Vegetable Moussaka
User Reviews
4.8
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Prep Time
2 hrs 30 mins
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Cook Time
1 hr
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Total Time
3 hrs 30 mins
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Servings
12 servings
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Calories
242 kcal
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Course
Main Course
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Cuisine
Mediterranean
Vegetable Moussaka
Description
Vegetable Moussaka combines thinly sliced zucchini, potatoes, and partially peeled eggplants that are roasted to tender, golden perfection. These are layered with a tomato sauce enriched by cooked lentils, roasted red peppers, chopped garlic, and aromatic spices such as cinnamon and cayenne pepper. Fresh dill and oregano add herbal notes, while the topping of crumbled feta and grated pecorino cheeses contributes a savory, salty richness. A smooth béchamel sauce, prepared with butter, flour, milk, eggs, and nutmeg, is poured on top before baking, creating a creamy, golden crust that contrasts with the roasted vegetables beneath.
The dish balances the earthiness of eggplant and potatoes with tangy tomato and lentil filling, while the béchamel sauce provides a velvety finish. The roasting step softens the vegetables and adds subtle caramelization, enhancing flavor and texture. The mix of mild and sharp cheeses elevates the savory profile of the casserole.
This hearty vegetable moussaka makes a substantial vegetarian main course or could be served alongside a green salad for a complete meal. Its layered nature and warming spices suit cooler days when comforting casseroles are appreciated. The recipe's use of lentils adds protein and body to the filling, making it satisfying and filling.
To reduce preparation time, some ingredients like roasted red peppers and cooked lentils can be pre-purchased. Organizing and prepping all vegetables ahead of assembling will make the cooking process smoother. The recipe equipment includes baking sheets for roasting and a large baking dish for assembly and final baking.
Ingredients
- 1 1/2 pounds zucchini sliced thin, about 3 medium
- 1 1/2 pounds russet potato peeled and sliced thin, about 3 large
- 3 pounds eggplant small size
- 3 cloves garlic peeled
- 1 onion diced
- 1 1/2 cups lentils cooked or steamed
- 1 red bell pepper sliced thin, roasted
- 3 cups tomato OR 2 cans (15 oz. each) diced tomatoes, diced, ripe, red
- 3 tablespoons dill chopped, fresh
- 1 teaspoon oregano
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper if you're spice sensitive use 1/4 tsp
- 1/2 cup feta cheese crumbled
- 10 tablespoons pecorino cheese divided, grated, or Parmesan cheese
- 1/4 cup butter unsalted
- 3 tablespoons all-purpose flour for gluten free use a certified gluten free cup-for-cup all purpose flour, white
- 3 cups milk
- 1 large egg beaten
- 1/4 teaspoon nutmeg or more to taste
- extra virgin olive oil
- salt
- black pepper
Instructions
- Place racks on the upper and lower thirds of your oven. Preheat oven to 500 degrees F. Grease two baking sheets with extra virgin olive oil. Spread out the zucchini, potatoes, and 3 garlic cloves in a single layer across the baking sheets. Brush the exposed tops of the vegetables with olive oil and sprinkle lightly with salt and black pepper.
- Place baking sheet with potatoes on the upper rack of the oven. Place sheet with zucchini on the lower half. Roast veggies for 10 minutes. Remove sheets from oven and place them back in the oven, switching racks (zucchini and garlic on top, potatoes on bottom). Roast for about 5 more minutes, until veggies are tender and starting to turn golden brown (check the bottoms of the veggies for browning).
- While potatoes and zucchini are roasting, remove the stem ends from the eggplants. Peel strips from the eggplants so that they have thin stripes of peel remaining down the sides (they will be half-peeled).
- Cut the eggplants into 1/2 inch slices.
- When potatoes and zucchini are done roasting, remove them from the oven and scoop veggies into a bowl using a slotted spatula. Take the 3 roasted garlic cloves and chop them, reserve.
- Re-grease the baking sheets with olive oil. Spread eggplant slices into a single layer across the two baking sheets. Sprinkle lightly with salt and pepper. Place the baking sheets in the oven and roast for 10-15 minutes, switching the baking sheets on upper and lower thirds halfway through cooking, until the slices are tender and lightly golden (check the bottom edges of slices for browning).
- While eggplant is roasting, place a sauté pan or skillet with high sides on the stovetop. Warm up 2 tbsp olive oil in the pan over medium high heat. Sauté diced onion until softened and translucent. Add roasted bell pepper slices and chopped roasted garlic, saute for another 2 minutes. Add cooked lentils, diced tomatoes, fresh dill, oregano, cinnamon, cayenne pepper and 3/4 tsp salt to the pan; stir well. Reduce heat to medium and let mixture cook for about 5 more minutes until warmed through. If using fresh tomatoes, let the mixture cook for 10 minutes until tomatoes are soft.
- When eggplant is done roasting, remove it from the oven and reduce oven temperature to 375 degrees F. Use a slotted spatula to scoop up the eggplant slices and place in a bowl. Lightly grease your baking dish or pan. Place a single layer of half of the roasted eggplant slices on the bottom of your dish.
- On top of that, place a layer of half the potatoes and half the zucchini.
- Spread the lentil mixture evenly in a single layer across the surface.
- Sprinkle 2 tbsp of grated pecorino or parmesan and ½ cup crumbled feta across the top of the lentil mixture.
- Place the rest of the potatoes and zucchini in another layer on top of the cheese.
- Finish with a layer of the remaining roasted eggplant slices. Sprinkle top of the moussaka with 2 tbsp more of grated parmesan cheese.
- Place moussaka in the oven for 20 minutes to bake at 375 degrees F. Meanwhile, while the moussaka is baking, make the béchamel sauce for the top of the moussaka. In a small pan, melt butter over medium heat. Whisk flour into the melted butter till dissolved and thick.
- Continue to whisk for a few minutes until the flour/butter mixture turns a light sandy brown color.
- Slowly whisk in milk. Bring mixture to a simmer, then reduce heat to medium.
- Whisk in 2 tbsp grated parmesan cheese. Continue whisking for a few minutes until the sauce starts to thicken. Remove from heat. Add ¾ tsp salt, nutmeg, and black pepper to taste. Whisk the beaten egg slowly into the sauce (drizzle the egg while whisking constantly).
- Remove the moussaka from the oven. Pour sauce evenly across the top of the moussaka. Sprinkle ¼ cup grated paremsan cheese on top of the sauce.
- Put moussaka back in the oven. Cook for another 30 minutes until the top is golden brown and the moussaka is cooked through. If the top isn't evenly browned, you can turn on the broiler and broil it for a minute or two-- keep a close eye on it to make sure it doesn't burn. Do not broil if using a glass dish, as they can shatter under the intense heat.
- Serve hot. Don’t expect it all to hold together neatly when served; it will slice more cleanly and pieces will hold together better after it has cooled.
Notes
- Pre-roast vegetables separately to achieve tender yet browned edges that enhance flavor and texture.
- Use jarred roasted red peppers and pre-cooked lentils to save prep time without compromising taste.
- Advance preparation of all chopped vegetables helps streamline the assembly process and reduce active cooking time.
- The moussaka keeps well refrigerated and can be reheated for leftovers, making it suitable for meal planning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 10g | 20% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 40mg | 13% |
| Sodium | 220mg | 9% |
| Potassium | 939mg | 20% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 805IU | 16% |
| Vitamin C | 23.8mg | 26% |
| Calcium | 192mg | 19% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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