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    Home » Recipes » Vegetarian/Vegan Meals

    Vegetarian Moussaka (Mushrooms and Lentils)

    May 18, 2021 By Monika Last Updated June 14, 2022 8 Comments

    Jump to Recipe

    This vegetarian moussaka is made using layers of baked eggplant and zucchini, a rich, flavourful mushroom-and-lentil filling mixture and creamy bechamel topping.  It’s easy to make, low in fat and absolutely delicious!

    Side view of lentil mushroom moussaka slice on top of white plate with moussaka in background.

    Moussaka is best known as a Greek dish, but it’s also popular in many other countries including the Balkan and Eastern Mediterranean regions as well as the Middle East. Due to its popularity there are many different ways of preparing this dish.

    Moussaka can contain either eggplant or potato (sometimes both), is usually made with minced meat and tomatoes and often topped with a layer of creamy bechamel (white) sauce.

    In this vegetarian moussaka I replaced the traditional meat with a mushroom-and-lentil based filling mixture, which has a rich flavour and is naturally low in fat. Despite the seemingly large proportion of mushrooms to lentils the mushrooms do not dominate the flavour. (I also used these ingredients in vegan lentil ragu).

    While lentils expand in cooking mushrooms reduce in volume so the sauce is well balanced, full of texture but also plenty of depth thanks to the mushrooms (which are fried separately to release maximum flavour).

    Vegetarian moussaka ingredients and substitutions

    • Eggplant/aubergine: Look for firm, smooth and shiny eggplants with uniform colour.
    • Zucchini/courgettes: I recommend medium size zucchinis – easier to slice than small ones and tastier than very large ones.
    • Mushrooms: Use closed cup mushrooms or chestnut mushrooms if preferred.
    • Lentils: I used ordinary green lentils, but Puy or black (beluga) lentils will work well too.
    • Stock: I recommend using vegan beef stock (for a more intense flavour) if you can get it (you can find it in most large supermarkets), alternatively use vegetable stock. Use hot stock (it will come to the boil faster).
    Ingredients for making vegetarian moussaka filling in individual dishes.
    Vegetarian moussaka filling ingredients

    How to veganise this recipe

    You can easily turn this vegetarian moussaka into a vegan feast by making a few simple swaps.

    • Milk: Use either almond or oat milk instead of regular.
    • Butter: Use vegan spread instead.
    • Parmesan: Use vegan mozzarella or another vegan cheese alternative. You can also omit it altogether.

    How to prepare the eggplant

    The traditional way of preparing the eggplant for moussaka involves cooking it in oil before combining with the other ingredients.  My method of pre-cooking the eggplant, however, involves little fat and is very simple. You will need a large baking sheet and parchment paper.

    Good to know

    You do NOT need to ‘sweat’ and rinse the eggplant for this recipe.  It will neither taste bitter nor will it absorb more oil (there simply isn’t very much oil in this vegetarian moussaka).

    1.Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a large baking sheet with parchment paper and mist all over with cooking spray.  Set aside.

    2. Cut both ends of the eggplants and slice the eggplants crosswise into approx. ¼‘’ (6mm) thick pieces.

    3. Arrange on top of your baking sheet slightly overlapping one another (along with the sliced zucchini).  Season well and mist with the cooking spray liberally (make sure the tops of the vegetables are thoroughly coated in the spray mixture).

    4. Bake in the centre of the oven for 35-40 minutes or until the eggplant slices are soft and nicely browned on top. Remove from the oven and set aside until you are ready to assemble the moussaka. (Leave the oven on but lower the temperature to 375 F/ 200 C).

    Lightly browned slices of eggplant and zucchini on top of baking sheet.

    Top tip

    While the vegetables are in the oven prepare the moussaka filling mixture.

    How to prepare the moussaka filling mixture

    1.In a pan heat up 2 tablespoons of oil, add the onion and garlic and cook for about 3 minutes until softened stirring often. 

    2. Add the wine and cook until evaporated, then add the lentils and cook for a minute.

    Cooking onion and green lentils in cast iron skillet.

