Vegetarian Moussaka

Vegetarian moussaka is a delicious and healthy Mediterranean dish that is perfect for vegetarians and meat lovers alike. Here’s a recipe to make it:

Ingredients of Vegetarian Moussaka

• 2 eggplants, sliced
• 2 zucchinis, sliced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can of diced tomatoes
• 1 tablespoon of tomato paste
• 1 teaspoon of dried oregano
• 1 teaspoon of dried basil
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1 cup of cooked lentils
• 1 cup of cooked chickpeas
• 1 cup of grated mozzarella cheese
• Salt and pepper to taste
• Olive oil for cooking

For the bechamel sauce:

• 4 tablespoons of butter
• 4 tablespoons of flour
• 2 cups of milk
• 1/2 teaspoon of ground nutmeg
• Salt and pepper to taste

How to Make Vegetarian Moussaka

1. Preheat your oven to 375°F (190°C).
2. Place the eggplant and zucchini slices on a baking sheet, brush them with olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes, until they are tender.
3. In a pan, heat up some olive oil and sauté the onion and garlic until they are soft.
4. Add the diced tomatoes, tomato paste, oregano, basil, cinnamon, nutmeg, salt, and pepper. Stir everything together and let it simmer for about 10 minutes.
5. Add the cooked lentils and chickpeas to the tomato sauce and mix well.
6. In a separate pot, make the bechamel sauce. Melt the butter, add the flour, and whisk until smooth. Gradually add the milk, whisking continuously until the sauce thickens. Add the nutmeg, salt, and pepper to taste.
7. In a 9×13-inch baking dish, layer the roasted eggplant and zucchini slices at the bottom. Add the lentil and chickpea mixture on top of the vegetables, and then pour the bechamel sauce over everything.
8. Sprinkle the grated mozzarella cheese over the top of the bechamel sauce.
9. Bake the moussaka in the oven for 30-40 minutes, until it is golden brown on top and heated through.
10. Let the moussaka cool for a few minutes before serving. Enjoy!