BEST Vegetarian Moussaka Recipe
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The Mediterranean Dish · by Suzy Karadsheh★ 4.6

BEST Vegetarian Moussaka Recipe

NUTRITION · PER SERVING90M COOK
CAL 14%·PRO 19%
CARBS 31G46% OF CAL
6G FIBER0G ADDED10G INTRINSIC14G OTHER10G TOTAL SUGAR
FAT 13G44% OF CAL
3G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Layers of roasted eggplant, potatoes, and zucchini with a lentil-tomato sauce and creamy béchamel topping. A satisfying vegetarian take on this Greek classic.

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Nutrition & ingredients

Ingredients

serves 12
  • 2 medium eggplants (about 1 1/2 lb), partially peeled and sliced length-wise
  • Salt
  • 3 Russet potatoes, peeled and sliced lengthwise (1/2-inch in thickness)
  • 2 large zucchini, sliced length-wise (1/2-inch in thickness)
  • Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
  • 1/3 cup + 2 tbsp Private Reserve Greek extra virgin olive oil
  • 2/3 cup all-purpose flour
  • 1/2 tsp salt, more if you like
  • 1/4 tsp ground nutmeg
  • 4 cups 2% milk, warmed
  • 2 large eggs
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 ¼ cup COOKED black lentils (from ½ cup uncooked black lentils. See notes)
  • 1 14-oz can crushed tomatoes
  • ½ cup broth or water
  • 1 tsp dry oregano
  • ½ tsp nutmeg
  • Pinch cinnamon
PREP
45M
SODIUM
359MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.