RecipeNowRecipeNow
Get ready to embark on a flavorful journey to Greece with our delightful Vegetarian Moussaka! This comforting dish brings together layers of roasted eggplant, a hearty lentil filling, and a lusciously creamy béchamel sauce. Perfect for a family dinner or impressing guests, this revamped Greek classic will be sure to please both vegetarians and meat-lovers alike.
Preheat your oven to 400°F (200°C).
Arrange the eggplant slices on a baking sheet, brush with olive oil, and sprinkle with salt. Roast in the oven for 20-25 minutes, until golden and tender.
Meanwhile, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
Add the lentils, crushed tomatoes, ground cinnamon, dried oregano, salt, and pepper. Let it simmer for 10 minutes, allowing the flavors to combine. Remove from heat.
For the béchamel sauce, melt butter in a saucepan over medium heat. Stir in the flour and cook for 2 minutes.
Slowly whisk in the milk, stirring continuously until smooth. Cook until the sauce thickens, then season with nutmeg, salt, and pepper. Stir in half of the grated parmesan cheese.
In a baking dish, layer half of the roasted eggplants, followed by the lentil mixture, and the remaining eggplants. Pour the béchamel sauce over the top and spread evenly.
Sprinkle the remaining parmesan cheese over the béchamel sauce.
Bake in the preheated oven for about 30 minutes, until the top is golden and bubbly.
Allow the moussaka to cool for 5-10 minutes before serving.
