Description
This Vegetarian Moussaka is a Greek-inspired casserole featuring layers of roasted eggplant and zucchini, a hearty lentil-tomato mixture, and a creamy béchamel sauce. A comforting and flavorful meatless dish perfect for a satisfying dinner.
Ingredients
Scale
Lentil Tomato Mixture:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- Salt and black pepper to taste
- 1 cup cooked lentils
Roasted Vegetables:
- 2 tablespoons olive oil
- 1 large eggplant, sliced into 1/2-inch rounds
- 2 medium zucchinis, sliced into rounds
Béchamel Sauce:
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 1/2 cups milk
- 1/4 teaspoon ground nutmeg
- 1/3 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Roast the Vegetables: Preheat oven to 400°F (200°C). Roast eggplant and zucchini slices with olive oil for 20 minutes.
- Prepare Lentil Tomato Mixture: Sauté onion, garlic, and bell pepper. Add crushed tomatoes, tomato paste, oregano, cinnamon, salt, pepper, and lentils. Simmer.
- Make Béchamel Sauce: Melt butter, stir in flour, whisk in milk, add nutmeg and Parmesan.
- Assemble: Layer roasted vegetables, lentil mixture, and béchamel in a baking dish. Top with mozzarella.
- Bake: Bake at 375°F (190°C) for 30–35 minutes. Let rest before serving.
Notes
- You can substitute lentils with cooked chickpeas or a vegetarian ground meat alternative.
- For a gluten-free version, use gluten-free flour in the béchamel sauce.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 8g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 25mg