    3. Pour in the stock.  Stir, cover and bring to the boil then simmer for 15-20 minutes stirring occasionally (until the lentils are soft and most of the liquid has been absorbed).

    Cooking onion and green lentils with stock in skillet with red spatula.

    4. While the lentils are cooking prepare the mushrooms. In a large non-stick pan heat up 1 tablespoon of oil, add the mushrooms and cook over a fairly high heat for about 10 minutes until all the moisture has disappeared and the mushrooms are nicely browned, stirring occasionally.  Remove from the heat.

    Finely chopped mushrooms in large deep pan.

    5. To the lentil mixture add the tomatoes, tomato puree, cinnamon, onion granules and mushrooms.  Stir thoroughly and cook for a minute. Remove from the heat and adjust the seasoning.

    Lentil sauce with tomatoes and chopped mushrooms in cast iron skillet.

    Good to know

    The filling mixture will be quite thick to start with, but it will loosen as it cooks (it's sandwiched between layers of eggplant and zucchini, both high in water).

    How to make the bechamel for lentil moussaka

    1.In a saucepan melt the butter, add the flour and whisk until smooth.  Gradually add the milk whisking all the time so the sauce doesn’t become lumpy (reserve 2-3 tablespoons of the milk to add later if needed).  Bring to the boil and cook for a minute or so.

    2. Remove from the heat, whisk in the nutmeg and season to taste.  Set aside for 5 minutes to allow the sauce to thicken further then add the rest of the milk if needed (the sauce should have the consistency of very thick cream).

    Whisking bechamel sauce in small pan.

    Assembling the moussaka

    1.Preheat the oven to 375 F/ 190 C/ gas mark 5.  Mist the bottom of your moussaka dish (approx. 29 cm/11.5’’ long, 21 cm/8’’ wide, 5 cm/2’’ deep) with cooking spray and cover with a single layer of eggplant slices (NOT overlapping one other).  Top with a single layer of zucchini slices.  Scatter 2 tablespoons of the parmesan over the top.

    Layering moussaka with eggplant and zucchini slices.

    2. Spoon the filling mixture over the top spreading out evenly and ensuring any gaps between the vegetables have been filled.

    Assembling vegetarian moussaka by adding layer of lentil-and-mushroom mixture.

    3. Place the remaining eggplant slices in a single layer over the top.

    Layer of eggplant over mushroom filling for moussaka.

    4. Pour the bechamel over the top of the moussaka and scatter the rest of the parmesan.

    Top down view of moussaka with bechamel sauce and grated cheese on top.

    5. Bake in the centre of the oven for about 40 minutes or until nicely browned.

    6. Remove from the oven and set aside for 20-30 minutes before serving.

    Top down view of baked moussaka.

    Top tips

    • You do not need to ‘sweat’ the eggplants, but make sure you use them immediately as they will darken quickly (once cut).
    • You can brush the vegetables with oil before placing in the oven if you prefer (though using cooking spray is much quicker, more effective and involves less fat).
    • It is important to season each component of this recipe (both the eggplant and zucchini are quite bland). Taste the filling mixture as well as the bechamel and adjust the seasoning if needed before assembling the recipe.
    • When roasting the eggplant ensure it is quite tender and nicely browned on top before removing it from the oven.
    • For best results let the moussaka set before serving (if you wait 20-30 minutes the moussaka will cut better).
    • Freeze unbaked vegetarian moussaka (once the ingredients have cooled completely), covered, for up to 3 months.

    Serving suggestions

    This vegetarian lentil moussaka goes well with potato wedges, mashed or baked potato (or any other potato side dish for that matter). It’s also delicious with garlic bread, flatbread or pita, rice, braised green vegetables or crispy salad. You are really spoiled for choice here.

    Close-up side view of mushroom moussaka in casserole dish.

    Can this moussaka be made ahead

    Yes, it can! Prepare all the components and assemble the dish then cover with foil and refrigerate overnight (once cooled completely). Remove the foil before placing the moussaka in the oven.

    Can I add potatoes to this recipe

    Yes, you can! This is a good idea especially if you don’t to serve this dish with any sides.

