Vegetarian moussaka is a delicious, exceptionally tasty and easy to make recipe that both vegetarians and meat eaters will love. This traditional Greek meatless dish, lamb moussaka, is packed with hearty vegetables, is perfectly seasoned and is a real treat for the taste buds. Eggplant, zucchini and potatoes form the base of the vegetarian moussaka, followed by a rich, flavorful layer of lentils and a tomato sauce topped with homemade béchamel. Overall, this vegetarian moussaka is thick, creamy, with tender vegetables and such a wonderful savory flavor. This is a great healthy recipe, perfect for feeding a large group.

Which vegetables to use for vegetarian moussaka

Nothing beats eggplant in a vegetable moussaka. Combined with zucchini and potatoes, you get a healthy, comforting and fantastically tasty dish. Remember to salt the eggplant and let it rest before cooking – this will remove excess moisture and natural bitterness.

Preparation of vegetarian moussaka

This vegetarian moussaka recipe is easier than you think. Preheat the oven to 400°F and begin baking the eggplant, let rest for 20 minutes, then make the béchamel sauce. Now it’s the turn of the lentil sauce: Cook the onions until soft, then add the lentils, tomatoes, vegetable stock, salt, oregano, nutmeg and cinnamon and cook for 15 minutes. Lightly grease the vegetables with oil and bake for 20 minutes. Now it’s time to put the ingredients together: pour some of the tomato and lentil sauce on the bottom of the casserole and spread it out, put a layer of vegetables, cover with the rest of the tomato and lentil sauce and finally cover with the bechamel sauce. Bake the delicious vegetable moussaka in 45 minutes until done or golden brown.

Tips for the best vegetarian moussaka

– Taste the béchamel sauce and add salt, pepper or nutmeg if you like.

– Although it’s tempting to start right away, it’s best to let the moussaka rest before cutting and serving. Then it becomes a little firmer and is easier to serve.

– Don’t forget to cook the lentils before you start.

– Vegetarian moussaka is an excellent recipe. Saute the vegetables, make a tomato sauce with the lentils and the béchamel sauce and store in the refrigerator. The next day, you can assemble and cook your vegetable moussaka – don’t forget to heat up the béchamel to distribute it. You can add a tablespoon or two of milk if needed.

What to serve with vegetarian moussaka

Vegetarian moussaka is a hearty and filling dish, so the side dishes better be lighter. Salads are always a good choice. Sticking with the Mediterranean theme, make a Greek salad, dolmas, grilled zucchini or hummus and fresh cut vegetables.

Preparing and freezing vegetarian moussaka

Store vegetarian moussaka in an airtight container in the refrigerator for up to 3 days. If you want to keep your moussaka longer than 3 days, put it in the refrigerator. When frozen it can be kept for up to 1 month. To reheat frozen vegetable moussaka, bake at 325°F for 30 minutes.


Preheat the oven to 400°F. Line a baking sheet with kitchen paper and place the eggplant on the sheet.

Salt the eggplant.

Let them stand for 20 to 30 minutes, then gently dry them with a paper towel.

Heat the olive oil on medium heat. Stir in the flour, salt and pepper and fry until golden brown.

Slowly add the milk and turn the heat to medium-high.

Cook for 5 to 7 minutes, stirring occasionally. Stir in the nutmeg. Take a small amount of the milk mixture and mix it with the eggs. Stir the egg mixture into the béchamel sauce. Keep stirring the sauce, bring to a boil and cook for another 2 minutes. Remove the pan from the heat and let the sauce thicken and cool.

Heat the olive oil in a large pan over medium-high heat. Cook the onions until they begin to soften, about 4 minutes.

Add the cooked lentils, tomatoes, vegetable stock, salt, oregano, nutmeg and cinnamon. Stir and bring the mixture to a boil. Turn down the heat, partially cover and cook for 15-20 minutes.

Place vegetables on baking sheets lined with parchment paper. Brush the vegetables lightly with olive oil.

Bake 15 to 20 minutes, or until tender.

Pour some of the tomato and lentil sauce on the bottom of the casserole dish and spread it out in a circle.

Layer the vegetables on the bottom of the pan.

Cover the vegetables with the rest of the tomato and lentil sauce.

Cover the layer of lentils and tomatoes with the béchamel sauce and smooth it out with a spatula so that it is even.

Bake for 45 minutes or until golden brown.

Remove the pan from the oven and let the moussaka rest for 20 minutes before slicing.


– The 9×13 inch casserole is perfect for making vegetarian moussaka.

– For béchamel, skim milk can be used instead of whole milk, but whole milk gives a richer texture and flavor.

frequently asked questions

What is the difference between lasagne and moussaka?

Lasagna is a pasta dish from Italy, moussaka is a vegetable dish from Turkey that was adopted in Greece. … Lasagna is a pasta dish from Italy, moussaka is a vegetable dish from Turkey that was adopted in Greece. Pastizio is a Greek pastry inspired by Italian cuisine. From the Greek pastizio.

What kind of vegetable is a vegetable?

Serve the moussaka with a chunky salad of tomatoes, cucumbers, parsley and mint and crusty bread.

Can the moussaka be prepared in advance?

Prepare the meat sauce 2 days in advance and store in the refrigerator. Allow to come to room temperature before assembling. You can also assemble the moussaka and store uncooked in the refrigerator for up to 48 hours, or freeze uncooked for up to 1 month. Defrost completely before cooking.

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