Veggie Moussaka
6 servings
1 h active time
2 h total time
4.0 (2 votes)
Entree
Medium
Vegetarian
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Ingredients
Veggies
Eggplant
1 12 lbs   partially peeled sliced lengthwise
Russet Potatoes
3   peeled and sliced lengthwise (1/2 inch thickness)
Zucchini
2   sliced lengthwise (1/2 inch thickness)
Bechamel
Olive Oil
0.33 cup
Flour
0.66 cup
Salt
12 tsp
Nutmeg
14 tsp   ground
Milk
4 cups   warmed
Eggs
2
Lentil Sauce
Yellow Onions
1   chopped
Garlic Clove
2   minced
Black Lentils
12 cup   becomes 1 1/4 cup once cooked
Crushed Tomatoes
14 oz
Broth
12 cup
Dry Oregano
1 tsp
Nutmeg
12 tsp
Nutrition
Amount per serving
Daily %
Calories
460
23%
Total Fat
18 g
23%
Cholesterol
82 mg
27%
Sodium
487 mg
21%
Total Carbohydrates
61 g
22%
Fiber
11 g
39%
Total Sugar
19 g
Proteins
17 g
34%
Calcium
293 mg
23%
Iron
3.7 mg
21%
Potassium
1585 mg
34%
Vitamin D
2.2 mcg
11%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
Instructions Display images:
  • Cook Lentils
    • 1In a pan, add the lentils and 3x the volume in water. Heat till it simmers.
    • 2Lower heat and cook for 15 minutes.
  • Prepare Veggies
    • 1Slice Eggplant lengthwise.
      instruction step picture
    • 2Spread eggplant slices on a large pan lined with paper towel and sprinkle with kosher salt set aside for 20 to 30 minutes.
    • 3Pat dry with paper towels.
    • 4Heat oven to 400°F.
  • Béchamel
    • 1In a large saucepan, heat olive oil over medium-high heat until shimmering but not smoking.
    • 2Stir in flour, salt and pepper. Cook until golden (if needed, add a little more olive oil).
    • 3Gradually add the warmed milk, whisking continuously.
    • 4Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes.
    • 5Add nutmeg.
    • 6In a small bowl, whisk a small amount of the hot béchamel mixture with the 2 eggs. Then return all to the pan with the remaining béchamel mixture.
    • 7Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust salt and pepper.
    • 8Remove from heat and allow to cool and thicken a little more (should be creamy, thick and smooth).
      instruction step picture
  • Lentil Sauce
    • 1In a cooking pot or large non-stick pan, heat 1 tbsp extra virgin olive oil over medium heat.
    • 2Sautée onions and garlic for a brief 3 to 4 minutes till fragrant, tossing regularly.
    • 3Stir in COOKED black lentils, crushed tomatoes and broth or water.
    • 4Season with a dash of salt, and add oregano, nutmeg and a small pinch of ground cinnamon.
      instruction step picture
    • 5Bring to a boil, then lower heat and cover part-way. Simmer for 15 to 20 minutes.
  • Bake Vegetables
    • 1Lightly oiled baking sheets.
    • 2Arrange the potatoes, zucchini and eggplant slices.
    • 3Brush with extra virgin olive oil.
    • 4Bake in a heated oven for 15 to 20 minutes just until tender.
      instruction step picture
  • Assemble & Bake:
    • 1In a 9 x 13 baking dish, pour a bit of the lentil sauce on the bottom of the baking dish and spread.
    • 2Layer the vegetables on top.
      instruction step picture
    • 3Add the remainder of the lentil sauce.
      instruction step picture
    • 4Spread béchamel sauce on top. Smooth it out well with the back of a spoon.
      instruction step picture
    • 5Bake for 45 minutes or until the top béchamel layer turns golden brown. (If needed, place under the broiler and watch very carefully till the top turns a nice golden brown.)
    • 6Remove from heat and let sit for at least 20 minutes before cutting and serving.
About the recipe profile picture Published by Julien Amelot Comments
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