This Vegetarian Moussaka is a hearty, comforting dish packed with layers of tender potatoes, griddled aubergines, a flavorful lentil and tomato sauce, and a creamy ricotta cheese topping. A vegetarian twist on the traditional Greek moussaka, this version is just as satisfying and full of flavor, making it a perfect dish for a cozy dinner or a special occasion.

Why You’ll Love This Recipe

This Vegetarian Moussaka offers a delicious combination of textures and flavors. The lentil and tomato sauce is rich and hearty, while the layers of soft, griddled aubergines and tender potatoes add depth and substance. The creamy ricotta and mature cheddar topping melts into the dish, creating a golden, gooey finish. It’s a comforting, well-balanced meal that’s easy to make and perfect for vegetarians and non-vegetarians alike. Plus, it’s packed with protein from the lentils and fiber from the vegetables, making it a nourishing, satisfying meal.

Vegetarian Moussaka

Ingredients

  • 160g/5½oz red lentils

  • 650g/1lb 7oz potatoes, scrubbed

  • 1 tsp olive oil

  • 2 onions, finely chopped

  • 2 garlic cloves, finely chopped

  • 4 sprigs thyme, leaves picked

  • ½ tsp dried oregano

  • ½ tsp ground cinnamon

  • 1 tbsp tomato purée

  • 400g tin chopped tomatoes

  • 1 vegetable stock cube

  • ½ tsp sea salt

  • 2 large aubergines, thinly sliced

  • 2 tbsp roughly chopped flat-leaf parsley

  • 250g/9oz ricotta cheese

  • 50g/1¾oz mature cheddar, grated

  • Freshly ground black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven

  • Preheat the oven to 200°C (180°C Fan/Gas 6).

2. Soak the Lentils

  • Put the lentils into a bowl, cover with water, and set aside to soak while you prepare the other ingredients.

3. Prepare the Potatoes

  • Put the potatoes into a saucepan, cover with water, and bring to the boil. Turn the heat down and simmer for 15–18 minutes until just tender. Drain the potatoes and run them under cold water until they are cool enough to handle.

  • Peel the potatoes using a spoon and cut them into slices about 7mm (⅜in) thick. Set aside (if using new potatoes, you can keep the skin on).

4. Cook the Onion and Spices

  • Heat the olive oil in a large sauté pan, add the onions, and cook over medium heat for 5–6 minutes until just softened.

  • Add the garlic, thyme, oregano, and cinnamon, and cook for 1 minute. Stir in the tomato purée and cook for another minute.

5. Add the Tomatoes and Lentils

  • Add the chopped tomatoes, salt, and pepper, then bring to a simmer. Fill the tomato tin with water and add to the pan, repeating this step once more to add another tin of water (this should give you about 800ml/1 pint 8fl oz of liquid).

  • Drain the lentils and stir them into the tomato sauce. Bring to the boil, then simmer over medium heat for 20 minutes, stirring occasionally, until the lentils are soft and most of the liquid has been absorbed.

6. Griddle the Aubergines

  • While the lentil sauce is simmering, heat a griddle pan until hot. Griddle the aubergine slices in batches, cooking until browned and softened on both sides. Set the aubergine aside.

7. Assemble the Moussaka

  • Spoon half of the lentil sauce into a medium ovenproof dish. Layer half of the sliced potatoes and griddled aubergines over the sauce.

  • Top with the remaining lentil sauce, followed by the remaining potatoes and aubergines.

8. Make the Ricotta Topping

  • In a small bowl, mix the ricotta cheese with the grated cheddar. Spoon this mixture over the aubergines and smooth it out to cover the top of the dish.

9. Bake

  • Place the moussaka in the oven and bake for 20–25 minutes, or until heated through and golden brown on top.

10. Serve

  • Remove the moussaka from the oven and sprinkle with chopped flat-leaf parsley. Serve hot with a green salad on the side for a complete meal.

Servings and Timing

  • Servings: 6-8 servings

  • Prep Time: 30 minutes

  • Cooking Time: 50 minutes

  • Total Time: 1 hour 20 minutes

Variations

  • Add More Vegetables: You can add other vegetables like zucchini or mushrooms to the layers for added texture and flavor.

  • Use Different Cheese: For a richer flavor, you can substitute the ricotta with a combination of feta and mozzarella or use a dairy-free cheese for a vegan version.

  • Add Spices: If you like a little more spice, add a pinch of chili flakes or smoked paprika to the tomato sauce.

Storage/Reheating

  • Storage: Store any leftover moussaka in an airtight container in the refrigerator for up to 3 days.

  • Reheating: Reheat individual portions in the microwave or warm up the entire dish in the oven at 180°C (350°F) for about 20 minutes, or until heated through.

FAQs

1. Can I use a different type of lentil?

Yes, you can use other types of lentils such as green or brown lentils, but keep in mind that cooking times may vary.

2. Can I make this moussaka ahead of time?

Yes, you can prepare the moussaka in advance. Assemble the dish, cover it, and refrigerate for up to a day before baking. Bake it when you’re ready to serve.

