Vegetarian Lentil Moussaka Recipe

cheese

🥗Healthier: nutritional yeast

💰Cheaper: dairy-free cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories while still providing creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Preheat the oven to 400 F.

Cut the eggplants and potatoes lengthways into thin slices.

Place the slices onto lined baking sheets. Spray with a little cooking oil and rub in some salt, to taste.

Bake for 20 minutes.

Reduce the oven temp to 375 F.

Meanwhile, melt 1 tablespoon of butter in a large, high-sided frying pan over medium heat.

Add the onion and fry until softened -- about 6 minutes.

Add the zucchini and garlic and fry for about 6 minutes.

Add the tomato puree and oregano and stir well for another few minutes.

Add the canned tomatoes, lentils, vegetable broth and some salt and pepper, to taste. Stir, bring to a boil, then leave to simmer for 30 minutes.

Meanwhile, make the béchamel sauce. First, melt ¼ cup butter in a large saucepan over medium heat.

Add the flour and stir until combined. Cook for another 2 minutes.

Gradually add the milk a splash at a time, stirring after each addition until everything has been added. Reduce the heat to low.

Crack the egg into a separate bowl and whisk.

Add a tablespoon of the hot milk mixture to the egg and whisk to combine. Add another 5 tablespoons, whisking after each addition.

Pour the egg mixture back into the saucepan and whisk over the heat until thickened.

To assemble the moussaka, first layer half of the potato and eggplant slices in the bottom of a 9x13-inch baking dish.

Spoon over half of the tomato/lentil sauce to cover the sliced vegetables.

Layer the remaining eggplant and potato on top, followed by the remaining tomato/lentil sauce.

Pour the béchamel sauce all over the top in an even layer.

Scatter over the grated parmesan and cheddar cheeses.

Bake for 40–45 minutes, or until the top is nicely browned.

Scatter over some fresh chopped parsley to serve, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens