vegetarian moussaka

vegetarian moussaka
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Moussaka is a popular, traditional Greek dish that is now enjoyed by many people around the world. Try out this vegetarian moussaka which swaps out meat (which is traditionally used) for that extra hit of veg and lentils. Perfect for meat free Monday, or any day of the week.

🍴Serves: 12
đź•’ Prep: 60 mins Cook: 60 mins


Roasting vegetables

  • 1 large eggplant
  • 2 large zucchinis
  • 3 large potatoes
  • 1 medium sweet potato

Tomato sauce ingredients

  • 1 large onion
  • 2 cloves garlic
  • 420g can cannellini beans, drained
  • 420g can diced tomatoes
  • 2 tomatoes
  • 1 teaspoon parsley, fresh or dried
  • 1 teaspoon oregano, fresh or dried
  • Salt and pepper, to taste

Cream sauce ingredients

  • 90g butter
  • Âľ cup wholemeal flour
  • 4 cups milk (1 litre)
  • ½ cup grated parmesan cheese


      1. Preheat oven to 200°C
      2. Line two baking trays with baking paper
      3. Thinly slice vegetables
      4. Lay eggplant and zucchini in one tray and potato and sweet potato in the other
      5. Brush a little oil and salt over the vegetables
      6. Cover both trays with foil and bake in oven for 40 mins or until vegetables are soft
      7. Allow to cool slighly
      8. Whilst vegetbales roasting, make the tomato sauce
      9. Dice onion and garlic
      10. Heat oil on medium heat in saucepan
      11. Add garlic and onion and cook until transparent
      12. Blend canned tomatoes, fresh tomatoes and beans in the food processor and add to saucepan
      13. Add herbs, salt and pepper
      14. Bring to boil and simmer for 20 mins
      15. While simmering start on the cream sauce by heating butter on medium heat in saucepan until melted
      16. Add flour and cook for 1 min, stirring constantly
      17. Add milk
      18. Stir frequently until sauce thickens
      19. Add cheese
      20. Set cream sauce aside to cool slightly (remember to check on your tomato sauce simmering)
      21. Now we are ready to layer. Grease a 33cm by 23cm baking dish
      22. Place a layer of the baked potatoes followed by a layer of the baked eggplant and zucchini (use half the roasted vegetables)
      23. Add a layer of  tomato sauce (use half the tomato sauce)
      24. Put another layer of the vegetables, followed by the remaining tomato sauce
      25. Top the moussaka with the cream sauce
      26. Bake in oven for 1 hour until golden


      As this is quite a time consuming meal to make, you can assemble the moussaka into two baking trays. One can be cooked instantly, the other can be frozen for up to 3 months.

      View our meat based moussaka recipe here.


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