Step-by-Step Guide to Delicious Vegetarian Moussaka

Vegetarian Moussaka Delight: Greek Comfort Food with a Twist

Vegetarian Moussaka is a delicious Greek comfort food that takes the classic flavors of moussaka and gives them a satisfying vegetarian twist. Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomato sauce combine with a hint of cinnamon and cheesy béchamel to create an unforgettable dish. If you’re short on time, here’s the quick info you need:

Quick Overview:
Main Ingredients: Eggplants, zucchinis, potatoes, spinach, feta, tomato sauce
Key Flavors: Cinnamon, oregano, nutmeg
Preparation Time: Long but worth it

This rich and hearty casserole doesn’t just taste amazing; it also packs a punch with nutrients from fresh vegetables and protein-rich feta. It’s a meal that even meat lovers can get on board with due to its robust and complex flavors.

Vegetarian Moussaka Overview - moussaka greek vegetarian infographic infographic-line-3-steps

Dive into this step-by-step guide to make your own mouth-watering Vegetarian Moussaka at home!

What is Vegetarian Moussaka?

Vegetarian Moussaka is a meatless twist on the classic Greek dish, traditionally made with layers of eggplant, ground meat, and creamy béchamel sauce. This version swaps out the meat for hearty vegetables and a savory lentil-tomato sauce, making it a filling and flavorful option for vegetarians and meat-eaters alike.

Greek Classic, Meatless Version

In Greece, moussaka is a beloved comfort food, often compared to a Greek lasagna but with layers of eggplant instead of pasta. The traditional recipe uses ground beef or lamb, but our vegetarian version is equally satisfying and rich in flavors. By using ingredients like eggplants, zucchinis, potatoes, and spinach, we create a dish that is both nutritious and delicious.

Hearty and Flavorful

The magic of Vegetarian Moussaka lies in its layers. Each component adds a unique texture and flavor:

  • Eggplants and Zucchinis: These vegetables are roasted to perfection, bringing out their natural sweetness and adding a tender, melt-in-your-mouth texture.
  • Potatoes: Boiled and sliced, they provide a comforting, starchy base.
  • Spinach and Feta: These add a burst of color and a tangy, creamy flavor.
  • Tomato-Lentil Sauce: This sauce is the heart of the dish. Lentils mimic the texture of ground meat, while onions, garlic, and spices like cinnamon and oregano create a rich, aromatic base.
  • Béchamel Sauce: A creamy, smooth topping that ties all the layers together.

Vegetarian Moussaka Layers - moussaka greek vegetarian

A Nutritious Powerhouse

Not only is this moussaka packed with flavors, but it’s also rich in nutrients. Eggplants are high in antioxidants, zucchinis offer vitamin C, and lentils provide a good source of protein and fiber. The béchamel sauce, made with milk and Parmesan cheese, adds calcium and protein, making this dish a well-rounded meal.

By following this guide, you’ll create a Vegetarian Moussaka that is sure to impress your family and friends. It’s a dish that brings the warmth and richness of Greek cuisine to your table, without the meat.

Next, we’ll dive into the detailed steps for preparing the vegetables, starting with how to properly salt the eggplant to remove any bitterness.

Ingredients Needed for Vegetarian Moussaka

To make a delicious Vegetarian Moussaka, you’ll need a variety of fresh ingredients. Here’s a detailed list to guide you:


  • Eggplants: These form the base and top layers. They need to be sliced and prepped to remove bitterness.
  • Zucchini: Adds a different texture and flavor. Also sliced thin and roasted.
  • Potatoes: Provides a hearty layer. Boiled until fork-tender.
  • Spinach: Used in the filling, combined with feta for a rich taste.

Dairy and Eggs

  • Feta Cheese: Crumbled into the spinach layer for a tangy flavor.
  • Parmesan Cheese: Adds a savory touch to the béchamel sauce.
  • Milk: Used in the béchamel sauce for creaminess.
  • Eggs: Helps bind the béchamel sauce and adds richness.

Aromatics and Seasonings

  • Onions: Adds depth to the tomato-lentil sauce.
  • Garlic: Essential for flavor in both the tomato sauce and spinach layer.
  • Dill: Fresh dill enhances the spinach mixture.
  • Tomato Puree: Forms the base of the tomato-lentil sauce.
  • Cinnamon: Adds warmth to the tomato sauce.
  • Oregano: Classic Greek herb for authenticity.
  • Nutmeg: A pinch in the béchamel sauce adds a subtle spice.
  • Sugar: Balances the acidity of the tomatoes.
  • Salt and Pepper: Essential for seasoning every layer.

Other Essentials

  • Butter: Used in the béchamel sauce for a rich texture.
  • Flour: Thickens the béchamel sauce.
  • Olive Oil: For roasting vegetables and sautéing aromatics.

Make sure you have all these ingredients ready before you start cooking. They come together to create the rich layers and flavors that make moussaka greek vegetarian so special.

