Vegetarian Moussaka (Mushrooms and 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.  It’s easy to make, low in fat and absolutely delicious!

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. 

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).

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).

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.

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).

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.

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.

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).

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.

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

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

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

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 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.

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!

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