Vegetable Moussaka

Vegetable Moussaka is a Mediterranean dish known for its rich layers of roasted vegetables, often including eggplant, zucchini, and potatoes, combined with a spiced tomato sauce. Traditionally topped with a velvety béchamel sauce, this vegetarian version is both creamy and flavorful, offering a lighter yet satisfying take on the classic dish. Perfect as a comforting main course, vegetable moussaka is ideal for those seeking a meatless option that doesn’t compromise on taste or texture.

Vegetable Moussaka Ingredients

White sauce (béchamel Sauce)

• 2 cups Milk (240ml)
• 2 Tablespoons Unsalted butter
• 2 Tablespoons White Flour
• ½ teaspoon Salt
• ¼ teaspoon Black pepper

Lentil tomato sauce

• 1 Tablespoon Olive oil extra virgin
• ½ Onion, diced
• 2 Garlic cloves, minced
• 400 ml Tomato sauce (1 can)
• 2 cups Water
• 150 g Red Lentils
• 1 teaspoon Vegetable bouillon
• ½ teaspoon Salt
• 1 teaspoon Oregano
• ¼ teaspoon Black pepper
• 1 teaspoon Sugar
• ¼ teaspoon Baking soda (to remove the acidity)

Vegetables layers

• 500 g Potato, sliced
• 2 Eggplants, sliced
• 3 Tablespoon Olive oil extra virgin
• ½ teaspoon Salt
• ½ teaspoon Garlic powder
• ¼ teaspoon Black pepper
• 1 teaspoon Rosemary

Topping

• 100 g Mozzarella, shredded

How to Make the Best Vegetable Moussaka

Prepare the Vegetables Layer

1. Slice the eggplant, season it with olive oil, salt, pepper and rosemary and add them to a baking tray. Bake them for about 8 minutes in 350°F (180°C) in a preheated oven. Flip it on the other side and cook for another 8 minutes. Set it aside.
2. While the eggplant is cooking, slice the potatoes (around 0.5cm or ⅕ inches). Add them to a pot with water and salt (1 teaspoon) and cook it for about 10 minutes after the water is boiling. Strain the potatoes and set it aside.

Lentil Tomato Sauce

1. In a pot on medium-high heat, add the onion and olive oil. Stir fry it for about 2 minutes. Add the garlic and dried chili (optional). Cook it for another 30 seconds.
2. Add the tomato sauce to the pot, and the red lentils.
3. Reduce the heat to low and leave it simmering for about 20 minutes.
4. Add all seasonings and baking soda. Mix it well and let it cook for another 5 minutes. The red sauce is ready. Set it aside.

White sauce (béchamel Sauce)

1. In a pot on medium heat, add the butter and let it melt.
2. Add the flour and mix it well.
3. Lastly, add the milk, salt and black pepper.
4. Mix it in medium-low heat until you have a creamy texture. Set aside.

Assembling the Moussaka

1. Start by adding a small amount of red sauce at the bottom, so the vegetables won’t stick.
2. Add one layer of eggplant and tomato sauce on top. Do it again the same. A layer of eggplant and tomato sauce on top.
3. Make the top layer with potatoes.
4. Add the white sauce on top and lastly, the cheese.
5. Bake it in the over at 390°F (200°C) with a grill function on top for about 25 minutes or until the cheese is golden.

Recipe Tips

• It is important to roast the vegetables before assembling the moussaka, don’t skip this step. Roasting the eggplant and zucchini before assembling will bring out their natural sweetness and help prevent them from becoming soggy.
• Let the moussaka rest for about 15 minutes before serving. Allowing it to sit helps the layers set and makes it easier to slice and serve without falling apart. Resting also allows the flavors to meld, giving you a more flavorful dish.