vegan lentil moussaka

Vegan lentil moussaka

  • Author: Jess
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 65 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Cook
  • Cuisine: Greek


A vegan moussaka made with lentils and topped off with creamy mashed potatoes!



Lentil layer: 

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

Eggplant layer: 

  • 1 medium eggplant

Potato layer:

  • 2 potatoes, peeled and cut into large chunks 
  • 1 tbsp vegan butter
  • splash of almond milk
  • salt and pepper to taste


  1. Roast the eggplant: Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Cut the eggplant into slices, about 1cm thick. Line the eggplant on the baking sheet and bake for 20-25 minutes until tender. 
  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. Net add the carrot, celery, bay leaf, thyme and cinnamon and let cook for 5 minutes until the veggies are tender. Add the lentils, crushed tomatoes, vegetable broth, salt and pepper then lower the heat and let simmer for 30 minutes. 
  3. Potato layer: boil the potatoes until tender. Drain the water and add the vegan butter, almond milk, salt and pepper. Mash the potatoes until smooth. 
  4. Putting it all together: Preheat the oven to 350 degrees. Layer the eggplant, lentils and mashed potatoes in a baking dish and bake for 30-45 minutes. Optionally place on broil for 1 minute to brown the top and serve. 


Top off this moussaka with some fresh parsley!


  • Serving Size: 1/4 recipe
  • Calories: 607
  • Sugar: 10g
  • Fat: 35g
  • Saturated Fat: 6g
  • Carbohydrates: 70g
  • Fiber: 12g
  • Protein: 15g

Keywords: How to make vegan moussaka, healthy moussaka recipe