Roasted Vegetable Moussaka – Recipe for Mediterranean vegetarian moussaka casserole with roasted eggplants, zucchini, lentils, tomatoes, peppers, spices and rich creamy béchamel sauce. Healthy, flavorful and nourishing!
This recipe has been updated from the archives with new photos and a how-to cooking video.
Moussaka originated in the Balkan region of southeastern Europe. Like many ancient dishes, it has a number of regional variations. Alan Davidson explains these various approaches in his Oxford Companion to Food:
“Moussaka or musaka, often written as musakka, is a meat and vegetable stew, originally made from sliced aubergine (eggplant), meat, and tomatoes, and preferably cooked in an oven. This is the version current among the Turks and Arabs, who may also substitute courgettes (zucchini) for the aubergines. In the Balkans, more elaborate versions are found. The Greeks cover the stew with a layer of beaten egg or béchamel sauce. Elsewhere in the Balkans mussaka has become a much more various oven-baked casserole, admitting many more vegetables than aubergine or courgette, often dropping tomatoes and even meat.”
My Roasted Vegetable Moussaka is Greek-style, topped with rich and creamy béchamel sauce. I roast up my Mediterranean vegetables before baking the casserole, which adds wonderful flavor to the finished dish. Lentils serve as a meat substitute here, with potatoes added to make the dish hearty. Even devoted carnivores may find themselves satiated by this recipe.
I’ll warn you in advance, this is NOT an easy dish to prepare. While the steps themselves are pretty simple, the process is time consuming. Consequently you might consider this dish for a special occasion, like Sukkot or a Sunday family gathering. Serve the leftovers for Meatless Monday– the dish refrigerates and freezes well. I’ve included a few tips in the recipe for cutting down on prep time. The end result is worth the effort. It’s scrumptious, with layers and layers of amazing flavor.
Gluten Free Modification: This recipe is almost gluten free, but it will take a couple of modifications to make it completely GF. The original recipe uses flour to thicken the béchamel sauce. Substitute King Arthur’s Gluten Free Multi-Purpose Flour or a small amount of potato starch as a thickener. If you’re using a pre-grated parmesan, check to make sure that it is purely cheese (no modified starches in the mix). This will ensure that your moussaka is gluten free.
Vegetarian Note: If you are a vegetarian, you will want to make sure that your cheeses are vegetarian (produced without animal rennet).
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Food Photography and Styling by Kelly Jaggers
Vegetable Moussaka
Ingredients
- 1 1/2 pounds zucchini (about 3 medium) sliced thin
- 1 1/2 pounds russet potatoes (about 3 large) peeled and sliced thin
- 3 pounds small eggplants
- 3 cloves garlic peeled
- 1 onion diced
- 1 1/2 cups cooked or steamed lentils
- 1 roasted red bell pepper sliced thin
- 3 cups diced ripe red tomatoes OR 2 cans (15 oz. each) diced tomatoes
- 3 tablespoons chopped fresh dill
- 1 teaspoon oregano
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper if you're spice sensitive use 1/4 tsp
- 1/2 cup crumbled feta cheese
- 10 tablespoons grated pecorino or parmesan cheese divided
- 1/4 cup unsalted butter
- 3 tablespoons all purpose white flour (for gluten free use a certified gluten free cup-for-cup all purpose flour)
- 3 cups milk
- 1 large egg beaten
- 1/4 teaspoon nutmeg or more to taste
- Extra virgin olive oil
- Salt and pepper
Instructions
- Place racks on the upper and lower thirds of your oven. Preheat oven to 500 degrees F. Grease two baking sheets with extra virgin olive oil. Spread out the zucchini, potatoes, and 3 garlic cloves in a single layer across the baking sheets. Brush the exposed tops of the vegetables with olive oil and sprinkle lightly with salt and black pepper.
- Place baking sheet with potatoes on the upper rack of the oven. Place sheet with zucchini on the lower half. Roast veggies for 10 minutes. Remove sheets from oven and place them back in the oven, switching racks (zucchini and garlic on top, potatoes on bottom). Roast for about 5 more minutes, until veggies are tender and starting to turn golden brown (check the bottoms of the veggies for browning).