    Cook 3 medium potatoes a little al dente, peel, slice into thick pieces and arrange in a single layer in the bottom of your moussaka dish. Season to taste or scatter a little parmesan before making the rest of the layers.  If using potatoes you can omit the zucchini (otherwise you’ll need a slightly deeper dish).

    Related recipes

    • Lentil Vegetable Shepherd’s Pie
    • Vegan Mushroom Cabbage Rolls with Lentil & Rice
    • Lentil Lasagne with Vegetables

    Check out also these other vegetarian meal ideas!

    Keep in touch!

    If you make this vegetarian moussaka with mushrooms and lentils I'd love to know how it turned out for you. Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right in your mailbox!

    Side view of vegetarian moussaka slice on top of plate with moussaka in background.

    Vegetable Moussaka (Mushrooms, Lentils)

    This vegetarian moussaka is made using layers of baked eggplant and zucchini, a rich, flavourful mushroom-and-lentil filling mixture and creamy bechamel topping. 
    4.60 from 5 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Greek fusion, vegetarian
    Prep Time: 10 minutes
    Cook Time: 1 hour 20 minutes
    Total Time: 1 hour 30 minutes
    Servings: 6 servings
    Calories: 331kcal
    Author: Monika Dabrowski

    Equipment

    • Large non-stick pan
    • Saucepan
    • Medium skillet
    • Casserole dish: 29 cm/11.5’’ long, 21 cm/8’’ wide, 5 cm/2’’ deep

    Ingredients

    • 1½ pounds (700 g) eggplant/aubergine approx. 2
    • 14.11 ounces (400 g) zucchini/courgette approx. 2 medium
    • 2 tablespoons parmesan coarsely grated, ensure it's vegetarian
    • Fine sea salt and pepper to taste

    For the filling mixture

    • 1.1 pounds (500 g) mushrooms wiped, finely chopped
    • ⅓ cup+1tbsp (75 g) green lentils (2.65 oz) rinsed
    • 1 red onion finely chopped
    • 2 garlic cloves finely chopped
    • ½x14.11oz can (200 g) tomatoes
    • 2-3 tablespoons tomato puree
    • ¼ teaspoon cinnamon
    • ½ teaspoon onion granules
    • 1 cup (240 ml) vegan beef stock or vegetable stock, hot, made with 1 cube
    • 3 tablespoons white wine
    • 3 tablespoons olive oil

    For the bechamel

    • 3½ tablespoons butter
    • 4 tablespoons flour
    • 1⅔ cups (400 ml) milk
    • ⅕ teaspoon nutmeg
    • 3 tablespoons parmesan coarsely grated, ensure it's vegetarian

    Instructions

    Prepare the eggplant and zucchini

    • Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a large baking sheet with parchment paper and mist all over with cooking spray.  Set aside.
    • Cut both ends of the eggplants and slice the eggplants crosswise into approx. ¼‘’ (6mm) thick pieces.
    • Arrange on top of your baking sheet slightly overlapping one another (along with the sliced zucchini).  Season well and mist with the cooking spray liberally (make sure the tops of the vegetables are thoroughly coated in the spray mixture).
    • Bake in the centre of the oven for 35-40 minutes or until the eggplant slices are soft and nicely browned on top. Remove from the oven and set aside until you are ready to assemble the moussaka. (Leave the oven on but lower the temperature to 375 F/ 200 C).

    Prepare the filling

    • In a pan heat up 2 tablespoons of oil, add the onion and garlic and cook for about 3 minutes until softened stirring often. 
    • Add the wine and cook until evaporated, then add the lentils and cook for a minute.
    • Pour in the stock.  Stir, cover and bring to the boil then simmer for 15-20 minutes stirring occasionally (until the lentils are soft and most of the liquid has been absorbed).
    • While the lentils are cooking prepare the mushrooms. In a large non-stick pan heat up 1 tablespoon of oil, add the mushrooms and cook over a fairly high heat for about 10 minutes until all the moisture has disappeared and the mushrooms are nicely browned, stirring occasionally.  Remove from the heat.
    • To the lentil mixture add the tomatoes, tomato puree, cinnamon, onion granules and mushrooms.  Stir thoroughly and cook for a minute. Remove from the heat and adjust the seasoning.

