Vegetarian Moussaka

Vegetarian Moussaka is a hearty casserole with layers of roasted eggplant and zucchini, tomato sauce thickened with quick-cooking red lentils, ground cinnamon, and a creamy béchamel sauce on top. Each layer stays distinct and bakes into a truly luxurious dish.

It’s a vegetarian extravaganza for special gatherings. Yes, it takes some time to put together, but it’s not daunting to pull off! Once you break it down you will see it is not overwhelming and you won’t have a sink full of pots and pans.

How to Make Vegetarian Moussaka

Moussaka is the ultimate Greek comfort food, and that’s true for both the vegetarian version and this more traditional version made with beef or lamb. In either case, it’s a multi-step process that yields delicious results. There are three components to Vegetarian Moussaka:

1. Roast thick slices of eggplant and zucchini until tender. They get soft and creamy.
2. Make a quick and easy tomato sauce with canned tomatoes and lentils to give it body and extra protein. It has the subtle flavor of cinnamon, which is a traditional spice found in moussaka.
3. Cheese and eggs are added to a homemade béchamel. It’ll give the moussaka a creamy and luxurious finish.

Assemble each component into a baking dish and bake it until bubbly and golden on top. 

How to Make Béchamel 

Béchamel, sometimes called white or cream sauce, is the most delicious hallmark of a traditional moussaka. The dish is blanketed with it, creating a creamy and luscious golden top. You’ll be amazed at how easy it is to make. Got 10 minutes?

1. Melt butter in a saucepan. 
2. Stir in flour and cook it for about 2 minutes while stirring constantly. It will become a pale golden paste. 
3. Gradually whisk in milk until smooth. 
4. Cook the béchamel, continuously whisking to keep the bottom of the pan from scorching until it boils for about 1 minute and thickens. Stir, stir, stir. That’s all there is to it!

Tempering the Eggs

Traditionally, béchamel used in moussaka has eggs whisked in so that when it bakes it softly sets and is not runny. Since the béchamel is really hot, the eggs need to be tempered so that they don’t scramble.

To temper eggs, slowly warm them with a small amount of béchamel. Start by thoroughly whisking the eggs in a large bowl. Set the bowl on a dampened dish towel or paper towel so it doesn’t wobble on the counter as you whisk in the béchamel.

Whisk continuously while you slowly drizzle about 1/2 cup of hot béchamel into the eggs, about 1 tablespoon at a time. The eggs will feel warm to the touch. Then, gradually whisk in the remaining hot béchamel. If it looks curdled, strain it through a fine mesh strainer set over a bowl to remove the lumps. It’s still okay to use! 

Tips and Tricks for Vegetarian Moussaka

Here are a few tips you should know before you make moussaka. You’ll have the best results knowing these up front.

• Choose firm eggplants. You don’t need to salt it beforehand. Myth buster: Many recipes call for salting eggplant to remove bitterness and moisture. Not all eggplants are bitter—only overly mature eggplants tend to be bitter. I recommend salting eggplants for frying, but you don’t need to for this recipe. 
• Cut the eggplants and zucchini into 1/2-inch slices and roast them in the oven. The vegetables in moussaka are typically fried. Roasting them is less messy, easier, and some of the moisture is released as it roasts, preventing the moussaka from becoming soggy.
• Start making the tomato sauce and the béchamel while the vegetables roast to save time.

Swaps and Variations that Work

When you adapt a meat version of moussaka to make it vegetarian, you really have license to make a few substitutions and still stay true to the spirit of the dish. 

• Traditionally, moussaka uses a dry, salty sheep’s milk cheese called kefalotyri. If you’re lucky enough to find it, use it! If not, Kasseri, Pecorino Romano or Parmesan cheese are great substitutes. 
• Swap out some of the zucchini with sliced potatoes. Brush them with olive oil, sprinkle with salt, and roast them in the oven until tender, just like the zucchini. 
• For a cheesier béchamel, add about 1/2 cup more cheese. 
• Add canned chickpeas or sliced mushrooms to the tomato sauce.  
• Use green, black, or French green lentils instead of red lentils in the tomato sauce. Red lentils soften relatively quickly, so allow extra time for the other lentils to cook. 

Make Ahead Tips

There are two options for planning ahead: 

Assemble now: Assemble the moussaka, tightly cover it with plastic wrap, and refrigerate it for up to two days before baking. You may need to add a few more minutes to the baking time.

Assemble later: Refrigerate each component (the vegetables, the tomato sauce, and the béchamel sauce) separately in lidded containers for up to three days. Assemble it just before baking.

How to Store and Reheat Moussaka 

Leftovers can be refrigerated tightly covered for three to four days. Reheat the moussaka in a 350°F oven for approximately 30 minutes until warmed all the way through. I test it with an instant read thermometer inserted into the center. It should read 160°F. If the top begins to darken before the moussaka is fully reheated, cover it loosely with foil.

To freeze cooked moussaka: Cool it down, then freeze the entire dish or divide it into portions before freezing. Wrap the portions well with plastic wrap and then foil to prevent freezer burn. It will last for up to three months in the freezer. Thaw it the refrigerator overnight before reheating. 

To freeze assembled, uncooked moussaka: Wrap the whole dish with plastic wrap and then in foil. It will last for up to three months in the freezer. The night before you are ready to bake it, defrost the moussaka in the refrigerator. Bake according to directions. 

More Ways Vegetarians Layer Up

• Vegetarian Spinach and Mushroom Lasagna
• Spanakopita
• Butternut Squash Lasagna
• Zucchini, Eggplant, Tomato Gratin