- While potatoes and zucchini are roasting, remove the stem ends from the eggplants. Peel strips from the eggplants so that they have thin stripes of peel remaining down the sides (they will be half-peeled).
- Cut the eggplants into 1/2 inch slices.
- When potatoes and zucchini are done roasting, remove them from the oven and scoop veggies into a bowl using a slotted spatula. Take the 3 roasted garlic cloves and chop them, reserve.
- Re-grease the baking sheets with olive oil. Spread eggplant slices into a single layer across the two baking sheets. Sprinkle lightly with salt and pepper. Place the baking sheets in the oven and roast for 10-15 minutes, switching the baking sheets on upper and lower thirds halfway through cooking, until the slices are tender and lightly golden (check the bottom edges of slices for browning).
- While eggplant is roasting, place a sauté pan or skillet with high sides on the stovetop. Warm up 2 tbsp olive oil in the pan over medium high heat. Sauté diced onion until softened and translucent. Add roasted bell pepper slices and chopped roasted garlic, saute for another 2 minutes. Add cooked lentils, diced tomatoes, fresh dill, oregano, cinnamon, cayenne pepper and 3/4 tsp salt to the pan; stir well. Reduce heat to medium and let mixture cook for about 5 more minutes until warmed through. If using fresh tomatoes, let the mixture cook for 10 minutes until tomatoes are soft.
- When eggplant is done roasting, remove it from the oven and reduce oven temperature to 375 degrees F. Use a slotted spatula to scoop up the eggplant slices and place in a bowl. Lightly grease your baking dish or pan. Place a single layer of half of the roasted eggplant slices on the bottom of your dish.
- On top of that, place a layer of half the potatoes and half the zucchini.
- Spread the lentil mixture evenly in a single layer across the surface.
- Sprinkle 2 tbsp of grated pecorino or parmesan and ½ cup crumbled feta across the top of the lentil mixture.
- Place the rest of the potatoes and zucchini in another layer on top of the cheese.
- Finish with a layer of the remaining roasted eggplant slices. Sprinkle top of the moussaka with 2 tbsp more of grated parmesan cheese.
- Place moussaka in the oven for 20 minutes to bake at 375 degrees F. Meanwhile, while the moussaka is baking, make the béchamel sauce for the top of the moussaka. In a small pan, melt butter over medium heat. Whisk flour into the melted butter till dissolved and thick.
- Continue to whisk for a few minutes until the flour/butter mixture turns a light sandy brown color.
- Slowly whisk in milk. Bring mixture to a simmer, then reduce heat to medium.
- Whisk in 2 tbsp grated parmesan cheese. Continue whisking for a few minutes until the sauce starts to thicken. Remove from heat. Add ¾ tsp salt, nutmeg, and black pepper to taste. Whisk the beaten egg slowly into the sauce (drizzle the egg while whisking constantly).
- Remove the moussaka from the oven. Pour sauce evenly across the top of the moussaka. Sprinkle ¼ cup grated paremsan cheese on top of the sauce.
- Put moussaka back in the oven. Cook for another 30 minutes until the top is golden brown and the moussaka is cooked through. If the top isn't evenly browned, you can turn on the broiler and broil it for a minute or two-- keep a close eye on it to make sure it doesn't burn. Do not broil if using a glass dish, as they can shatter under the intense heat.
- Serve hot. Don’t expect it all to hold together neatly when served; it will slice more cleanly and pieces will hold together better after it has cooled.
NOTES
Nutrition
Are all your plates from Pier 1?
For shavuot perhaps
I love roasted veggies!!!!
oh yeah
I like the bechamel cream on top.
Yum!
That looks amazing!!