    Prepare the bechamel

    • In a saucepan melt the butter, add the flour and whisk until smooth.  Gradually add the milk whisking all the time so the sauce doesn’t become lumpy (reserve 2-3 tablespoons of the milk to add later if needed).  Bring to the boil and cook for a minute or so.
    • Remove from the heat, whisk in the nutmeg and season to taste.  Set aside for 5 minutes to allow the sauce to thicken further then add the rest of the milk if needed (the sauce should have the consistency of very thick cream).

    Assemble the recipe

    • Preheat the oven to 375 F/ 190 C/ gas mark 5.  Mist the bottom of your moussaka dish (approx. 29 cm/11.5’’ long, 21 cm/8’’ wide, 5 cm/2’’ deep) with cooking spray and cover with a single layer of eggplant slices (NOT overlapping one other).  Top with a single layer of zucchini slices.  Scatter 2 tablespoons of the parmesan over the top.
    • Spoon the filling mixture over the top spreading out evenly and ensuring any gaps between the vegetables have been filled.
    • Arrange the remaining eggplant slices in a single layer over the top. Pour the bechamel over the top of the moussaka and scatter the rest of the parmesan.
    • Bake in the centre of the oven for about 40 minutes or until nicely browned. Remove from the oven and set aside for 20-30 minutes before serving.

    Notes

    • You do not need to ‘sweat’ the eggplants, but make sure you use them immediately as they will darken quickly (once cut).
    • You can brush the vegetables with oil before placing in the oven if you prefer (though using cooking spray is much quicker, more effective and involves less fat).
    • It is important to season each component of this recipe (both the eggplant and zucchini are quite bland). Taste the filling mixture as well as the bechamel and adjust the seasoning if needed before assembling the recipe.
    • When roasting the eggplant ensure it is quite tender and nicely browned on top before removing it from the oven.
    • For best results let the moussaka set before serving (if you wait 20-30 minutes the moussaka will cut better).
    • Freeze unbaked vegetarian moussaka (once the ingredients have cooled completely), covered, for up to 3 months.
    • Serve with potatoes, crusty bread, crispy salad or braised vegetables.
    • Make it vegan: use vegan spread, almond or oat milk and vegan mozzarella or another vegan cheese.

    Nutrition

    Serving: 1serving | Calories: 331kcal | Carbohydrates: 34g | Protein: 14g | Fat: 17g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 232mg | Potassium: 1223mg | Fiber: 12g | Sugar: 15g | Vitamin A: 660IU | Vitamin C: 23mg | Calcium: 189mg | Iron: 3mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!
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    1. Elaine

      September 22, 2021 at 10:13 pm

      5 stars
      I made this for dinner tonight. It’s absolutely delicious.
      And my non vegetarian friend loved it too!

      Reply
      • Monika

        September 23, 2021 at 10:29 am

        Thank you so much for letting me know!

        Reply
    2. Brianna

      May 29, 2021 at 9:05 pm

      Should the eggplants be 700g each, or 700g total? Same question got the weight next to the zucchini 😂

      Reply
      • Monika

        May 30, 2021 at 2:27 pm

        Total for both. So approx. 700 g eggplant and 400 g zucchini.

        Reply
    3. Dave G

      May 18, 2021 at 11:36 pm

      Thanks for the vegetarian option! I love eggplant and mushrooms, so I may try this soon.

      Reply
      • Monika

        May 19, 2021 at 8:16 am

        You are welcome, let me know how it turns out if you do make it!

        Reply
      • Dimitrq

        June 01, 2021 at 4:48 pm

        3 stars
        The cooking times for the filling are not correct. The lentils were not cooked at all. I also had to adjust both with aromatic herbs and spices for the taste not to be blunt.

        Reply
        • Monika

          June 02, 2021 at 2:15 pm

          Green lentils are fully cooked after 20 minutes, but you can cook them for longer if you prefer.

          Reply

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