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    Home » Vegetarian Moussaka

    October 15, 2021

    Vegetarian Moussaka

    Jump to Recipe
    vegetable moussaka being served on a baking dish with chopped coriander on top, a bowl with more coriander on the side and forks on the bottom left corner
    vegetable moussaka on a baking dish with chopped coriander on top, a bowl with more coriander on the side and forks on the bottom left corner

    This vegetarian moussaka recipe is a great meatless dish to serve for a dinner party! Layered with aubergine and lentils in a delicious tomato sauce and topped with mozzarella cheese, this dish will impress any comfort food lover!

    a baking dish with vegetable moussaka with chopped coriander on top

    Ingredients to make this recipe

    Lentils: canned lentils, drained and rinsed. We've used red lentils, but you can also use green lentils.

    Aubergine: Cut into slices lengthwise or crosswise.

    Onion: For extra flavor.

    Garlic: For extra flavor.

    Tomatoes: We've used canned peeled tomatoes.

    Olive oil: To saute and brush the aubergines. 

    Seasoning: To season this dish, we've used salt, black pepper, bay leaf, dried oregano, and dried coriander.

    Mozzarella and parmesan cheese: To cover the top and give a cheesy flavor. You can substitute for vegan cheese to turn this recipe vegan.

    Fresh coriander:  To garnish. This is an optional ingredient.

    vegetable moussaka on a baking dish with chopped coriander on top, a bowl with more coriander on the side and forks on the bottom left corner

    How to make this recipe

    First, heat a grill pan over medium heat. Then, slice the aubergines, brush them with olive oil, season with a pinch of salt, and grill in batches for 2 minutes on each side or until soft.

    Next, heat a cooking pot over medium heat and add one tablespoon of olive oil. When hot, add the bay leaf, onion, and garlic and saute for 5 minutes or until soft. Stir often.

    Then, add the tomatoes, mix everything and cook for 5 minutes.

    Add the lentils, salt, black pepper, dried oregano, dried coriander, and let it simmer on low heat for 15 minutes. Stir occasionally.

    Preheat the oven to 400 degrees F (200 C).

    To assemble the moussaka, pour a bit of the lentil sauce on the bottom of a baking dish and spread. 

    Then layer with the aubergine slices on top. Repeat this process until you have two layers of lentil sauce and two layers of aubergine slices. 

    Finally, add the mozzarella cheese and parmesan cheese on top and bake for 25 to 30 minutes or until golden and the cheese is melted.

    Serve your vegetarian moussaka garnished with chopped coriander.

    vegetable moussaka being served on a baking dish with chopped coriander on top, a bowl with more coriander on the side and forks on the bottom left corner

    FAQ

    Can moussaka be made the day before?

    Yes, it can! The best thing about this dish is that you can prepare it the day before. That is why we think it is a great option to serve for a dinner party! That means you don't have to leave all the work for the last minute!

    It can also be frozen for up to a month!  

    How do you cut aubergine for moussaka?

    The best way to cut aubergine for moussaka is by slicing it lengthways or crosswise. 

    vegetable moussaka close up with chopped coriander on top

    Tips for making this recipe

    • Prepare ahead: Make this vegetarian moussaka one day earlier to save you time. Assemble the moussaka, cover the top of the baking dish with kitchen cling film, and store in the fridge.
    • Freeze up to a month: This moussaka recipe freezes very well. Divide into smaller portions in freezer containers and freeze to have something prepared for when you don't feel like cooking.
    • Turn this recipe vegan: Use vegan cheese to make this recipe completely vegan.

    More vegetarian recipes

    • Nasi Goreng
    • Ricotta Stuffed Shells
    • Huevos Rancheros
    vegetable moussaka on a baking dish with chopped coriander on top, a bowl with more coriander on the side and forks on the bottom left corner

    If you tried this recipe, don't forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!

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    vegetable moussaka being served on a baking dish with chopped coriander on top, a bowl with more coriander on the side and forks on the bottom left corner

    Vegetarian Moussaka

    • Author: Rita
    • Prep Time: 30 minutes
    • Cook Time: 60 minutes
    • Total Time: 1 hour 30 minutes
    • Yield: 4 to 6 servings 1x
    • Category: Main
    • Method: Cook
    • Cuisine: Greek
    • Diet: Vegetarian
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    Description

    This vegetarian moussaka is the perfect comfort food! This dish is layered with aubergine and lentils in a delicious tomato sauce and topped with mozzarella cheese. This recipe is excellent to make ahead and freezer-friendly.


    Ingredients

    Scale
    • 2 aubergines, sliced (800 g)
    • 2 tbsp olive oil
    • pinch of salt
    • 1 onion, chopped
    • 3 garlic cloves, minced
    • 1 bay leaf
    • 2 cans peeled tomatoes
    • 2 cans cooked lentils, drained and rinsed
    • 1 pinch black pepper
    • 1 tsp dried oregano
    • 1 tsp dried coriander
    • mozzarella cheese (or vegan cheese)
    • parmesan cheese
    • fresh coriander (optional)

    Instructions

    1. Heat a grill pan over medium heat. Then, slice the aubergines, brush them with one tablespoon of olive oil, season with a pinch of salt, and grill in batches for 2 minutes on each side or until soft.
    2. Heat a cooking pot over medium heat and add one tablespoon of olive oil. When hot, add the bay leaf, onion, and garlic and saute for 5 minutes or until soft. Stir often.
    3. Then, add the tomatoes, mix everything and cook for 5 minutes.
    4. Add the lentils, salt, black pepper, dried oregano, dried coriander, and let it simmer on low heat for 15 minutes. Stir occasionally.
    5. Preheat the oven to 400 degrees F (200 C).
    6. To assemble the moussaka, pour a bit of the lentil sauce on the bottom of a baking dish and spread. Then layer with the aubergine slices on top. Repeat this process until you have two layers of lentil sauce and two layers of aubergine slices.
    7. Finally, add the mozzarella cheese and parmesan cheese on top and bake for 25 to 30 minutes or until golden and the cheese is melted. Serve garnished with chopped coriander.

    Notes

    Prepare ahead: Make this recipe one day earlier to save you time. Assemble the moussaka, cover the top of the baking dish with kitchen cling film, and store in the fridge.

    Freeze up to a month: This moussaka recipe freezes very well. Divide into smaller portions in freezer containers and freeze to have something prepared for when you don't feel like cooking.

    Turn this recipe vegan: Use vegan cheese to make this recipe completely vegan.

    Keywords: vegetarian moussaka, vegetable moussaka recipe

    Did you make this recipe?

    Tag @cocoandcamellia on Instagram and hashtag it #cocoandcamellia — I can't wait to see what you've made!

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    Hi, I'm Rita! Welcome to Coco & Camellia! Here you'll find recipes for an 80-20 way of eating. That means 80% healthy meals and 20% for delicious treats! Because life is all about balance and we should always feel happy while eating.

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