Vegetarian Moussaka

Vegetarian Moussaka is a traditional Greek dish that typically features layers of eggplant, ground meat, and a creamy béchamel sauce. This vegetarian version replaces the meat with lentils and mushrooms, making it a hearty and satisfying plant-based meal.


  • 2 large eggplants, sliced
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 cup sliced mushrooms
  • 1 cup cooked lentils
  • 1 can diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper, to taste
  • 1 cup grated feta cheese (optional)

For the béchamel sauce:

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups milk
  • 1/4 teaspoon nutmeg
  • Salt and pepper, to taste


  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat.
  3. Add the onion and garlic and sauté until softened.
  4. Add the mushrooms and sauté for another 5 minutes.
  5. Add the cooked lentils, diced tomatoes, oregano, cinnamon, nutmeg, salt, and pepper. Stir well.
  6. In a separate saucepan, make the béchamel sauce by melting the butter over medium heat.
  7. Whisk in the flour and cook for 1-2 minutes, until the mixture turns golden brown.
  8. Slowly add the milk, whisking constantly to prevent lumps from forming.
  9. Add the nutmeg, salt, and pepper and continue to cook, stirring occasionally, until the sauce thickens.
  10. Grease a 9×13 inch baking dish with cooking spray.
  11. Spread a thin layer of the lentil mixture on the bottom of the dish.
  12. Arrange a single layer of eggplant slices on top of the lentil mixture.
  13. Spread a layer of the béchamel sauce over the eggplant.
  14. Repeat layers of lentil mixture, eggplant slices, and béchamel sauce until all ingredients are used up, making sure to finish with a layer of béchamel sauce.
  15. If desired, sprinkle grated feta cheese over the top.
  16. Cover the dish with foil and bake for 30 minutes.
  17. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown.
  18. Let the moussaka cool for 10-15 minutes before serving.

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