I love roasted veggies, AND I love moussaka! This is a win win!
hi, do you have a vegan Recipe for this … can I do everything except the cheese and milk? is it going to taste good? thank you
Hi Mary– I don’t have a vegan version of this particular recipe, however I do have many other vegan recipes on my site, here is a list: https://toriavey.com/toris-kitchen/recipes/recipes-vegan/ You might like this Spicy Smoky Ratatouille recipe, which is vegan: https://toriavey.com/toris-kitchen/2014/04/spicy-smoky-ratatouille-casserole/
This has been on my “to make” list ever since I first tried veggie moussaka last year. I finally got around to it this weekend, and it was AMAZING. As warned, it was definitely prep-intensive (about 4 hours total for me, including cooking time), but so worth it. I also calculated that it cost me about a fourth of the price per serving as at the Greek restaurant where I usually order it–bonus! My only critique is that the amounts of roasted veggies called for are a little much and didn’t fit on the pans in one round. However, I was able to make a whole extra pie plate of “mini” moussaka, so no complaints. Otherwise I made no changes and it turned out exactly as shown in the photos! Thanks!
Really happy you liked it Tessa!
Hi Tori, Tried the recipe this weekend and it was a roaring success. I have to admit though to one small addition: cumin in the lentil mixture. Not much, just a pinch.
This recipe will become a staple in my house, as a lot of the younger members of the family are vegetarians and I always struggle what to give them.
Just started to browse your site and I really like some of your other recipes.
Cheers from Down Under
Judy
So happy you liked it Judy!
Wondering if you can freeze the Vegetable Moussaka?
Helen, yes, this recipe freezes well. Enjoy!
Looking forward to more of your recipes I have everything ready to go for this recipe and will assemble it closer to dinner time, the house smells wonderful! Thanks
Great Edie! Enjoy! I’m revisiting this recipe for Sukkot, I love it so much.
Hello,
You mention 2 cans of diced tomato but you don’t mention the size of the cans and if the juice should be drained.
I am making this for dinner Friday night and I have everything but just not sure if I should be using (2) 15 ounce diced tomato or (2) 8 ounce cans?
Hi Carmen, use 15-ounce cans, no need to drain the liquid. Enjoy!
I made this recipe yesterday. Your photos made everything so clear and easy to follow. I didn’t have chopped tomatoes so I used just 14 ounces of crushed tomatoes. It is absolutely delicious! I don’t think meat would improve this dish, it’s perfect as it is. It’s worth every minute and really wasn’t that big of a deal, with family in the kitchen to chat with while you cook. In between steps I washed the sheet pans… When the moussaka was ready the dishes were done. Highly recommend this dish to all!!!
Hi, this recipe sounds delicious and I’d like to make it for next weekend. I just wondered what size can of diced tomatoes? 14 ounce? Thank you
Hi Jeanne, use 15 ounce cans. Enjoy!
I made this dish last night. Delicious! It did take quite some time to prepare, but worth it:) I took it to my office, and everyone was coming back for seconds – no leftovers. I think that says it all!
I will be consulting you page for more recipes!
Marisa
That is so great to hear Marisa! You’re right, the process is lengthy, but in my opinion totally worth it once in a while.
Thanks for the recipe. I modified it and made it completely vegan. No meat, dairy or eggs and it was fantastic.
Hi, I just made your moussaka recipe, i don’t use paprika and lentils, but I used minced chicken instead. Although moussaka is not so well known in my home country ( Indonesia) my husband loves it, thank you
I’d like to make this for company on Sunday but do all the cooking on Sat. Can I make the whole thing on Sat and just reheat on Sunday or What point can I make this up to?
Hi Linda– yes, you can make the whole thing a day ahead and reheat. Or, if you want it to taste a bit “fresher,” make it and assemble it up to the point that it is fully layered without sauce. Place it in the fridge, assembled, covered in plastic wrap. Then an hour before you’re ready to serve, preheat the oven. Take it out of the fridge and remove the plastic wrap. Pop it in a 375 degree F oven for 25 minutes, make the bechamel sauce, cover it, and continue to bake for 25-30 minutes till finished. This will give you a fresher result and will take care of most of the prep beforehand– the only thing you’ll need to make on Sunday is the sauce. You can make the whole thing in advance if you prefer, it does reheat well– I just prefer making the sauce fresh for a tastier result. Either option will work. Good luck!