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Vegetarian Moussaka with Lentils and Mushrooms - Image 1

Vegetarian Moussaka with Lentils and Mushrooms

Mediterranean cuisineVegetarian cuisineCzech cuisine
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Vegetarian Moussaka with Lentils and Mushrooms

Moussaka

  1. Vegetable-Based Vegan Dishes >
  2. Legume & Bean Dishes

Prep: 45 min • Cook: 60 min. This plant-based moussaka offers a hearty and satisfying alternative to the traditional meat version. Layers of tender eggplant are filled with a rich mixture of protein-packed lentils, earthy mushrooms, and aromatic vegetables, all simmered in a robust tomato sauce. Crowned with a creamy, smooth béchamel topping, this dish is baked to golden perfection, making it a comforting and flavorful centerpiece for any meal.

Preparation time
45 min
Cooking time
1 hr
Total time
1 hr 45 min
Servings
6
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

Vegetables

  • 2 pcs eggplant(medium-sized, sliced lengthwise)
  • 1 pc onion(large, finely chopped)
  • 3 pcs garlic(cloves, minced)
  • 9oz mushrooms(cremini or your favorite, roughly chopped)

Lentil Filling

  • 7oz brown or green lentils(dried, rinsed)
  • 13 1/2 fl oz tomato sauce(crushed tomatoes or passata)
  • 8 3/7 fl oz vegetable broth
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • salt(to taste)
  • black pepper(freshly ground, to taste)

Béchamel Sauce

  • 2oz butter
  • 2oz all-purpose flour
  • 25 3/8 fl oz milk(whole milk recommended)
  • 1/4 tsp nutmeg(freshly grated)
  • salt(to taste)
  • black pepper(freshly ground, to taste)

Topping

  • 2oz grated cheese(parmesan or cheddar, optional)

Instructions

Prepare Eggplant

  1. Preheat oven to 200°C (400°F).
  2. Arrange eggplant slices on baking sheets, brush lightly with olive oil. Bake for 20-25 minutes until softened and lightly golden. Set aside.

Make Lentil Filling

  1. In a large pot, heat 2 tbsp olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
  2. Add minced garlic and chopped mushrooms, cook until mushrooms release their liquid and start to brown, about 5-8 minutes.
  3. Stir in the rinsed lentils, crushed tomatoes, vegetable broth, dried oregano, salt, and pepper.
  4. Bring to a simmer, then reduce heat, cover, and cook for 25-30 minutes, or until lentils are tender and the sauce has thickened. Adjust seasoning.

Prepare Béchamel Sauce

  1. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to form a roux.
  2. Gradually whisk in the milk until smooth. Bring to a gentle simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
  3. Remove from heat. Stir in grated nutmeg, salt, and pepper to taste.

Assemble and Bake

  1. Spread the lentil filling evenly in the bottom of a large baking dish (approx. 9x13 inches).
  2. Arrange the baked eggplant slices over the lentil filling.
  3. Pour the béchamel sauce evenly over the eggplant slices, ensuring full coverage.
  4. Sprinkle with grated cheese, if using.
  5. Bake in the preheated oven at 180°C (350°F) for 30-35 minutes, or until the top is golden brown and bubbly.
  6. Let it rest for 10-15 minutes before serving.

Nutrition

Servings
6
Serving size (imperial)
14.1 oz
NutrientPer servingPer 100 gTotal (6 servings)
Calories450 kcal112.5 kcal2,700 kcal
Protein20 g5 g120 g
Fat22 g5.5 g132 g
Carbs45 g11.3 g270 g

Tips

  • Salting and draining the eggplant slices beforehand can help remove excess moisture and bitterness.
  • Ensure the béchamel sauce is smooth and lump-free by whisking continuously and adding milk gradually.
  • Allowing the moussaka to rest before slicing is crucial for it to hold its shape and for the flavors to meld.

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