Vegetarian Moussaka with Lentils Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake the Moussaka: Bake in the preheated oven for about 15 minutes, or until the cheese is melted and golden brown.
- 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
