Vegetarian Moussaka Recipe

Greece is known for its beautiful beaches, striking blue and white architecture, and delicious, flavorful food. One of the staples in Greek cuisine is moussaka, which is a savory, layered casserole that is comfort food at its finest. Wellness coach and recipe developer Miriam Hahn brings us this recipe for vegetarian moussaka and says, "There are so many great things about this recipe. It's similar to Italian lasagna, but uses layers of eggplant and potatoes instead of the noodles. It can be made ahead, and is great for serving to a large group. It does take some time to prepare, but it's well-worth the effort. Using lentils in place of meat makes this a very healthy meal that is loaded with protein, fiber, vitamins, and minerals." This meal pairs well with a Greek salad, a light soup, or steamed broccoli. Read on to learn how to make this delicious Greek meal.

You'll need quite a few ingredients to make this recipe. From the produce department, start by grabbing an eggplant, Yukon gold potatoes, garlic, an onion, mushrooms, and Italian parsley. For spices, you'll need some dried oregano, salt, garlic powder, pepper, dried thyme, ground cloves, nutmeg, and red pepper flakes. In the dry goods section, grab some avocado oil, vegetable broth, canned fire-roasted tomatoes, tomato paste, flour, breadcrumbs, and cooked lentils. 

"Some stores offer cooked lentils in the canned goods aisle, and some will have them shrink wrapped in the produce department. If you can't find them pre-cooked, you can easily cook up your own batch ... by just following the directions on the package. Just be sure to cook them al dente," Hahn shares. Finally, you'll need some milk, butter, Parmesan cheese, and eggs.

To start, preheat the oven to 425 F. Cut the eggplant in half crosswise, then slice it lengthwise into ¼-inch thick slices. Put the slices into a colander in the sink, shake ½ teaspoon of salt on the eggplant, and let this sit for 30 minutes. Slice the potatoes into ¼-inch-thick circles, and pat dry before adding them to a large bowl, along with 1 teaspoon of oil, 1 teaspoon of oregano, ½ teaspoon of garlic granules, and ¼ teaspoon of pepper. Toss, and place on a parchment paper-lined baking sheet. 

After 30 minutes, pat the eggplant dry, and add it to the same bowl used for the potatoes. Add 1 tablespoon of oil, 3 crushed garlic cloves, and ¼ teaspoon of pepper. Stir to combine, then lay it out on a second baking sheet. Bake the potatoes and eggplant for 20 to 25 minutes, or until golden brown.

To make the savory lentil mushroom mixture, grab a frying pan and add the remaining oil. Bring the heat to medium, and sautée the diced onions and remaining minced garlic for about 5 minutes. Then, add the diced mushrooms and cook for 8 more minutes, stirring frequently. To flavor things up, stir in 1 teaspoon of oregano, ½ teaspoon salt, dried thyme, ground cloves, and red pepper flakes. Then, add the vegetable broth, canned crushed tomatoes, tomato paste, and the cooked lentils. Stir to combine, and simmer for 15 minutes.

To make the béchamel sauce, add the butter to a small pot over medium heat. Once the butter has melted, add the flour and stir until a paste forms. Then, stir in the milk, Parmesan cheese, 1 teaspoon salt, ½ teaspoon garlic granules, and nutmeg. Pour ¼ cup of the mixture into a small bowl, and add the beaten eggs. Adding the eggs to a small amount of the béchamel prevents the eggs from scrambling in the pot. Stir, and add this mixture back into the pot.

To assemble, spray the bottom and sides of a 9-x13-inch baking dish with cooking spray. Lay the potatoes down, then ½ of the lentil mixture, the eggplant, the other ½ of the lentil mixture, and then top with the béchamel sauce. Sprinkle the breadcrumbs on top, and bake for 35 minutes. Let it cool for at least 30 minutes before slicing, and top with freshly-chopped parsley. Leftovers last for 5 days in a sealed container in the fridge.