Add in the creamy, cheesy topping and rich tomato sauce, and you’ve got a perfect midweek vegetarian family meal that everyone will love. Even better, this is one of those make-ahead classics for ultra convenience if you need it! You know I like to try and keep as many of my recipes super quick in response to our crazy, busy lives, however this Vegetarian Moussaka recipe takes a little longer (it should take about 90 minutes). BUT please do bear in mind that a lot of that time is hands-off cooking time and the extra steps are so worth it. Because this recipe freezes so well too, make sure you add it to your batch cooks or make two at a time, then the next time you dish it up, the extra time in the first place will have been very much worth it! I have simplified this recipe a little here though. (Shhh… the secret is in the sauce.) Usually moussaka would be made with a béchamel sauce, but I’ve made a little twist on the traditional Vegetable Moussaka, and whipped up a simplified ricotta topping. It’s still creamy and oh-so-delicious, but it’s just easier and it cooks in the oven with the rest of the dish.
Why you’ll love this recipe
⭐️ Packed full of veg and hearty ingredients ⭐️ Simple to make and ideal to make ahead ⭐️ SO delicious and satisfying Vegetable Moussaka, on other hand, is made instead with extra veggies and lentils in the tomato sauce, which replaces the meat. As always, I’m keeping those all-important flavours in, such as cinnamon and nutmeg, while creating a simplified, budget-friendly version. In traditional Greek recipes the aubergine would be fried on a griddle, but I’ve chosen to oven bake it as it’s much simpler and the aubergine absorbs less oil, so it makes for a healthier dish. I am also only adding one layer of each element of the dish, rather than trying to layer up multiple times. If you’re looking for some other hearty, family vegetarian dinners along the same lines, you MUST try my Slow Cooker Spinach & Ricotta Lasagne, my Cheesy Vegetarian Pie or my Veggie Enchiladas too!
Ingredients for Veggie Moussaka
Olive oil Onion – I like to use pre-chopped frozen where possible as it saves time, but fresh is fine too Garlic – Cheat garlic in a jar or tube is OK, as is fresh. Your decision. Courgettes Aubergines – I’ve used fresh but you can get frozen aubergines. If you use this, simply defrost and then add straight to the mixture to cook in the oven instead. Potatoes – White potatoes for this Tinned chopped tomatoes Salt and pepper Red lentils – See ‘substitutions’ below Honey Cinnamon
For the topping:
Ricotta Eggs – I use medium free-range Greek yoghurt Nutmeg – Freshly grated Grated cheddar
Substitutions
Lentils – To reduce cooking time you could use ready-cooked tinned green lentils, however I must say the texture of this is much nicer with the red. Potatoes – Potatoes aren’t ALWAYS used in a moussaka recipe but I love them (generally and also in this recipe). They soak up the yummy tomato sauce, and make the whole dish more stable. If you’d prefer to leave them out, you can. Perhaps add more aubergine slices?
For best results assemble the moussaka and then freeze before cooking, either as a whole or in individual portions. The leftovers also freeze well too! You can make the tomato vegetable sauce and keep it in the fridge for up to two days before cooking. You can also assemble the moussaka and store this in the fridge 48 hours before you cook it. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
