Vegetarian Moussaka

4.80 from 64 votes

This simple Vegetarian Moussaka is made with aubergines, potatoes and courgettes, topped with a creamy cheese sauce. It's a delicious family-friendly recipe that makes a great midweek meal, and is also perfect to batch cook and freeze for later.

Prep Time10

Cook Time1 20

Total Time1 30

Course: Main Course

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

2 tbsp Olive oil
1 Onion Chopped.
4 Cloves Garlic Chopped.
2 Courgettes Sliced.
2 Large aubergine
750 g Potatoes
2x 400g Tinned chopped tomatoes
Salt and pepper To taste.
1 tbsp Oregano
100 g Red Lentils (dried)
1 tsp Honey
1 tsp Cinnamon

For the topping:

250 g Ricotta
2 Eggs Whisked.
100 g Greek yoghurt
1/2 tsp Freshly grated nutmeg Approx.
100 g Cheddar Grated.

Metric - Imperial

Instructions

Preheat your oven to 180C350F (fan).
Finely chop the onions and garlic. Slice the courgettes.
Slice the aubergine into 2cm thick slices.
Peel and chop the potatoes also to 2cm thick slices.
Next, fry the onion and garlic in some of the olive oil for around 5 minutes until the onion has started to brown.
Add the courgettes, salt and pepper to taste, oregano, honey and cinnamon, and cook for a further 3 minutes.
Now add chopped tomatoes and lentils. Half fill one of your empty tomato tins with water and pour that in too. Stir to combine and simmer for about 30 minutes.
While this is cooking away, arrange your slices of aubergine on a baking tray, drizzle with olive oil and cook in the oven for 20 minutes.
Boil your potatoes for about 15 minutes.
Spread the tomato mixture on the bottom of a dish, then layer slices of aubergine on top, followed by the potato.
Combine the ricotta, eggs, Greek yoghurt and nutmeg in bowl, then pour over the top, ensuring everything is covered. Sprinkle the grated cheddar cheese on top evenly.
Bake in the oven for 20 minutes until the moussaka is golden brown and bubbling.

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Notes

Frozen veggies: I often use frozen onion and garlic, it is so handy! If you use frozen aubergines, defrost and then add to the mixture to cook in the oven.

Courgette: If you're in the US this is called zucchini.

Aubergine: If you're in the US this is called eggplant.

Lentils: After cooking in the pan with the tomatoes check that the the lentils are soft and tender, not grainy. If not, cook for a couple more minutes.

Batch cook: This is the perfect dish for batch cooking - simply double the recipe and make two (one to eat now and one to freeze). For best results, assemble the moussaka and then freeze before cooking, either as a whole or in individual portions. The leftovers also freeze well too!

Nutrition