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Vegetable Moussaka
4.8 from 210 votes

Vegetable Moussaka

Vegetable Moussaka layers roasted zucchini, potatoes, and eggplant with a spiced lentil tomato base topped by a creamy béchamel sauce made from butter, flour, milk, and eggs. The combination creates a hearty, tender casserole featuring Mediterranean herbs like dill and oregano and cheeses including feta and pecorino. Roasting the vegetables separately before assembly helps develop caramelized edges and tender interiors, enhancing texture. The finished dish offers a rich, comforting flavor from the seasoned vegetables and lentils balanced by the creamy sauce and sharp cheeses, suitable as a main or side dish.

Prep Time
2 hrs 30 mins
Cook Time
1 hr
Total Time
3 hrs 30 mins
Servings: 12 servings
Calories: 242 kcal
Course: Main Course
Cuisine: Mediterranean

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

    Cup of Yum
  1. 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.
  2. 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).
  3. 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).
  4. Cut the eggplants into 1/2 inch slices.
  5. 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.
  6. 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).
  7. 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.
  8. 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.
  9. On top of that, place a layer of half the potatoes and half the zucchini.
  10. Spread the lentil mixture evenly in a single layer across the surface.
  11. Sprinkle 2 tbsp of grated pecorino or parmesan and ½ cup crumbled feta across the top of the lentil mixture.
  12. Place the rest of the potatoes and zucchini in another layer on top of the cheese.
  13. Finish with a layer of the remaining roasted eggplant slices. Sprinkle top of the moussaka with 2 tbsp more of grated parmesan cheese.
  14. 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.
  15. Continue to whisk for a few minutes until the flour/butter mixture turns a light sandy brown color.
  16. Slowly whisk in milk. Bring mixture to a simmer, then reduce heat to medium.
  17. 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).
  18. 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.
  19. 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.
  20. 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

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%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 242

% 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.