Take your comfort food game to another level with this delicious and cozy Lentil Moussaka. Packed with all the classic ingredients of roasted eggplant, tender potatoes, and a thick layer of vegan bechamel sauce. If you've ever made my Easy Vegan Lentil Bolognese Sauce you're halfway to making this crowd pleaser.
QUICK LOOK: TL:DR
Vegan Lentil Moussaka
- Prep Time 20 mins
- Cook Time 1 hr 10 mins
- Total Time 1 hr 30 mins
- Servings 6 people
- Calories 506kcal
- Key Ingredients Lentil Ragu, Eggplant, Potatoes and Vegan Bechamel Sauce
- Dietary Info: Vegan and can be made gluten free
- Tasting Notes: rich lentils layered with potatoes and soft eggplant smothered in a thick layer of creamy bechamel sauce.
Why you'll love this recipe!
- Make ahead: perfect for a get-together
- Secretly healthy: packed with fibre and protein
- Freezes well: freeze in one person portions
- Crowd Pleaser: great for a potluck or dinner party
Jump To
Moussaka is a classic Greek dish based on ingredients that are abundant in gardens and markets in Autumn and winter. Traditionally made with a meat ragu, this lentil version is a delicious option and just as cozy and uplifting to eat. If you want to make a vegan Greek inspired feast, make a delicious Vegan Spanakopita (Greek Spinach Pie) and a lovely Vegan Whipped Tofu Feta Dip topped with Easy Roasted Red Peppers.
🍆Lentil Moussaka Ingredients
Find the full list of ingredient with quantities and recipe on the recipe card at the bottom of the post.
- Puy, Green or Brown lentils: any of the firm type of lentils that keep their shape and a little texture when cooked are perfect.
- TVP or Soy Crumbles: These are easily added to a bolognese or ragu to give a good protein boost.
- Crushed or chopped canned tomatoes: Essential for the rich tomato sauce to cook the lentils in.
- Aubergine/Eggplant: These get sliced and oven baked until tender, then layered in with the lentil ragu and potatoes.
- Potatoes: choose a floury type potato and cook until just tender. They absorb the lovely flavors of the ragu and are essential.
- Seasonings: Garlic, thyme, oregano and bay with a small amount of cinnamon gives the lentil sauce a Greek twist that's so delicious.
- Bechamel Sauce: Moussaka is commonly topped with an enriched bechamel sauce, but to keep it vegan top the moussaka with the classic vegan bechamel sauce. I used a larger amount of flour than you would use in a typical pasta bake to ensure the bechamel layer is firm and forms a lovely thick blanket over the top of the lentils, aubergine and potatoes.
See recipe card for quantities.
🌶️Substitutions & Variations
- Bechamel alternative 1: - use a thick layer of creamy Vegan Cashew Cream Cheese.
- Bechamel alternative 2: -borrow the creamy tofu sauce from my Cheesy Lentil Gnocchi Bake and use that to top the moussaka. This is a great high protein option!
- Zucchini - use fat strips of zucchini or courgette to replace the aubergine (eggplant)
- Cheese Topped: add a generous layer of cheese over the top of the bechamel.
👩🍳Lentil Moussaka Instructions
For timings and quantities, head to the recipe card on the bottom of the post.
- Step 1: Make the lentil bolognese/ragu. Gently sauté the onion, garlic and carrot until tender. Add the tomato paste and cook down.
- Step 2: Add in the lentils, soy crumbles/tvp, tomatoes, wine, seasonings and gently simmer until the lentils are tender. Taste and adjust seasonings as needed.
- Step 3: Meanwhile boil the potatoes until tender. Slice aubergine/eggplant into rounds, spray with a little oil and sprinkle with salt. Bake until tender (about 30 mins, flipping halfway)
- Step 4:Make the bechamel by heating olive oil, mixing in the flour and toast it well, then whisking in oat milk or soy milk. Add miso and nutritional yeast and keep whisking until thick but pourable.
- Step 5: Once the lentil sauce is ready, check seasoning.
- Step 6: In a large casserole dish, layer the lentil sauce on the bottom, then top with sliced potatoes (leave skin on, or remove as desired)
- Step 7: Add another layer of lentil sauce, layer over the aubergine/eggplants.
- Step 8: If desired, just before you finish baking, remove from oven and make a pretty pattern on top with a fork. Sprinkle over a little olive oil or cheese, return to oven for 10 minutes.
Hint: Leave to cool to room temperature before serving as otherwise the layers will collapse. This dish is traditionally served at room temperature
What to Serve with Lentil Moussaka
You'll want to serve a lovely bright salad with this lentil moussaka, one that's crunchy and fresh. Why not try this herby Cabbage Salad or this delicious Carrot Salad that's great in winter months. If you're feeding a crowd, making some not-very-authentic Quick Garlic Bread is always a winner.
Louise Top Tip
Make a double batch of lentil bolognese sauce, then use half for the moussaka, adding in the cinnamon just to the moussaka part of the sauce. Freeze the rest of the bolognese in portions so you can make Vegan Lentil Shepherd's Pie or just have with spaghetti.
❓Lentil Moussaka FAQ
Yes you can make a batch of lentil moussaka a day or two before serving. Cook it completely, then keep covered in foil or plastic film in the fridge, then gently reheat until warmed through.
