Name: Vegetarian Moussaka with Lentils and Mushrooms
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6 servings
Cuisine: Mediterranean cuisine
Ingredients: 2 pcs eggplant (medium-sized, sliced lengthwise); 1 pcs onion (large, finely chopped); 3 pcs garlic (cloves, minced); 250 g mushrooms (cremini or your favorite, roughly chopped); 200 g brown or green lentils (dried, rinsed); 400 ml tomato sauce (crushed tomatoes or passata); 250 ml vegetable broth; 2 tbsp olive oil; 1 tsp dried oregano; salt (to taste); black pepper (freshly ground, to taste); 60 g butter; 60 g all-purpose flour; 750 ml milk (whole milk recommended); 0.25 tsp nutmeg (freshly grated); salt (to taste); black pepper (freshly ground, to taste); 50 g grated cheese (parmesan or cheddar, optional)

A comforting vegetarian moussaka, rich with lentils and mushrooms, is baked in a rustic dish and topped with a golden-brown béchamel sauce.

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

Instructions

Prepare Eggplant

1Preheat oven to 200°C (400°F).
2Arrange 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

1In a large pot, heat 2 tbsp olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
2Add minced garlic and chopped mushrooms, cook until mushrooms release their liquid and start to brown, about 5-8 minutes.
3Stir in the rinsed lentils, crushed tomatoes, vegetable broth, dried oregano, salt, and pepper.
4Bring 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

1Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to form a roux.
2Gradually 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.
3Remove from heat. Stir in grated nutmeg, salt, and pepper to taste.

Assemble and Bake

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

Instructions

Prepare Eggplant

1Preheat oven to 200°C (400°F).
2Arrange 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

1In a large pot, heat 2 tbsp olive oil over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
2Add minced garlic and chopped mushrooms, cook until mushrooms release their liquid and start to brown, about 5-8 minutes.
3Stir in the rinsed lentils, crushed tomatoes, vegetable broth, dried oregano, salt, and pepper.
4Bring 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

1Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to form a roux.
2Gradually 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.
3Remove from heat. Stir in grated nutmeg, salt, and pepper to taste.

Assemble and Bake

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

Nutrition Information

Calories: 450 kcal
Protein: 20 g
Fat: 22 g
Carbs: 45 g

Nutrient	Per serving
Calories	450 kcal
Protein	20 g
Fat	22 g
Carbs	45 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.