What does Moussaka taste like?

Moussaka has a delicious taste of eggplant, tomato and a hint of cinnamon. It's a very unique taste that is seriously flavourful!

Does Moussaka contain potatoes?

This version of moussaka is made with potatoes, however, there are some versions of moussaka that are made with just eggplant, or with eggplant and zucchini.

Can I freeze Moussaka?

Yes! Moussaka can be frozen unbaked or baked. To freeze unbaked, assemble the moussaka in a freezer-safe baking dish and cover tightly with plastic wrap and freeze. Defrost on the countertop and then proceed with the recipe.

What's the difference between lasagna and moussaka?

Lasagna is a layered Italian dish made with lasagna noodles and moussaka is a layered Greek dish made with layers of eggplant.

Can I use red lentils in this recipe?

I wouldn't recommend using red lentils for the lentil ragu as they're too soft and will break down and become mushy.

Easy Vegan Moussaka with Lentils

Name: Easy Vegan Moussaka With Lentils
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Greek
Ingredients: 1 medium eggplant, cut into 1 cm slices; 1 tsp salt; 2 large potatoes, peeled and cut into 1 cm slices; 1-2 tbsp olive oil; 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; 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)

Description

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

Ingredients

Units Scale

Vegetables

1 medium eggplant, cut into 1 cm slices
1 tsp salt
2 large potatoes, peeled and cut into 1 cm slices
1–2 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)

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Instructions

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.
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.
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.
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.

Notes

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.

Nutrition

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