Vegetarian Moussaka with Lentil Ragù and Béchamel

Why You’ll Love This Recipe

• Classic Greek comfort, made vegetarian with a hearty tomato–lentil ragù.
• Roasting eggplant and potatoes first keeps the final casserole rich, not watery.
• Silky, custardy béchamel bakes up glossy and golden for a stunning top.
• Balanced plate: warm, savory moussaka with a crisp, bright Greek salad.

Grocery List

• Produce: 2 large eggplants, 1.5 lb Yukon Gold potatoes, 1 large onion, 1 medium carrot, 3 garlic cloves, 2 tomatoes, 1 cucumber, 1/2 small red onion, 1/2 green bell pepper, fresh parsley (garnish)
• Dairy: Whole milk, butter, 2 large eggs, kefalotyri or vegetarian Parmesan-style cheese, feta cheese
• Pantry: Extra-virgin olive oil, brown or green lentils, crushed tomatoes (28 oz), tomato paste, red wine vinegar, fine dry breadcrumbs (optional), Kalamata olives, bay leaf, ground cinnamon, ground allspice, dried oregano, crushed red pepper flakes, ground nutmeg, white pepper, black pepper, kosher salt, sugar (optional)

Full Ingredients

Roasted Eggplant & Potatoes

• 2 large eggplants (about 2 lb / 900 g), sliced lengthwise into 1/2 in (1.3 cm) slabs
• 1.5 lb (680 g) Yukon Gold potatoes, peeled and sliced into 1/4 in (6 mm) rounds
• 6 tbsp extra-virgin olive oil, divided (4 tbsp for eggplant, 2 tbsp for potatoes)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Cinnamon–Kissed Tomato–Lentil Ragù

• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced (about 1 1/2 cups)
• 1 medium carrot, finely diced (about 1/2 cup)
• 3 garlic cloves, minced
• 1 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp tomato paste
• 1 cup (190 g) brown or green lentils, rinsed (do not use red lentils)
• 1 can (28 oz / 800 g) crushed tomatoes
• 1 cup (240 ml) water or low-sodium vegetable broth
• 1 bay leaf
• 1 tsp sugar (optional, to balance acidity)
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 1 tsp red wine vinegar, to finish

Silky Béchamel

• 5 tbsp (70 g) unsalted butter
• 5 tbsp (40 g) all-purpose flour
• 3 cups (720 ml) whole milk, warmed
• 3/4 tsp kosher salt
• 1/4 tsp ground white pepper
• 1/4 tsp ground nutmeg
• 1/2 cup (45 g) finely grated kefalotyri or vegetarian Parmesan-style cheese
• 2 large eggs, lightly beaten

Assembly & Topping

• Olive oil, for greasing the baking dish (about 1 tsp)
• 1/2 cup (45 g) finely grated kefalotyri or vegetarian Parmesan-style cheese
• 1/4 cup fine dry breadcrumbs (optional, for extra crunch)
• 2 tbsp chopped fresh flat-leaf parsley or oregano leaves, for garnish

Greek Salad (Side)

• 2 ripe tomatoes (about 14–16 oz / 400–450 g), cut into wedges
• 1 medium cucumber (about 10 oz / 300 g), halved lengthwise, seeded, sliced
• 1/2 small red onion, very thinly sliced
• 1/2 green bell pepper, thinly sliced
• 1/2 cup (80 g) pitted Kalamata olives
• 4 oz (113 g) feta cheese, ideally in a slab
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp dried oregano
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Step-by-Step Instructions

Step 1: Heat the oven and prep the vegetables

Arrange oven racks to upper-middle and lower-middle positions and heat to 425°F (220°C). Line two large rimmed sheet pans with parchment for easier cleanup. Slice the eggplants lengthwise into 1/2 inch (1.3 cm) slabs and the potatoes into 1/4 inch (6 mm) rounds. Toss eggplant with 4 tbsp oil; toss potatoes with 2 tbsp oil. Season both with 1 tsp kosher salt and 1/2 tsp black pepper.

Step 2: Roast eggplant and potatoes until tender

Spread the eggplant on one sheet and the potatoes on the other in a single layer. Roast 15–18 minutes, flip, then roast 10–15 minutes more. The eggplant should be pliable with browned edges; potatoes should be just tender and lightly golden. Set aside. Reduce oven temperature later (after assembly) to 375°F (190°C).