If you wish to store leftover moussaka, portion into one or two person portions and put into airtight containers. Keep in the fridge for up to 5 days or freeze for up to 3 months. Reheat from frozen.
Moussaka usually contains meat, however this version uses a lentil based sauce to replace the meat. It is made vegan by using a dairy and egg free bechamel sauce.
Cooking the eggplant before making the moussaka ensures it is tender and delicious. Either oven bake slices of eggplant or gently pan fry until cooked through.
Delicious side dishes
Here are some great side dish ideas to try with moussaka.
Cozy Vegan Lentil Moussaka
Equipment
- 1 large pan
- 1 Saucepan
- 1 casserole dish approx 30cm x 20cm
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
For the Lentil Bolognese:
- 400 g (1 ⅔ cups) tin tomatoes (1 standard tin/can is 400g or 1⅔ cups))
- 2 tablespoon (2 tablespoon) tomato paste
- 1 large onion very finely chopped
- 1 large carrot very finely chopped
- 1 tablespoon (1 tablespoon) olive oil
- 200 g (1 cups) dry puy or green lentils (or 500g pre-cooked)
- ⅓ cup red wine
- 1 teaspoon dried thyme
- 2 teaspoon (2 teaspoon) dried oregano
- 1 bay leaf
- ½ teaspoon (½ teaspoon) cinnamon
- 250 ml (250 ml) stock or boullion in stock (add more water as needed. )
- 1 teaspoon Marmite or Vegemite Or other yeast extract
For the Egg plant and Potatoes
- 800 g (28 ⅕ oz) eggplant
- 400 g (⅞ lb) floury potatoes
- 2 tablespoon (2 tablespoon) olive oil
- 1 teaspoon (1 teaspoon) salt or to taste
For the Bechamel Sauce
- 100 g (⅘ cup) plain flour
- 400 ml (1 ⅔ cups) oat milk
- 3 tablespoon (3 tablespoon) olive oil
- 2 tablespoon (2 tablespoon) white miso paste
- 1 tablespoon (1 tablespoon) dijon mustard
- 60 g (1 ⅓ cups) nutritional yeast
Instructions
Make the lentil bolognese : (or thaw from frozen if you have been organised & made it ahead!)
- In a large pan sautee the onions, garlic (if using) & carrot (or any other veggies ) in the olive oil until soft.1 large onion very finely chopped, 1 large carrot very finely chopped, 1 Tbsp olive oil
- Add the tomato paste and stir until combined.2 Tbsp tomato paste
- Add the lentils, herbs, wine, tin of tomatoes, Marmite or Vegemite and the stock/water plus any other optional extras and simmer for around 20 mins.400 g tin tomatoes, 200 g dry puy or green lentils , ⅓ cup red wine, 1 tsp dried thyme, 2 tsp dried oregano, 1 bay leaf, 250 ml stock or boullion in stock, 1 tsp Marmite or Vegemite Or other yeast extract
- Add more water as needed to ensure the lentils are tender. Taste and add more salt/pepper or other seasonings as desired.
For the potatoes
- Peel and gently boil (or leave skin on if you wish) until just tender
- Allow too cool a little and cut into rounds.
For the Eggplant
- Cut into round slices, sprinkle with a little salt and brush well with olive oil.
- Place on a baking sheet and bake at 180℃/ 365℉ for 20 mins. Flip halfway.
- Make sure the slices are lovely and soft with slightly caramelised edges. You might need to cook for a further 5-10 minutes.
For the Bechamel Sauce
- Add the olive oil into a pan over a medium heat. Sprinkle in all the flour.
- Stir the flour over the heat for 3-4 minutes until the oil is absorbed and it smells lightly toasted. This helps to avoid a 'floury' taste.
- Whisk in the oat milk bit by bit, stirring continuously so you don't get any bumps.
- Whisk in the nutritional yeast, miso and dijon mustard to the sauce. Taste and add more seasoning or miso as needed.
- This is quite a thick bechamel sauce as it is designed to sit in a layer on top of the moussaka so it should be quite a stiff mixture. It should be just about pourable but very thick.
How to assemble the Moussaka
- Put your oven on at 180c/356℉
- In your casserole dish, spread out a layer around 1 cm thick of lentil bolognese.
- Layer potatoes over the bolognese in a single layer. Top with another layer of bolognese.
- Add a layer of roasted eggplant slices over the bolognese layer. Try to squish them up so they cover the bolognese completely.
- Carefully pour and spread the bechamel over the top of the eggplant slices.
- Put the moussaka (carefully!) into the oven for 25-30 minute or until the bechamel starts to set and slightly caramelise on top.
- OPTIONAL: For a pretty top: Once the bechamel is set up slightly, remove the moussaka from the oven and use a fork to create little divots all over the top. Sprinkle with a little olive oil and optional vegan parmesan cheese. Return to the oven for 10 minutes.
- Allow the moussaka to cool before serving. It should be warm but not hot. Otherwise when you cut into it, all the layers will collapse!
Carlota says
Such a great idea! I love moussaka in all its ways as I am a big fan of Greek food.
By the way, a few months ago I went on holidays to the Greek island of Rhodes and found out in some typical taverns added cinammon to the moussaka. So not strange at all!