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Vegetable Moussaka Casserole

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A hearty vegetarian moussaka-style casserole made with roasted eggplant, potatoes, lentils, and tomatoes, finished with a creamy béchamel topping baked until golden. This comforting dish delivers rich Mediterranean flavor in a satisfying meatless meal.

Ingredients

1 medium eggplant (aubergine) (~250 g / ~9 oz), cubed

~500 g potatoes, cubed

1 medium onion, cubed

2 Tbsp oil

400 g tinned lentils, drained (about 240 g or ~1 1/4 cups when drained)

400 g tin chopped tomatoes

1 Tbsp tomato puree

1 tsp minced garlic

1/2 tsp dried mint

1/2 tsp dried oregano

60 g butter

60 g plain flour

500 ml milk

1/2 tsp salt

1 large tomato, sliced

Instructions

  1. Preheat the oven to 190°C (375°F).
  2. Cut the eggplant, potatoes, and onion into roughly 2 cm cubes. Toss the vegetables with the oil and transfer them to a baking dish.
  3. Roast in the center of the oven for about 50 minutes, stirring once or twice, until mostly tender.
  4. Add the drained lentils, chopped tomatoes, tomato puree, minced garlic, dried mint, and dried oregano. Stir well so everything is evenly coated.
  5. Return the dish to the oven and bake for another 30 minutes until the tomato mixture thickens into a rich sauce. Stir once finished.
  6. In a saucepan over medium-low heat, melt the butter. Stir in the flour and cook for about 1 minute to form a paste.
  7. Gradually add the milk, whisking after each addition until the sauce becomes smooth and creamy. Season with salt.
  8. Pour the béchamel sauce evenly over the vegetable and lentil mixture and arrange the tomato slices on top.
  9. Bake the casserole for a final 25 minutes until the topping is lightly golden and set.
  10. Let the casserole rest for several minutes before serving so it sets and slices easily.

Notes

  • Add a pinch of ground cinnamon or allspice to the lentil mixture for a more traditional moussaka flavor.
  • Stir grated vegetarian cheese into the béchamel or sprinkle some on top before baking for extra richness.
  • You can substitute canned lentils with cooked green or brown lentils.
  • Zucchini or mushrooms can be added for extra vegetables.
  • Use gluten-free flour in the béchamel for a gluten-free version.
  • For a vegan option, use plant-based butter and milk.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

Find it online: http://recipesbyjanet.com/vegetable-moussaka-casserole/