Ever crave the deep, comforting layers of a classic moussaka but want to keep things meatless? Welcome to your new favorite family dinner. This incredibly satisfying Vegetarian Moussaka is packed with roasted eggplant (aubergine), tender potatoes, zucchini (courgette), and a rich, spiced tomato lentil sauce that’s so flavorful, you won’t miss the meat at all. Topped with a simple, creamy ricotta and cheddar cheese layer, it’s a wholesome, one dish wonder that’s perfect for feeding a crowd, meal prepping, or freezing for a future cozy night in.
While it takes about 90 minutes from start to finish, most of that is hands off oven and simmering time. The result is a layered masterpiece of Mediterranean flavors; think sweet cinnamon, aromatic oregano, and fresh nutmeg; that makes every minute of prep completely worthwhile. Let’s make a vegetarian comfort food classic!
Why You’ll Love This Recipe
- A Complete, Wholesome Meal: Packed with vegetables, plant based protein from red lentils, and creamy dairy, this dish is nourishing and satisfying all on its own.
- Batch Cook & Freezer Hero: The recipe doubles easily, and you can assemble and freeze it before baking for the ultimate convenient future meal.
- Family Friendly Flavor: The rich tomato sauce and cheesy topping are a universal hit with both kids and adults.
- Simplified for Easy Success: We skip the traditional, fussy béchamel for a no fail ricotta and Greek yogurt topping that’s just as delicious.
Ingredients for Vegetarian Moussaka
For the Vegetable & Lentil Layer:
- 2 tablespoons olive oil, divided
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 2 medium zucchini (courgettes), sliced into half moons
- 2 large eggplants (aubergines), sliced into ½ inch thick rounds
- 1.5 lbs (about 3-4 medium) potatoes (Russet or Yukon Gold), peeled and sliced ½ inch thick
- 2 (14.5 oz) cans chopped tomatoes
- 1 tablespoon dried oregano
- 1 cup (100g) dried red lentils, rinsed
- 1 teaspoon honey
- 1 teaspoon ground cinnamon
- Salt and black pepper to taste
For the Cheesy Topping:
- 1 cup (250g) ricotta cheese
- 2 large eggs, lightly beaten
- ½ cup (100g) plain Greek yogurt
- ½ teaspoon freshly grated nutmeg (or ground nutmeg)
- 1 cup (100g) grated sharp cheddar cheese
How to Make Vegetarian Moussaka
1Prep and Cook the Components
1. Preheat and Prep: Preheat your oven to 350°F (180°C). Chop your onion, garlic, and slice the zucchini, eggplant, and potatoes.
2. Make the Sauce: In a large pot or Dutch oven, heat 1 tbsp olive oil over medium heat. Cook the onion and garlic for 5 mins until soft. Add the zucchini, oregano, cinnamon, honey, salt, and pepper. Cook for 3 more minutes. Stir in the canned tomatoes, red lentils, and one can of water. Bring to a simmer, then reduce heat and let it bubble gently for 30 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.
3. Cook the Vegetables: While the sauce simmers, arrange the eggplant slices on a baking sheet, drizzle with the remaining 1 tbsp olive oil, and roast for 20 minutes. In a separate pot, boil the potato slices in salted water for about 15 minutes, until just fork tender but not falling apart. Drain.
2Layer the Moussaka
1. Assemble: In a 9×13 inch (or similar 3 quart) baking dish, spread the thick tomato lentil sauce evenly on the bottom. Next, arrange a single layer of the roasted eggplant slices over the sauce. Finally, layer the par cooked potato slices over the eggplant.
3Add the Topping and Bake
1. Make the Topping: In a medium bowl, mix the ricotta, beaten eggs, Greek yogurt, and nutmeg until smooth.
2. Bake: Pour the ricotta mixture over the potato layer, spreading it to cover completely. Sprinkle the grated cheddar cheese evenly over the top.
3. Bake to Perfection: Bake for 20-25 minutes, until the topping is set, the cheese is golden and bubbling, and the edges are fragrant. Let it rest for 10 minutes before slicing and serving.
Chef’s Notes & Pro Tips
- Lentil Check: The key to the sauce is ensuring the red lentils are fully cooked and tender, not gritty. If they’re still firm after 30 minutes, add a splash of water and simmer a bit longer.
- Time Saving Shortcuts: Use pre chopped frozen onion and garlic, or even frozen eggplant slices (thaw and pat dry first). For an even quicker sauce, you can substitute the dried red lentils with 1 ½ cups of cooked canned brown or green lentils, adding them in the last 5 minutes of simmering.
- Make Ahead Magic: This dish is ideal for preparing in advance. You can: 1) Make the sauce and store it in the fridge for 2 days; 2) Fully assemble the moussaka (without baking) and refrigerate for up to 48 hours (add 5-10 mins to bake time); or 3) Assemble and freeze for up to 3 months (thaw overnight in fridge before baking).
- Serving Suggestions: This is a complete meal on its own! For a true Greek feast, serve it with a simple Greek salad, some warmed pita bread, or roasted green beans.
The Best Vegetarian Moussaka
Ingredients
- 2 tbsp olive oil divided
- 1 large onion chopped
- 4 cloves garlic chopped
- 2 medium zucchini sliced
- 2 large eggplants sliced ½ inch thick
- 1.5 lbs potatoes peeled and sliced ½ inch thick
- 2 14.5 oz cans chopped tomatoes
- 1 tbsp dried oregano
- 1 cup dried red lentils rinsed
- 1 tsp honey
- 1 tsp ground cinnamon
- Salt and black pepper to taste
- 1 cup ricotta cheese
- 2 large eggs lightly beaten
- ½ cup plain Greek yogurt
- ½ tsp freshly grated nutmeg
- 1 cup grated sharp cheddar cheese
Instructions
- Preheat oven to 350°F (180°C).
- Make Sauce: In a large pot, heat 1 tbsp oil. Cook onion and garlic 5 mins. Add zucchini, oregano, cinnamon, honey, salt, pepper. Cook 3 mins. Add tomatoes, lentils, and 1 can of water. Simmer 30 mins until lentils are tender.
- Cook Veg: Toss eggplant slices with 1 tbsp oil, roast on a tray for 20 mins. Boil potato slices for 15 mins until tender. Drain.
- Assemble: In a 9x13 dish, spread sauce, then layer eggplant, then potatoes.
- Make Topping: Mix ricotta, eggs, yogurt, and nutmeg. Spread over potatoes. Sprinkle with cheddar.
- Bake for 20-25 mins until golden. Rest 10 mins before serving.
Notes
- Ensure lentils are soft before assembling. The dish can be assembled and refrigerated 2 days ahead or frozen for 3 months (thaw before baking).
- For a quicker sauce, substitute 1 ½ cups of cooked canned lentils for the dried.
