This easy vegetarian moussaka recipe is a delicious, healthy, and hearty meal that’s perfect for any occasion. You will love its combination of flavors, creamy texture, and nutrient-packed ingredients.

Why You’ll Love This Recipe

  • It’s a vegetarian twist on the classic Greek dish.
  • Loaded with veggies like eggplant, zucchini, tomatoes.
  • Layers of savory flavors from the herbs and spices used.
  • A rich tomato sauce blends perfectly with the cauliflower bechamel topping.

Ingredient List of the Recipe:

For The Base Layers

  • 2 medium-size eggplants sliced lengthwise
  • 2 medium-size Zucchinis sliced lengthwise
  • 5 ripe Tomatoes chopped into small pieces
  • 1 Onion finely chopped
  • Just under one-third cup (65 ml) extra-virgin olive oil

For The Tomato Sauce

  • One can choppd tomatoes or passata(700 gms)
  • A teaspoon salt to taste
  • Freshly ground pepper to taste
  • One tablespoon honey*
    ### For Bechamel Topping:

Cauliflower mixture:

  • Half head cauliflower cut into florets (500g)
  • Two garlic cloves minced
  • Around two tbsp olive oil

Creamy ricotta layer

  • Four oz non-dairy cream cheese (120g)
    • Six oz vegan mozzarella grated(170g)

How To Make This Recipe:

  1. Preheat oven to 180°C/350°F/gas mark four while you prepare your vegetables

  2. Prepare Eggplant And Zucchini Slices:

    • Slice both eggplants and zucchinis in long slices about half centimeter thick each. In case some slices turn out thicker or thinner than others that’s okay as you can arrange them in layers later.
  3. Make Tomato Sauce:

    • Chop the onions and saute them in a frying pan with 1 tbsp of olive oil until they turn soft.
    • Add chopped tomatoes, honey, salt & pepper to taste, cover with lid and let it cook for around 30 min untill soften.
    • Use immersion blender or switch off when enough lumps have been broken down.
  4. Prepare Base Layers

    • Brush lightly each eggplant slice on both sides with olive oil and place at the bottom of your baking dish so that slices slightly overlap each other.
    • Put half portion of zucchini slices above eggplants then spread tomato sauce mixture over this layer
  5. Repeat process by layering remaining amount of eggplant than putting rest half portion of zucchini slices onto the top.

  6. Prepare Cauliflower Bechamel Topping:

    • In a large pot add cauliflower florets along with water & bring it to boil till cooks throughly
  7. Drain out excess water then use an immersion blender to blend cauliflower along wit minced garlic cloves & decent quantity extra virgin olive oil til smooth silky texture obtained for bechamel topping.

  8. Assemble Moussaka:

  9. Spread creamy ricotta cheese on top followed by prepared caulifpower mixture

  10. Bake In The Oven:

    • Preheat oven to 375°F (190°C) before baking moussaka recipe in middle rack.Put baked dish into heated oven and cook for another 40-45 minutes until golden crust formed.

Cooking Time And Temperature Guidelines

Preheat oven to 180°C/350°F/gas mark four

Bake at preheated oven(190C)for 40-45mins

My Pro-tips For This Recipe:

  • Slice vegetables uniformly: When slicing vegetables for this recipe, try to keep them all roughly uniform in thickness so that they cook evenly.
  • Prepare cauliflower bechamel sauce while vegetables are cooking and cooled down a bit: Since making the bechamel topping takes some time to prepare, it’s best to start on this step while the vegetables are still cooking, so you can assemble everything quickly once they have cooled down enough.

Seasoning Options

  • You can add seasoning like dried herbs and spices such as cinnamon or nutmeg for an extra bit of flavor if desired.

Recipe Tips:

  • Make sure your tomato sauce is flavorful enough before spreading it out over your veggie layers
  • Ensure that all of the cauliflower florets are cooked before blending them with garlic cloves and olive oil.

Recommended Tools to Make this Recipe:

  • Large oven safe dish for baking (9×13 or similar size)
  • Immersion blender, regular blender or food processor
  • Frying pan or skillet

To Sum Up:

This vegetarian moussaka recipe is loaded with healthy veggies and has a delicious creamy texture from its amazing cauliflower bechamel topping. With just a little preparation required ahead of time, this easy-to-make meal will impress both vegetarians & meat lovers alike!


Sure, here are three popular FAQs with answers for the “Easy Vegetarian Moussaka Recipe – Healthy and Delicious” on AddM3:

Q1. Can I make this moussaka recipe ahead of time?
A1. Yes! This vegetarian moussaka recipe can be made ahead of time and reheated when ready to eat. The assembled casserole can be refrigerated overnight before baking or frozen in an airtight container for up to 3 months. If freezing, it’s recommended to thaw the casserole in the refrigerator overnight before baking.

Q2. Can I substitute the lentils with another protein source?
A2. Absolutely! If you don’t have lentils or want to switch things up, you could try using chickpeas, black beans or cooked ground soya mince instead.

Q3. Can I modify this recipe for specific dietary restrictions?
A3.Yes! This vegetarian moussaka is already vegan-friendly but if you have other dietary restrictions, there are substitutions available that still allow you to enjoy this dish without compromising on taste such as gluten-free lasagna noodles or tamari sauce (for soy-free option). Additionally,you can omit any ingredient that may trigger an allergy in order to adjust the recipe according to your preferences/needs.

I hope these answers help clarify some common questions about making the Easy Vegetarian Moussaka Recipe from AddM3!