Veggie Lentil Moussaka

Vegetarian moussaka in a baking dish with pieces removed

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5 from 1 vote

Veggie Lentil Moussaka

Creamy vegetarian moussaka with perfectly cooked eggplant and nutty lentils.

Prep Time15

Cook Time1 15

Resting Time20

Total Time1 30

Course: Dinner

Cuisine: Greek

Keyword: vegetarian moussaka

Servings:

Author: Julia Frey of Vikalinka

Ingredients

For the eggplant

4 small eggplants
2 tbsp This is an affiliate link.olive oil
salt to taste

For the lentil sauce

1 tbsp This is an affiliate link.olive oil
1 onion
3 cloves garlic
750g / 4 cups cooked green lentils started with 2 cups dried lentils
1/8 tsp salt
1 cinnamon stick
1 This is an affiliate link.bay leaf
1/4 tsp allspice
1 tsp dried thyme
500g / 2 cups passata/crushed tomatoes
125ml / 1/2 cup This is an affiliate link.vegetable stock

For the faux 'béchamel sauce'

340g / 12 oz cream cheese
150ml / 1/3 cup milk
50g / 1/2 cup This is an affiliate link.Parmesan cheese grated

Instructions

To prepare the eggplant, cut into ¼ inch slices and arrange them on a baking sheet in a single layer. Season with salt and brush with olive oil or spray with a cooking spray. Broil/grill in the oven for 7 minutes, then flip the slices, season with salt and brush with more olive oil and finish broiling for 3-5 minutes longer until they are cooked all the way through. You might need to use 2-3 baking trays to fit all eggplant slices. (This step could be done a day ahead.)
To prepare the lentil sauce, cook the chopped onion in olive oil over low heat for 7-10 minutes until soft and slightly caramelized, then add minced garlic and cook for 30 seconds longer. Add cooked green lentils, a pinch of salt, 1 cinnamon stick, 1 bay leaf, allspice, dried thyme, tomato passata or crushed tomatoes, vegetable stock and stir everything to combine. Bring to a boil, then lower the heat and simmer for 20 minutes uncovered, stirring once in a while until the mixture is thick and the liquid is mostly gone.
To make the faux béchamel sauce, combine the cream cheese and milk in a small saucepan, heat gently while stirring with a whisk until it smooth.
To assemble the moussaka, spread 1/3 of the lentil sauce over the bottom of a rectangular 9X13 inch (23 by 33 cm) baking pan, then top with half of the cheese sauce and sprinkle with ½ of the grated Parmesan. Cover with eggplant sliced. Repeat the layers finishing with the eggplant slices, the rest of the cheese sauce and Parmesan.
Cook for 40 minutes at 350F/180C, then broil/grill for 2 minutes until golden. Let the moussaka rest for 20 minutes before cutting it into squares.

Notes

Allow the moussaka to rest for 15-20 minutes before serving. This allows some of the liquid to be reabsorbed so pieces hold their shape better when serving, and lets the moussaka come down to a temperature that is better for eating.

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