Vegetarian moussaka

    2 hours

    This recipe always gets rave reviews from vegetarians and non-vegetarians alike. Easy to make, but takes time. Serve with salad.

    466 people made this

    Serves: 7 

    • 1 aubergine, thinly sliced
    • 1 tablespoon olive oil
    • 1 large courgette, thinly sliced
    • 2 potatoes, thinly sliced
    • 1 onion, sliced
    • 1 clove garlic, chopped
    • 1 tablespoon vinegar
    • 1 (400g) tin whole peeled tomatoes, chopped
    • 1/2 (410g) tin lentils, drained, juice reserved
    • 1 teaspoon dried oregano
    • 2 tablespoons chopped fresh parsley
    • salt and pepper to taste
    • 150g crumbled feta cheese
    • 1 1/2 tablespoons butter
    • 2 tablespoons plain flour
    • 300ml milk
    • black pepper to taste
    • 1 pinch ground nutmeg
    • 1 egg, beaten
    • 4 tablespoons grated Parmesan cheese

    Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

    1. Sprinkle aubergine slices with salt and set aside for 30 minutes. Rinse and pat dry.
    2. Preheat oven to 190 C / Gas mark 5.
    3. Heat oil in a large frying pan over medium-high heat. Lightly brown aubergine and courgette slices on both sides; drain. Adding more oil if necessary, brown potato slices; drain.
    4. Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
    5. In a 22x33cm baking dish, layer aubergine, courgette, potatoes, onions and feta. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of aubergine and courgette.
    6. Cover and bake in preheated oven for 25 minutes.
    7. Meanwhile, in a small saucepan combine butter, flour and milk. Bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and add nutmeg. Remove from heat, cool for 5 minutes, and stir in beaten egg.
    8. Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Average global rating:

    Reviews in English (273)


    Used different ingredients. I substituted mint for the parsley, red wine for the vinegar and added a little cinnamon. Also parboiled the potatoes before slicing.  -  23 Sep 2009


    Very popular, think this will become a firm favourite in our household : )  -  20 Feb 2018


    Made this for vegetarian family members and they loved it. It was delicious and a recipe i will use over and over again.  -  27 Jan 2018