Veggie Lentil Moussaka
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of roasted eggplant and earthy lentils spiced with cinnamon and allspice, topped with a creamy béchamel. A vegetarian take on the classic Greek dish, it's warming, aromatic, and deeply satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 small eggplants
- 2 tbsp olive oil
- salt to taste
- 1 tbsp olive oil
- 1 onion
- 3 cloves garlic
- 750g / 4 cups cooked green lentils (started with 2 cups dried lentils)
- 1/8 tsp salt
- 1 cinnamon stick
- 1 bay leaf
- 1/4 tsp allspice
- 1 tsp dried thyme
- 500g / 2 cups passata/crushed tomatoes
- 125ml / 1/2 cup vegetable stock
- 340g / 12 oz cream cheese
- 150ml / 1/3 cup milk
- 50g / 1/2 cup Parmesan cheese (grated)
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 15m
- Sodium
- 473mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1266mg
- Calcium
- 188mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 473MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.