Vegetarian Moussaka with Lentils Recipe

Introduction

Vegetarian Moussaka with Lentils is a hearty and flavorful dish that’s perfect for anyone craving a comforting meal without meat. Layers of roasted eggplant, rich lentil tomato sauce, and creamy béchamel come together for a satisfying Mediterranean classic.

Ingredients

• 150 g cheese (cheddar or mozzarella)
• 1 1/2 eggplants
• 1 3/4 cup cooked lentils (drained weight)
• 1 1/2 cup canned diced tomatoes
• 1/2 cup vegetable stock
• 3 tbsp tomato paste
• Handful fresh parsley
• 1 onion
• 3 garlic cloves
• 1 tsp salt
• 2 cups milk
• 2 tbsp all-purpose flour
• 1 tbsp butter

Instructions

1. Step 1: Prepare lentils. If using canned lentils, drain and rinse them, then set aside. For dry lentils, rinse under running water, add to a pot with water, and bring to a boil. Simmer covered until soft, adding water if needed. Drain and set aside.
2. Step 2: Roast the eggplant. Preheat oven to 180 °C (360 °F). Slice eggplants lengthwise into thin slices, sprinkle with salt, and let them sit 5-10 minutes. Press out excess water with paper towels, place on a baking tray, drizzle with olive oil, and bake for 15-20 minutes until soft and roasted. Set aside.
3. Step 3: Make the tomato sauce. Finely chop onion and garlic. Heat oil in a skillet and sauté until onion is translucent. Add diced tomatoes, tomato paste, vegetable stock, cooked lentils, and salt. Simmer for 10 minutes. Season with salt, pepper, and chopped fresh parsley.
4. Step 4: Prepare the béchamel sauce. Melt butter in a pot over medium heat. Stir in flour and whisk to combine. Gradually add milk, whisking continuously to avoid lumps. Bring to a boil, then simmer until thickened. Set aside.
5. Step 5: Assemble the moussaka. Spread half the lentil tomato sauce in a 9×13 inch casserole dish. Layer half the eggplant slices on top. Add the remaining lentil sauce, then the remaining eggplant. Pour béchamel sauce over the top and sprinkle with grated cheese.
6. Step 6: Bake for 15 minutes until the cheese melts and turns golden. Remove from oven and let rest for 10-15 minutes before serving to allow it to set.

Tips & Variations

• Use smoked paprika or cinnamon in the tomato sauce for a warm, aromatic flavor.
• Replace lentils with cooked chickpeas or mushrooms for a different texture.
• For a lighter version, substitute milk with a plant-based alternative and use vegan cheese.
• Saltting eggplant slices helps reduce bitterness and moisture for better roasting results.

Storage

Store leftover moussaka in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 175 °C (350 °F) until warmed through to retain the best texture. You can also freeze portions for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this recipe?

Yes, brown or green lentils work best because they hold their shape well during cooking. Red lentils tend to become mushy, which can alter the texture of the dish.

Do I need to peel the eggplant before roasting?

Peeling is optional. Keeping the skin adds nutrients and helps the slices hold together, but you can peel them if you prefer a softer texture.

Vegetarian Moussaka with Lentils Recipe

Print Recipe

★★★★★

4.9 from 66 reviews

This hearty Vegetarian Moussaka with Lentils is a delicious layered casserole featuring roasted eggplant slices, a savory lentil tomato sauce, and a creamy béchamel topping, all baked to golden perfection. Ideal for a comforting meat-free meal, it combines Mediterranean flavors with wholesome ingredients for a satisfying dish.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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Vegetable and Lentil Sauce

• 1 1/2 eggplants
• 1 3/4 cup cooked lentils (drained weight)
• 1 1/2 cup canned diced tomatoes
• 1/2 cup vegetable stock
• 3 tbsp tomato paste
• 1 onion
• 3 garlic cloves
• 1 tsp salt
• handful fresh parsley

Béchamel Sauce

• 2 cups milk
• 2 tbsp all-purpose flour
• 1 tbsp butter

Topping

• 150 g cheese (cheddar or mozzarella)
• Olive oil (for drizzling)

Instructions

1. Prepare Lentils: If using canned lentils, drain and rinse them, then set aside. For dry lentils, rinse under running water, add to a pot with water, bring to a boil, then simmer covered until soft, adding water as needed. Drain excess water and set lentils aside.
2. Roast the Eggplant: Preheat the oven to 180°C (360°F). Slice eggplants lengthwise into thin slices, sprinkle with salt, and leave for 5-10 minutes to draw out moisture. Pat dry with paper towels, place on a baking tray, drizzle with olive oil, and bake for 15-20 minutes until soft and roasted. Set aside.
3. Make the Tomato Sauce: Finely chop onion and garlic. Heat oil in a skillet or pot, sauté onion and garlic until translucent. Add diced tomatoes, tomato paste, vegetable stock, cooked lentils, and salt. Simmer on medium heat for about 10 minutes. Season with salt, pepper, and fold in roughly chopped fresh parsley.
4. Make the Béchamel Sauce: Melt butter in a small pot over medium heat. Whisk in flour until combined. Gradually add milk while whisking to avoid lumps. Bring to a boil while stirring, then simmer until thickened. Remove from heat and set aside.
5. Assemble the Moussaka: In a 9×13 inch (approx. 33 cm) casserole dish, spread half of the lentil tomato sauce evenly. Layer with half of the roasted eggplant slices. Repeat with remaining lentil sauce and eggplant. Pour béchamel sauce over the top and sprinkle with grated cheese.
6. Bake the Moussaka: Bake in the preheated oven for about 15 minutes, or until the cheese is melted and golden brown.
7. Cool and Serve: Remove from oven and let the moussaka rest for 10-15 minutes before serving to allow it to set and cool slightly for easier slicing.

Notes

• For best results, use firm eggplants and slice them evenly to ensure uniform roasting.
• Salt the eggplant slices and let them rest to reduce bitterness and moisture before roasting.
• Use a combination of cheddar and mozzarella cheese for a flavorful and melty topping.
• The béchamel sauce can be seasoned with a pinch of nutmeg for added flavor, if desired.
• This recipe can be prepared ahead and refrigerated; reheat gently before serving.
• Make sure lentils are fully cooked and tender before assembling for the best texture.

Keywords: Vegetarian Moussaka, Lentil Moussaka, Eggplant Casserole, Mediterranean Vegetarian Dish, Baked Lentil Casserole