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Vegetarian Moussaka with Lentils & Eggplants

Vegetarian Moussaka (with lentils & eggplants)

A Greek classic reimagined – hearty, healthy, and completely meat-free.

Prep Time 25 mins
Cook Time 45 mins
Rest Time 10 mins
Total Time 1 hr 20 mins
Cooking Method: ,
Cuisine:
Courses: , , , ,
Difficulty: Intermediate
Cooking Temp: 390  F
Servings: 6
Calories: 340 kcal
Best Season: Suitable throughout the year
Description

Discover the rich flavors of Greece with this Vegetarian Moussaka with Lentils & Eggplants, a plant-based twist on the traditional layered casserole. Made with roasted eggplant, hearty lentils, tomato-rich sauce, and a creamy béchamel topping, this dish delivers all the comfort and depth of the classic version—minus the meat.

Perfect for weeknight dinners or festive family gatherings, this recipe is both nourishing and satisfying. Lentils mimic the texture of ground meat while providing protein and fiber, making it a great choice for vegetarians and anyone seeking a wholesome Mediterranean option.

This recipe is meal-prep compatible and oven-baked to golden perfection. Serve it with a side salad or crusty bread for a complete Mediterranean experience.

Recommended Occasions: Weeknight family meals, Meatless Mondays, Holiday potlucks, Mediterranean-themed dinners, Make-ahead freezer meals.

Ingredients
    For the Vegetable Layers:
  • 2 medium eggplants (sliced into 1cm thick rounds)
  • 2 medium potatoes (peeled and sliced into ½ cm thick rounds)
  • 2 tbsp olive oil
  • Salt, to taste
    • For the Lentil Filling:
  • 1 tbsp olive oil
  • 1 medium onion (finely chopped)
  • 2 garlic cloves (minced)
  • 1 cup cooked brown or green lentils (or canned, drained)
  • 1 can crushed tomatoes (400g)
  • 2 tbsp tomato paste
  • 1/2 tsp cinnamon
  • 1/2 tsp ground allspice
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • 1/4 cup vegetable broth or water
    • For the Béchamel Sauce:
  • 2 tbsp butter (or olive oil for dairy-free)
  • 2 tbsp all-purpose flour
  • 1.5 cups milk (or plant-based milk for dairy-free)
  • Salt and pepper to taste
  • A pinch of nutmeg
  • 1/4 cup grated Parmesan or dairy-free alternative (optional)
    • Optional Ingredients
  • Add a handful of spinach or zucchini to the lentil layer (for more veggies)
  • Top with breadcrumbs before baking (for a crispy crust)
  • Use vegan butter and plant milk (for a fully dairy-free version)
  • Add red wine to the lentil sauce (for deeper flavor)
Instructions
  1. 1
    Preheat Oven

    Preheat oven to 200°C (390°F).

  2. 2
    Prepare Eggplant & Potatoes

    Brush eggplant and potato slices with olive oil and lightly salt. Bake or grill for 15–20 minutes, flipping halfway, until tender and slightly golden.

  3. 3
    Cook the Lentil Sauce

    Heat olive oil in a pan over medium heat. Sauté onion for 3 minutes, then add garlic. Stir in lentils, crushed tomatoes, tomato paste, cinnamon, allspice, oregano, salt, pepper, and broth. Simmer uncovered for 15 minutes until thickened. Set aside.

  4. 4
    Make the Béchamel

    In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk. Stir until smooth and thickened (about 5 minutes). Season with salt, pepper, and nutmeg. Add cheese if using. Remove from heat.

  5. 5
    Assemble the Moussaka

    In a baking dish, layer potatoes, followed by half of the eggplant, all the lentil filling, remaining eggplant, and top with béchamel sauce.

  6. 6
    Bake

    Bake at 200°C (390°F) for 30–35 minutes, or until the top is lightly browned.

  7. 7
    Rest & Serve

    Let it rest for 10 minutes before slicing. Garnish with fresh parsley if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 340kcal
% Daily Value *
Total Fat 14g22%
Saturated Fat 4g20%
Cholesterol 12mg4%
Sodium 410mg18%
Potassium 710mg21%
Total Carbohydrate 42g15%
Dietary Fiber 9g36%
Sugars 7g
Protein 13g26%
Vitamin A 85 mcg
Vitamin C 14 mg
Calcium 120 mg
Iron 3.1 mg
Vitamin D 25 IU
Folate 70 mcg
Iodine 40 mcg
Magnesium 55 mg
Zinc 1.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Vegan: Use plant milk, vegan butter, and omit cheese
  • Gluten-Free: Use gluten-free flour for béchamel
  • Diabetic-Friendly: Use unsweetened milk and monitor portion size
Keywords: vegetarian moussaka, greek lentil casserole, healthy moussaka recipe, meatless mediterranean dish, eggplant moussaka, vegetarian greek recipe
Read it online: https://healthyrecipes.info/recipe/vegetarian-moussaka-with-lentils-eggplants/