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!
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.
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.
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.
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
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Vegetarian Moussaka
- 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
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
- 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
- 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.
- 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 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
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