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Easy Vegan Moussaka With Lentils

  • Author: Jessica Hoffman
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 65 minutes
  • Yield: 4-6 servings 1x
  • Category: Main
  • Method: Cook
  • Cuisine: Greek
  • Diet: Vegan


This Easy Vegan Moussaka With Lentils is packed with flavour and easy to assemble! 


Units Scale


  • 1 medium eggplant, cut into 1 cm slices
  • 1 tsp salt
  • 2 large potatoes, peeled and cut into 1 cm slices
  • 12 tbsp olive oil

Lentil ragu

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 4 garlic cloves, finely chopped
  • 1 bay leaf
  • 1 tsp thyme
  • 1/2 tsp cinnamon
  • 1 can of lentils (approx 14oz), drained
  • 1 cup crushed tomatoes
  • 2 tbsp tomato paste
  • 1/3 cup vegetable broth
  • salt & pepper to taste

Vegan Bechamel

  • 1 cup raw unsalted cashews
  • 1 1/2 cups water
  • 1 tbsp nutritional yeast
  • 2 tbsp vegan butter
  • 2 tbsp flour (I use gluten-free)


  1. Roast the vegetables: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.  Sprinkle salt on the eggplant and let it sit for 10 minutes, then pat dry with a paper towel.  Toss the eggplant and potatoes with olive oil then spread evenly onto the baking sheet and bake for 15-20 minutes.
  2. Cook the lentils: Heat the olive oil in a medium skillet. Add the onion and garlic and let cook for 2 minutes on medium heat. Next add the bay leaf, thyme and cinnamon, lentils, crushed tomatoes, tomato paste, vegetable broth, salt and pepper then lower the heat and let simmer for 10-15 minutes. 
  3. Vegan bechamel: soak the cashews in hot water for 10 minutes. Drain then transfer to a blender with one and a half cups of water and nutritional yeast. Blend until smooth and creamy. In a small pot on medium-high heat mix the vegan butter and flour together until smooth. Add the cashew cream and whisk together until it thickens. The texture should be similar to yogurt. Remove from heat once thickened. 
  4. Putting it all together: Preheat the oven to 400 degrees F. Grab a 9×9 inch or 11 x 7-inch baking dish.  Layer the potatoes on the bottom of the baking dish, followed by the eggplant and lentil ragu. Pour the bechamel sauce on top and spread to evenly cover the baking dish. Bake for 20-25 minutes. Optionally broil for 2-3 minutes after baking for a golden brown top. 


If you want to broil the Moussaka make sure to keep a very close eye on it so it doesn’t burn! It will only need 30-60 seconds on broil. 

If your baking dish isn’t this exact size, it doesn’t matter too much as long as it’s a similar size. 

Salt the eggplant before roasting. This will draw out any water from the eggplant helping it roast up without becoming soggy. Salt also helps to draw out any bitterness from th eggplant.

Make sure the bechamel sauce is thick. When cooking down the vegan bechamel sauce, it should become quite thick, similar to the texture of yogurt. You need to continue to whisk the bechamel sauce as it cooks in order for it to thicken.

Store leftovers in an air-tight container in the fridge for up to 6 days. 


  • Serving Size: 1/4 recipe
  • Calories: 560
  • Sugar: 8g
  • Fat: 25g
  • Saturated Fat: 5g
  • Carbohydrates: 60g
  • Fiber: 12g
  • Protein: 16g

Keywords: lentil moussaka, vegetarian moussaka, vegan moussaka