Introduction
A hearty plant-based twist on the classic Mediterranean dish, featuring layers of roasted vegetables, savory lentils, and a creamy dairy-free béchamel.
Why You’ll Love This Recipe
This recipe is comforting, nutritious, and packed with flavor. It is perfect for meal prep and impressing guests with its beautiful layered presentation.
Ingredients
- 2 large eggplants, sliced lengthwise
- 3 medium potatoes, thinly sliced
- 1 large zucchini, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup brown lentils, cooked
- 1 can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- For the béchamel: 3 tablespoons flour
- 2 cups unsweetened plant-based milk
- 2 tablespoons nutritional yeast
- 1/4 teaspoon nutmeg
- Salt to taste
Instructions
- Preheat oven to 400°F. Arrange eggplant, potato, and zucchini slices on baking sheets. Brush with olive oil, season with salt, and roast for 20-25 minutes until tender.
- In a skillet, sauté onion and garlic until soft. Add cooked lentils, crushed tomatoes, tomato paste, oregano, paprika, salt, and pepper. Simmer for 10 minutes.
- For the béchamel, whisk flour into plant-based milk in a saucepan over medium heat until thickened. Stir in nutritional yeast, nutmeg, and salt.
- In a baking dish, layer half the roasted vegetables, then the lentil mixture, then the remaining vegetables. Pour béchamel over the top.
- Bake at 375°F for 30-35 minutes until golden and bubbly. Let cool for 10 minutes before serving.
Nutrition Information
Serving Size: 6 servings
Calories: 320
Protein: 15g
Serving Suggestions
Serve warm with a fresh green salad and crusty bread.
Recipe Variations
Try adding mushrooms or swapping lentils for textured vegetable protein. For a nuttier béchamel, use cashew cream instead of plant-based milk.
Chef’s Tips
Salting eggplant slices before roasting helps remove excess moisture. Let the moussaka rest after baking for cleaner slices.
Recipe Details
Prep Time: 30 minutes
Cook Time: 60 minutes