Vegetarian Lentil Moussaka
A hearty, healthy take on the Greek classic. Layers of roasted eggplant and a rich lentil-tomato filling are topped with a creamy, tangy yogurt and feta béchamel. Perfect for a comforting dinner and great for meal prep.
For 6 servings
Prepare and roast the eggplant.
Preheat oven to 200°C (400°F). Slice eggplants into 1/2-inch thick rounds. Toss with 2 tbsp olive oil and 1 tsp salt. Arrange in a single layer on baking sheets. Roast for 20-25 minutes until tender and lightly golden, flipping halfway.
- Preheat oven to 200°C (400°F).
- Slice eggplants into 1/2-inch thick rounds.
- Toss with 2 tbsp olive oil and 1 tsp salt, then arrange on baking sheets.
- Roast for 20-25 minutes, flipping halfway through.
TIPAvoid overcrowding the baking sheets; roast in batches if necessary to ensure even browning and prevent steaming.Make the lentil filling.
Heat 1 tbsp olive oil in a large pot over medium heat. Add chopped onion and sauté for 5-7 minutes until softened and translucent. Stir in minced garlic and cook for 1 minute until fragrant.
Simmer the lentil sauce.
Add green lentils, 800g crushed tomatoes, 2 tsp dried oregano, 0.5 tsp cinnamon powder, 0.5 tsp black pepper, and 1 cup water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until lentils are tender and the sauce has thickened.
Prepare the yogurt-béchamel topping.
In a medium bowl, whisk together 2 cups Greek yogurt, 113g crumbled feta cheese, 1 large egg, and 1 tbsp lemon juice until well combined and smooth. Season with a pinch of salt and pepper if desired.
Layer the moussaka.
Spread a thin layer of lentil filling on the bottom of a 9x13 inch baking dish. Arrange half of the roasted eggplant slices over the lentils. Top with another layer of lentil filling, then the remaining eggplant slices. Finish with the rest of the lentil filling.
- Spread a thin layer of lentil filling in a 9x13 inch baking dish.
- Arrange half of the roasted eggplant slices over the lentils.
- Top with another layer of lentil filling, then the remaining eggplant slices.
- Finish with the rest of the lentil filling.
Bake the moussaka.
Carefully pour the prepared yogurt-béchamel topping evenly over the assembled moussaka. Transfer the dish to the preheated 200°C (400°F) oven and bake for 30-35 minutes, or until the topping is golden brown and bubbly.
TIPIf the topping browns too quickly, loosely tent the dish with aluminum foil for the remaining baking time.Rest and serve.
Remove the moussaka from the oven and let it rest for at least 15-20 minutes before slicing and serving. This allows the layers to set, making it easier to cut clean portions.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose firm, glossy eggplants for the best texture.
- 2Don't overcrowd the baking sheets when roasting the eggplant; use two sheets to ensure they roast rather than steam.
- 3Letting the moussaka rest is crucial for it to hold its shape when served.
- 4This dish freezes beautifully. Cool completely, then cover tightly and freeze for up to 3 months.
Adapt it for your goals.
Vegan
Use a plain, unsweetened plant-based yogurt, a vegan feta alternative, and replace the egg with 1 tablespoon of cornstarch mixed into the yogurt.
gluten freeGluten free
This recipe is naturally gluten-free. Always double-check that your spices and other packaged ingredients are certified gluten-free if you have a severe intolerance.
high proteinHigh protein
To boost the protein content, add one 15-ounce can of rinsed and drained chickpeas to the lentil mixture along with the tomatoes.
kid friendlyKid friendly
Reduce the amount of cinnamon slightly if your kids are not used to it. You can also blend the lentil sauce for a smoother texture.
Why this is on our healthy list.
Rich in Plant-Based Protein
Lentils are an excellent source of protein, which is essential for muscle repair and overall body function, making this a satisfying meal for vegetarians.
High in Dietary Fiber
With both lentils and eggplant, this dish is high in fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Heart-Healthy Fats
Using olive oil provides monounsaturated fats, which are beneficial for heart health. The yogurt topping is also lower in saturated fat than a traditional béchamel.
Source of Probiotics
The Greek yogurt topping contains beneficial probiotics that support a healthy gut microbiome.
Frequently asked questions
Yes, this version is quite healthy. It's packed with fiber and plant-based protein from lentils and vegetables. The yogurt-based béchamel is much lighter in saturated fat than a traditional butter-and-flour version.