3. Can I make this moussaka vegan?

Yes, simply replace the ricotta and cheddar with a plant-based cheese, and ensure that your vegetable stock is vegan.

4. Can I freeze this dish?

Yes, you can freeze moussaka. Let it cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.

5. Can I use regular potatoes instead of new potatoes?

Yes, you can use regular potatoes. Just make sure to peel them after cooking and slice them evenly for layering.

6. Can I make this without the aubergines?

If you don’t like aubergines, you can omit them and use other vegetables like zucchini or bell peppers as a substitute.

7. How can I make this dish spicier?

Add chili flakes or a dash of cayenne pepper to the lentil sauce to give the moussaka an extra kick.

8. Can I skip the griddling of the aubergines?

While griddling the aubergines adds flavor and texture, you can skip this step and simply bake them. However, this may affect the final texture of the dish.

9. How do I know when the moussaka is done?

The moussaka is done when the cheese on top is golden brown, and the layers are bubbly and hot throughout.

10. Can I add nuts to the moussaka?

For extra crunch, you can add chopped walnuts or pine nuts to the lentil sauce for a unique texture.

Conclusion

This Vegetarian Moussaka is a satisfying, flavorful dish that’s perfect for a family dinner or a gathering with friends. With layers of tender vegetables, hearty lentils, and a creamy cheese topping, it’s a comforting meal that will impress everyone at the table. Whether you’re a vegetarian or simply looking to enjoy a healthier version of a classic dish, this moussaka will quickly become a favorite.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegetarian Moussaka

Vegetarian Moussaka

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Amelia
  • Total Time: 1 hour 20 minutes
  • Yield: 6-8 servings
  • Diet: Vegetarian
Print Recipe

Description

A hearty vegetarian twist on the traditional Greek moussaka, featuring layers of tender potatoes, griddled aubergines, a flavorful lentil and tomato sauce, and a creamy ricotta cheese topping.

Ingredients

  • 160g/5½oz red lentils
  • 650g/1lb 7oz potatoes, scrubbed
  • 1 tsp olive oil
  • 2 onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 4 sprigs thyme, leaves picked
  • ½ tsp dried oregano
  • ½ tsp ground cinnamon
  • 1 tbsp tomato purée
  • 400g tin chopped tomatoes
  • 1 vegetable stock cube
  • ½ tsp sea salt
  • 2 large aubergines, thinly sliced
  • 2 tbsp roughly chopped flat-leaf parsley
  • 250g/9oz ricotta cheese
  • 50g/1¾oz mature cheddar, grated
  • Freshly ground black pepper

Instructions

  1. Preheat the Oven: Preheat your oven to 200°C (180°C Fan/Gas 6).
  2. Soak the Lentils: Put the lentils into a bowl, cover with water, and set aside to soak while you prepare the other ingredients.
  3. Prepare the Potatoes: Put the potatoes into a saucepan, cover with water, and bring to the boil. Turn the heat down and simmer for 15–18 minutes until just tender. Drain and run them under cold water until cool enough to handle. Peel the potatoes using a spoon and slice them into 7mm (⅜in) thick slices. Set aside.
  4. Cook the Onion and Spices: Heat the olive oil in a large sauté pan, add the onions, and cook over medium heat for 5–6 minutes until softened. Add the garlic, thyme, oregano, and cinnamon, and cook for 1 minute. Stir in the tomato purée and cook for another minute.
  5. Add the Tomatoes and Lentils: Add the chopped tomatoes, salt, and pepper, then bring to a simmer. Fill the tomato tin with water and add it to the pan, repeating this step once more to add another tin of water. Drain the lentils and stir them into the tomato sauce. Bring to the boil, then simmer over medium heat for 20 minutes, stirring occasionally, until the lentils are soft and most of the liquid has been absorbed.
  6. Griddle the Aubergines: While the lentil sauce is simmering, heat a griddle pan until hot. Griddle the aubergine slices in batches, cooking until browned and softened on both sides. Set aside.
  7. Assemble the Moussaka: Spoon half of the lentil sauce into a medium ovenproof dish. Layer half of the sliced potatoes and griddled aubergines over the sauce. Top with the remaining lentil sauce, followed by the remaining potatoes and aubergines.
  8. Make the Ricotta Topping: In a small bowl, mix the ricotta cheese with the grated cheddar. Spoon this mixture over the aubergines and smooth it out to cover the top of the dish.
  9. Bake: Place the moussaka in the oven and bake for 20–25 minutes, or until heated through and golden brown on top.
  10. Serve: Remove the moussaka from the oven and sprinkle with chopped flat-leaf parsley. Serve hot with a green salad for a complete meal.

Notes

  • Add More Vegetables: Add other vegetables like zucchini or mushrooms to the layers for extra flavor and texture.
  • Use Different Cheese: Swap the ricotta with feta and mozzarella or use a dairy-free cheese for a vegan version.
  • Add Spices: For an extra kick, add chili flakes or smoked paprika to the tomato sauce.
  • Prep Time: 30 minutes
  • Cook Time: undefined
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 12g
  • Sodium: 400mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 9g
  • Protein: 15g
  • Cholesterol: 25mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star