Description
A hearty and flavorful Vegetarian Moussaka featuring layers of roasted potatoes, eggplant, and zucchini, topped with a rich lentil tomato sauce and creamy béchamel. This Mediterranean-inspired casserole is baked to golden perfection and garnished with pecorino cheese and fresh parsley, perfect for a comforting and nutritious family meal.
Ingredients
Scale
Vegetable Layers
- Potatoes, sliced into 1cm rounds
- Eggplant, sliced into 1cm rounds
- Zucchini, sliced into 1cm rounds
- Olive oil, for brushing
- Salt and pepper, to taste
Lentil Sauce
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp tomato paste
- 1 can (400g) lentils (green or black), drained and rinsed if canned
- 1 can (400g) chopped tomatoes or passata
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 tsp cumin
- Salt and pepper, to taste
- 1 bay leaf
- Splash of water, as needed
Béchamel Sauce
- 40g butter (approximate for standard roux)
- 40g all-purpose flour
- 500ml milk
- Nutmeg, freshly grated, to taste
- Black pepper, to taste
- 2 egg yolks
Other
- Pecorino cheese (or Parmesan), grated, for layering and topping (approx. 100g)
- Fresh parsley, chopped, for garnish
Instructions
- Roast the Vegetables: Preheat the oven to 400°F (200°C). Slice the potatoes, eggplant, and zucchini into 1cm rounds. Arrange the slices on a baking tray. Brush all slices generously with olive oil and season with salt and pepper to taste. Roast for 30 minutes, flipping the vegetables halfway through to ensure even cooking and browning.
- Prepare the Lentil Sauce: Heat 1 tablespoon of olive oil in a pan over medium heat. Add the diced onion and minced garlic and sauté until softened and translucent, about 5 minutes. Stir in the tomato paste and cook for another minute to deepen the flavor. Add the lentils, chopped tomatoes or passata, cinnamon, nutmeg, cumin, bay leaf, and season with salt and pepper. Add a splash of water if the sauce is too thick. Simmer gently for 20 minutes, stirring occasionally, until the sauce thickens and flavors meld.
- Make the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour to make a smooth roux and cook for 1-2 minutes without letting it brown. Gradually whisk in the milk, continuing to whisk until the sauce thickens and becomes creamy. Season with freshly grated nutmeg and black pepper. Remove from heat and whisk in the egg yolks quickly to enrich the sauce without scrambling them. Set aside.
- Assemble the Moussaka: Preheat the oven to 350°F (180°C). Grease a baking dish with butter or olive oil. Layer the vegetables by alternating potatoes, eggplant, and zucchini in the dish. Between each layer, sprinkle some grated pecorino cheese and chopped fresh parsley for flavor and moisture. Once the vegetable layers are complete, spoon the lentil sauce evenly over the top. Pour the béchamel sauce over everything, spreading it evenly to cover the surface. Finish by sprinkling more grated pecorino cheese on top.
- Bake: Bake in the preheated oven for 30 minutes, or until the top is golden brown and bubbling around the edges. This step fully cooks the béchamel and melds the flavors of all components.
- Rest and Serve: Remove the moussaka from the oven and let it rest for 10 minutes before slicing. This resting time helps the layers set and hold together, making it easier to serve neat portions. Garnish with additional fresh parsley if desired and serve warm.
Notes
- Roasting vegetables separately helps to avoid sogginess and enhances flavor with caramelization.
- Using a combination of green or black lentils makes the sauce hearty and protein-rich.
- The béchamel sauce should be thick but pourable and enriched with egg yolks for creaminess without curdling.
- Vegetarian and can easily be made vegan by substituting béchamel with a plant-based sauce and skipping cheese.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven.
