The Best Vegetarian Moussaka
This hearty Vegetarian Moussaka layers roasted eggplant, potatoes, and a spiced tomato lentil sauce under a creamy ricotta and cheddar topping. A perfect make ahead family meal.
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.