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“Moussaka or musaka, often written as musakka, is a meat and vegetable stew, originally made from sliced aubergine (eggplant), meat, and tomatoes, and preferably cooked in an oven.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).
Recommended Products:
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
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
NOTES
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.
Samantha says
This is now my go-to mousakka recipe. It’s incredible, Tori! It’s a showstopper for dinner parties and potlucks – and a really nice vegetarian addition, if you are sure to use Vegetarian cheeses. I agree with Tom’s suggestions, below. I have also successfully made this with lentils, TVP and mushrooms, to accommodate different diets. My personal fave is the TVP. It adds texture and absorbs the delicious flavors of the sauce. My number-one tip is to double the recipe. It is an undertaking, but it feels well worth it when you get two or even three meals out of your efforts. I have taken to freezing the veggie layers in small and even individual portions, and then taking out as many as I need, and making the bechemel fresh. Any of the steps can be made a day or so ahead of time to reduce pressure on the day of, and to really let the flavors marry. Thanks!
marilynn says
I too thought this was a fabulous recipe!!! I followed the previous comments and sliced the vegetables very thin and assembled it the day before. It has many steps but the payoff is totally worth it.
I used a greek cheese (kefalotiri cheeese) instead of the feta and parmesan and thought it lended an authentic greek “taste” as it is more of a sharp piquant flavour.
I had many meat eaters and they went back for seconds!!!
Thank you for sharing this as it is a wonderful vegetarian dish that serves a crowd!
Tom Delleman says
Tori,
This is a fantastic dish, but as Tori has pointed out, it is an undertaking. I have told everyone in my family of foodies about this website. We really enjoy it and call each other about tips and reviews from the dishes we make.
Both my sister and I have made this dish. She told me the following tips, and she is usually spot on. After trying hers I have to agree to with the following.
Use a mandolin and cut your potato and zucchini in 1/8” thick slices. It is a real time saver. In addition to changing rack locations, turn the vegetables over on the sheet. (BTW, you will now have many more sheets of veggies due to the thinner cut). This way you can get a better crisp on them and it creates a fantastic texture in the dish. Time wise, it takes at least 2x longer than the recipe states to get the vegetables brown and tender crisp. I found out later in my batch that use of the convection setting on the oven helps spead the process tremendously, so use it if you got it.
You can make the vegetables one day and assemble and cook the next. In fact I would recommend it if you have the luxury. Additionally, this is one of those dishes that is better the next day. So making it ahead and warming it up is not an issue.
Use Ceylon cinnamon if you can and grate your own nutmeg. Also, use fresh dill, with all the effort in this dish, spend the money on fresh herbs.
Last tip, make this dish. You will not regret it.
Tori Avey says
Thank you for the detailed feedback Tom! Going to revisit this recipe soon and take a look at your notes when I do. It’s one of my absolute favorites. Very happy you and the family are enjoying the site!
eileen leary says
I wanted to mimic a vegetarian moussaka I had at a San Francisco restaurant. This recipe was as good, if not better.
Jayni says
I made this and it was the best moussaka I’ve ever eaten – meat ones included!
Alysia A. says
Hi Tori,
This recipe looks great! However, my husband hates beans, lentils, etc. Do you have any suggestions of what I can use for a substitution?
Thanks,
Alysia
Tori Avey says
Hi Alysia! You can use sautéed vegetarian “meat” crumbles, or simply omit.
Bernie Dobovicnik says
chopped /sauteed portobello or brown mushrooms?
Leanne says
Can this be made a day ahead of time? Thank you!
Ashley at ToriAvey.com says
Hi Leanne, Tori’s assistant Ashley here. 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 the day of 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!
Lisa Johnson says
If you have the time to invest, this really is a dead of winter comfort food gem. Loved it!
Nicole says
I have been making beef moussaka from a Plated recipe all year. Over and over- it is my absolute favorite. But I was looking for a veggie version and I’m so glad I found this!
I was going to say though- the topping mixture: Plated had me using a container of chobani non fat plain yogurt- mixed with the egg, parmesan. It works really well. Could be an alternative in case someone…. has yogurt and not milk? Ha!
Anyways- I’m trying it this way, it looks amazing.
Juno says
Planning a veg moussaka for some meat-free days over the Xmas holidays. This recipe looks great. I love the way you’ve explained the background and history of the dish too, and the photos of the various stages will be really helpful. I will print it up and then convert all the measurements into grammes, kilogrammes, etc. But what is a cup? I know this is an American measurement but can never work out how to convert it.
Some online recipes use American and metric, or American and UK measurements. Have you ever thought of doing that? (Hope you don’t mind me asking). Only I really messed up a whole meal recently because I think my cups are too big or small and I can’t remember how pounds and ounces work.
Happy Christmas,
Aaron says
1 cup = 240 mL
Juno says
Thanks Aaron. No I know that, the food world is opening up.
This was well worth doing all the maths to get the right measurements and divide quantities for a smaller family. It was so delicious. I’m going to make it again over Easter holidays. Thank you so much Tori Avey. I’ll be making this time and time again.
James Rourke says
Totally worth all the effort. One of the most delicious meals I’ve ever made. Tip: greek salad and crusty bread on the side
Charger says
Just finished my first helping, and going back for more – this is AMAZING!!!!! I substituted a couple of ingredients cos I didn’t have any dill or cayenne so used sweet basil and ground chipotle instead – WOW!!!! So amazingly delicious (and no WAY it serves 12 – make it 6, and you are getting there!!)
Ruby says
This recipe was fabulous. I added cumin and red chilies to the lentil mixture to give a bit of spice, it turned out great! Potatoes tasted amazing, good complement of textures and flavours. Everyone in the family really enjoyed it (including the carnivores!) Highly recommend.
Jennifer Swanson says
Delicious! Yes, it took the full 3 hours, and I followed the recipe exactly. I could have used a pan with deeper sides as the sauce was bubbling over in the oven. In any case, even our rather particular teens loved this one. Thank you, I’ll make it again sometime when I have a lot of time to play in my kitchen!
Leila says
This is absolutely delicious; my new favourite dinner!! And I’m non vegetarian 🙂
Natalie Casey says
I’m just in the process of making this and adapting it herbs wise slightly due to what I’ve got in my cupboard. Instead of roasting the veg in the oven, I’ve boiled then sliced the potatoes and done the aubergines and courgettes on the george foreman which has saved a lot of time. I’m going to miss out the feta as I haven’t got any, but am making a cheesier sauce. Let’s hope it tastes as good as it looks!
Sam says
I just made this recipe. It did take a solid 3 hours. Only changes I made were that I only added 1/8 tsp of cinnamon, and I added 1 tsp of allspice. I also added mushrooms to the lentil mix. It was delicious. If someone is watching their calories, I do think that you can do without the 1/2 cup of feta as I didn’t really feel like I could taste it much. Great recipe. Thank you so much for sharing!
Sean Hamilton says
Great recipie. I cooked the night before so it was easy to slice into portions. Thanks.
david haworth says
Hi, the recipe looks fantastic, could you tell me when making the full recipe how many meals would there be
Tori Avey says
The recipe makes 12 servings.
Alex says
I love this recipe! So do delicious! I’m excited cause I just popped it in the oven after only 1.5 hours or so prep! Cutting the zucchinis length ways also saves a lot of time! I used jarred capsicums too. I also add tvp to the lentil mixture for some added protein/texture.
Looking forward to it coming out of the oven!!!