Vegetarian Moussaka

Submitted by Sackville

"This takes a bit of effort to make but is worth it for a really nice veggie meal. We served it on Christmas Eve for all our friends."

 

• Ready In: 1hr 15mins
• Ingredients: 19
• Serves: 4-6

ingredients

• 150 g young spinach leaves
• 200 g lentils
• 1 onion, finely chopped
• 1 clove garlic, chopped
• 8 medium mushrooms, quartered
• 1 (400 g) can chopped tomatoes
• salt
• pepper
• 1 teaspoon ground cumin
• 750 g potatoes, peeled
• 2 large eggplants
• 50 g butter
• 50 g flour
• 500 ml milk
• 200 g ricotta cheese
• 1 egg
• 50 g grated parmesan cheese
• nutmeg
• 2 tablespoons oil

directions

1. Boil spinach for one minute, drain and reserve the liquid.
2. Put 450 ml of the water into a pan and add the lentils.
3. Cover and cook over a medium-low heat for 20 minutes.
4. Meanwhile, heat 1 tbs of oil in a large frying pan and cook the onion and garlic for about 10 minutes until soft and golden.
5. Stir the mushrooms into the onions, increase the heat and season generously.
6. Cook until juicy and darkened in colour.
7. Add the tomatoes to the pan and cook briskly for 5 minutes until thickened but still quite liquid.
8. Add the lentils and any cooking liquid, 1/2 teaspoon salt and 1 teaspoon cumin.
9. Simmer gently for a few minutes.
10. Squeeze all the liquid out of the spinach and stir it into the pan.
11. Add a little water if the stew seems too dry.
12. Boil the potatoes in salted water, drain, cool slightly and slice lengthways.
13. Pre-heat the oven to 400 F or 200 degrees C.
14. Trim the eggplant and slice lengthways about 1/2 cm thick.
15. Smear a baking sheet with remaining oil, lay out the slices.
16. Bake for 15 minutes, turn and cook the other side for a further 5 minutes until soft.
17. Reduce the temperature to 360 F or 180 degrees C.
18. Take a 2-litre capacity dish at least 5 cm deep and make a layer with half the potatoes, then half the eggplant, followed by the mushroom mixture, the rest of the eggplant and the rest of the potatoes.
19. To make the topping, melt the butter in a saucepan, stir in the flour and gradually add the milk and bring it to the boil.
20. Simmer for a few minutes, add the parmesan and the ricotta mixed with the egg.
21. Remove from the heat, taste and adjust the seasoning.
22. Pour the sauce over the moussaka and dust with nutmeg.
23. Bake for 30 minutes or until the top is set and golden.

Reviews

[K8tee]

I absolutely loved this. I wasn't sure about what type of lentils to use (red, green, puy?), but eventually ended up buying a pack of ready-to-eat puy lentils which required no prep or cooking and they worked brilliantly. I left out the mushrooms 'cos I hate those, but added some sliced courgettes which I oven cooked at same time as the eggplant. Will be making this again and again. And am hoping it'll freeze OK since it would be a nice 'comfort food' meal to have readily available.

 

[hlkljgk]

My Greek husband was just telling he he missed Moussaka - we're vegetarian now. It was totally worth the effort. He said it was spot on. I will definitely be making this delicious dish again. Thank you!

 

[Ethan Barrow]

Moussaka is a dish I have loved since I was a little kid - this vegetarian version is delicious!!

 

[Ukosherian]

I absolutely loved this! At first, I thought that it would be kind of gross with the cheesy sauce and the lentils, but everything actually tasted really well together! I am completely in love with this! It does take a while to make, but it's so worth it! My whole family loved this and I will surely be making it again! Thanks so much for posting this recipe!

 

[crescendogal]

WOW!!! Lots of work but SO good!!! To me this is better than meat Moussaka. The 2yr old, 14yr old, 19yr old, & 28yr old (vegetarian) brother gobbled it up...Mom & Dad too! There's even enough for leftovers tonight...yippee!!! I didn't have any cumin on hand so subbed celery salt instead.