tender and lightly browned. Alternatively, grill slices in a hot skillet with a little oil until browned on both sides.

Heat 2 tbs extra-virgin olive oil in a large sauté pan over medium heat. Add chopped onion and a pinch of salt; cook 5–7 minutes until softened and translucent. Add minced garlic, diced carrot, and diced celery and cook 3–4 minutes until fragrant.

Add the rinsed lentils and stir to coat with oil and vegetables. Pour in the red wine (if using) and let it reduce for 1–2 minutes. Stir in crushed tomatoes, tomato paste, and vegetable stock. Add dried oregano, cinnamon, smoked paprika, bay leaf, sugar, 1 tsp salt and 1/2 tsp black pepper.

Bring mixture to a gentle simmer, then reduce heat to low and cook uncovered 25–30 minutes, stirring occasionally, until lentils are tender and sauce has thickened. If mixture thickens too much, add a splash more stock or water. Remove and discard bay leaf. Stir in chopped parsley, taste and adjust seasoning.

Warm the milk in a small saucepan until steaming but not boiling. In a separate medium saucepan, melt 40 g butter over medium heat. Whisk in 4 tbs flour and cook 1–2 minutes to form a pale roux, stirring continuously.

Slowly add the warmed milk in a steady stream while whisking to avoid lumps. Continue to cook and whisk until sauce thickens to a creamy, pourable consistency (about 4–6 minutes). Reduce heat to low and season with 1/4 tsp black pepper, 3/4 tsp salt, and 1/4 tsp nutmeg.

Remove the sauce from heat. Whisk a small ladle of the hot béchamel into the egg yolk to temper it, then whisk that mixture back into the béchamel. Stir in 50 g of the grated cheese, reserving the rest for the top.

Reduce oven to 180°C (350°F). Lightly oil a 23 x 33 cm (9 x 13 in) baking dish. Arrange a single layer of roasted potato slices on the bottom to create an even base.

Spread half of the lentil-tomato ragù evenly over the potatoes. Layer roasted eggplant and zucchini slices over the ragù, slightly overlapping. Sprinkle half of the remaining ragù over the vegetables. Add a final layer of peppers if using and cover with any remaining roasted vegetables so the dish is evenly filled.

Pour the prepared béchamel evenly over the assembled vegetable and ragù layers, smoothing with a spatula. Sprinkle the remaining 25 g grated cheese over the top and, if desired, evenly dust with 2 tbs breadcrumbs for a golden crust.

Bake uncovered for 35–40 minutes, until the top is set and golden and the filling is bubbling at the edges. If top browns too quickly, tent loosely with foil for the last 10 minutes.

Remove from oven and let rest 15–20 minutes before slicing; this helps the layers set for cleaner portions. Garnish with 1 tbs chopped fresh parsley before serving.