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A large spoon taking a scoop of vegetable moussaka casserole.

Vegetable Moussaka Casserole

This vegetable moussaka casserole is a much easier version of a vegetarian moussaka - but is just as tasty, with a luxurious creamy topping!
4.84 from 6 votes
Prep Time: 25 minutes
Cook Time: 1 hour 35 minutes
Total Time: 2 hours
Servings: 4
Calories: 523kcal
Author: Becca Heyes

Recipe printed from www.easycheesyvegetarian.com

Ingredients

For the lentil layer:

  • 1 medium eggplant (aubergine) (~ 250g / ~ 9 oz)
  • ~ 500g (~ 1 lb) potatoes
  • 1 medium onion (or 1/2 large onion)
  • 2 Tbsp oil
  • 400 g tinned lentils, drained (240g, or ~ 1 1/4 cups, when drained)
  • 400 g tin (~ 1 1/3 cups) chopped tomatoes
  • 1 Tbsp tomato puree
  • 1 tsp minced garlic
  • 1/2 tsp dried mint
  • 1/2 tsp dried oregano

For the topping:

  • 60 g (~ 2 oz) butter
  • 60 g (~ 2 oz) plain flour
  • 500 ml (~ 2 cups) milk
  • 1/2 tsp salt
  • 1 large tomato, sliced

Instructions

  • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  • Cut the eggplant, potatoes and onion into 2cm dice (I didn’t bother peeling the potatoes). Toss them in a little oil, and add to a baking dish - mine measured approx. 8 x 8 inches.
    Diced potato, onion and eggplant in a baking dish.
  • Roast the vegetables in the centre of the oven for around 50 minutes, stirring once or twice during cooking, or until the vegetables are fairly soft (the potatoes might still be a bit al dente). If you decide to spread the vegetables out onto a baking tray instead of using the dish, they will cook more quickly.
    Roasted potatoes, onion and eggplant in a baking dish.
  • Add the tinned lentils, tinned tomatoes, tomato puree, garlic, and dried herbs, and mix well to combine.
    A baking dish with roasted vegetables and lentils in tomato sauce.
  • Return to the oven for a further 30 minutes, until the tomatoes have thickened up into a rich sauce. Mix well.
    Roasted eggplant and potatoes in tomato sauce.
  • To make the béchamel topping, melt the butter in a saucepan over a medium-low heat, and add the flour. Mix to create a thick paste (a roux), and cook for a minute or so, stirring constantly. Add the milk a little at a time, stirring until smooth each time before adding more milk. Season to taste with salt. If you need more detailed instructions, check out my white sauce recipe.
    Homemade white sauce in a saucepan.
  • Pour the béchamel sauce over the lentil mixture, and top with a few slices of tomato.
    Uncooked moussaka in a baking dish topped with sliced tomatoes.
  • Return to the oven for a final 25 minutes, or until the topping is lightly browned.
    Cooked moussaka casserole topped with sliced tomatoes.
  • Allow to stand for a few minutes, then serve.
    A portion of vegetable moussaka with lentils and eggplant, topped with sliced tomato.

Video

Nutrition

Nutrition Facts
Vegetable Moussaka Casserole
Amount Per Serving (1 portion)
Calories 523 Calories from Fat 203
% Daily Value*
Fat 22.6g35%
Saturated Fat 10.3g52%
Cholesterol 43mg14%
Sodium 281mg12%
Potassium 1542mg44%
Carbohydrates 68.4g23%
Fiber 15.8g63%
Sugar 15.1g17%
Protein 16.6g33%
Calcium 235mg24%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.