Step 3: Build the cinnamon–lentil ragù

While the vegetables roast, warm 2 tbsp olive oil in a wide pot over medium heat. Sauté onion and carrot with a pinch of salt until softened, 5–6 minutes. Add garlic, cinnamon, allspice, oregano, and chili flakes; cook 1 minute until fragrant. Stir in tomato paste; cook 1–2 minutes to caramelize. Add lentils, crushed tomatoes, water/broth, bay leaf, sugar (if using), 1 tsp salt, and 1/4 tsp pepper. Bring to a simmer, cover, and cook 25–30 minutes, stirring occasionally, until lentils are just tender and the sauce is thick and spoonable. Remove bay leaf and stir in red wine vinegar. Taste and adjust seasoning.

Step 4: Make the silky béchamel

In a saucepan over medium heat, melt butter. Whisk in flour and cook, whisking, for 2 minutes to form a pale roux. Gradually whisk in warm milk, a few splashes at a time, until smooth. Simmer gently, whisking often, 5–7 minutes until thick enough to coat a spoon. Off the heat, whisk in 3/4 tsp salt, white pepper, nutmeg, and 1/2 cup grated cheese. Let cool 2 minutes, then whisk in the beaten eggs (temper by whisking in a ladle of hot sauce first so the eggs don’t scramble). The béchamel should be glossy and pourable.

Step 5: Assemble the layers

Reduce oven to 375°F (190°C). Lightly oil a 9×13 inch (23×33 cm) baking dish. Layer the potatoes evenly on the bottom. Add half the eggplant in a single layer. Spoon all of the ragù over the eggplant and spread to the edges. Top with the remaining eggplant. Pour the béchamel over everything, tilting the pan to coax it into the corners.

Step 6: Top and bake until bubbling and bronzed

Sprinkle the remaining 1/2 cup grated cheese over the béchamel and, if you like, the breadcrumbs for a light crunch. Bake 35–40 minutes until bubbling at the edges and deep golden on top. For extra color, broil 1–2 minutes, watching closely. Let the moussaka rest 20–30 minutes before slicing so the layers set cleanly.

Step 7: Toss the Greek salad and serve

In a large bowl, combine tomato wedges, cucumber, red onion, bell pepper, and olives. Whisk together olive oil, vinegar, oregano, salt, and pepper; toss with the vegetables. Place the feta slab on top or crumble over. Cut the moussaka into squares, garnish with chopped parsley or oregano, and serve with the salad.

Pro Tips

• Pre-salting option: For the most velvety eggplant, sprinkle slices with 1 tsp kosher salt and let stand 20–30 minutes, then pat dry before oiling and roasting.
• Thick ragù, tidy slices: Simmer until ragù is thick and not watery; excess moisture makes moussaka slump.
• Warm your milk: Adding warm milk to the roux prevents lumps and speeds béchamel thickening.
• Don’t skip the rest: A 20–30 minute rest after baking is key for neat, well-defined layers.
• Vegetarian cheese note: Use kefalotyri or a vegetarian-friendly hard grating cheese (avoid traditional Parmesan if strict vegetarian).

Variations

• Vegan moussaka: Make an olive-oil béchamel with 5 tbsp olive oil, 5 tbsp flour, and 3 cups unsweetened oat or soy milk; season as written and omit eggs/cheese (or use vegan cheese). Ensure feta in salad is plant-based.
• Gluten-free: Use a 1:1 gluten-free flour blend in the béchamel and gluten-free breadcrumbs (or omit crumbs).
• Mushroom boost: Add 8 oz (225 g) finely chopped cremini mushrooms to the ragù with the onion for extra savoriness.

Storage & Make-Ahead

Cool leftovers, cover, and refrigerate up to 4 days. Reheat slices covered at 350°F (175°C) for 20–25 minutes, or microwave gently. Freeze whole baked or unbaked moussaka (wrapped well) up to 3 months; thaw overnight in the fridge. Bake thawed, assembled-but-unbaked moussaka at 375°F (190°C) for 45–55 minutes. Components can be prepared ahead: roast vegetables and make ragù up to 2 days in advance; assemble with fresh béchamel and bake.

Nutrition (per serving)

Approximate values with salad: 640 calories; 39 g fat; 52 g carbohydrates; 20 g protein; 8 g fiber; 950 mg sodium. Values will vary based on brands and exact ingredients.