Preparing the Vegetables

Salting the Eggplant

Eggplant can be bitter and watery, which can ruin the texture and flavor of your moussaka greek vegetarian. Salting helps solve this problem.

  1. Slice the Eggplant: Cut your eggplants into 1/2 inch slices. You can peel strips off the skin to create thin stripes or leave the skin on entirely.

  2. Salt Generously: Sprinkle kosher salt on both sides of each slice. Lay them out on a sheet lined with paper towels.

  3. Let it Sweat: Allow the eggplant to sit for 20 to 30 minutes. The salt will draw out excess moisture and bitterness.

  4. Pat Dry: Use paper towels to pat the slices dry, removing the excess moisture and salt.

This step ensures your eggplant is tender and flavorful, without any unwanted bitterness.

Roasting the Vegetables

Roasting brings out the natural sweetness in vegetables and gives them a deliciously crisp texture.


  1. Slice Thinly: Cut zucchini into thin slices, about 1/4 inch thick.

  2. Season: Lay the slices on a baking sheet. Brush with olive oil and sprinkle with salt and pepper.

  3. Roast: Place in a preheated oven at 500°F for 10 minutes. Flip the slices and roast for another 5 minutes until golden brown.


  1. Peel and Slice: Peel russet potatoes and slice them thinly, about 1/4 inch thick.

  2. Boil: Place the slices in a pot of boiling salted water. Boil for 5-7 minutes until just tender, but not falling apart. Drain and let them cool.

  3. Season and Roast: Lay the slices on a baking sheet, brush with olive oil, and sprinkle with salt and pepper. Roast in the oven at 500°F for 10 minutes, flipping halfway through.


  1. Season and Roast: After salting and drying, lay the eggplant slices on a baking sheet. Brush with olive oil and sprinkle with salt and pepper.

  2. Roast: Place in the oven at 500°F for 15 minutes, flipping halfway through, until tender and lightly golden.

Making the Tomato-Lentil Sauce

The tomato-lentil sauce is the heart of our moussaka greek vegetarian dish. It adds richness and depth to the layers of vegetables. Let’s break it down into two main steps: cooking the lentils and preparing the sauce.

Cooking the Lentils

– 4 ounces (113g) dried green or brown lentils (or 8 ounces/227g pre-cooked lentils)
– Water
– Salt

1. Boil Water: Bring a saucepan of lightly salted water to a boil.
2. Add Lentils: Once boiling, add the dried lentils.
3. Simmer: Reduce the heat to a simmer and cook for 7 to 10 minutes. The goal is to slightly undercook the lentils—they should have a bite to them since they’ll cook more in the sauce.
4. Drain: Drain the lentils thoroughly and set aside.

Preparing the Sauce

– 2 tablespoons olive oil
– 1 medium yellow onion, chopped
– 4 garlic cloves, grated, minced, or finely chopped
– 1 cinnamon stick
– 1 tablespoon fresh thyme leaves
– 1 pinch of ground cloves

– 3 tablespoons tomato paste

– 1 28-ounce (800g) can of crushed tomatoes
– 1
– Freshly cracked black pepper
– 1 bay leaf

1. Heat Oil: In a deep sauté pan, heat the olive oil over medium-high heat.
2. Cook Onion: Add the chopped onion and a pinch of salt. Cook until softened and golden, about 8 to 10 minutes.
3. Add Aromatics: Stir in the garlic, cinnamon stick, thyme, ground cloves. Cook for a couple of minutes until fragrant.
4. Tomato Paste: Add the tomato paste and cook for a few minutes to deepen the flavor.
5. Combine Lentils: Add the cooked lentils to the pan, breaking them up with a wooden spoon. Cook until they start to brown and get a bit crispy, about 5 minutes.
6. Tomato Base: Add the crushed tomatoes, several cracks of black pepper, bay leaf. Bring to a boil, then reduce the heat to a simmer.
7. Simmer: Let the sauce simmer until it thickens, about 8 to 10 minutes.
8. Finish: Remove the bay leaf and cinnamon stick. Taste and adjust seasoning with salt and pepper. Add a pinch of sugar if needed to balance the acidity of the tomatoes.

Now that your tomato-lentil sauce is ready, it’s time to layer it with the roasted vegetables and creamy bechamel sauce.

Assembling the Vegetarian Moussaka

Layering the Vegetables

Start by preheating your oven to 350°F (175°C).

  1. Prepare the Casserole Dish: Lightly brush a 9×13-inch casserole dish with olive oil to prevent sticking.

  2. First Layer – Eggplant: Lay half of your roasted eggplant slices at the bottom of the dish. This will form a sturdy base for your moussaka.

  3. Second Layer – Zucchini: Add a layer of roasted zucchini slices on top of the eggplant. Make sure they are evenly spread out to ensure every bite has a bit of zucchini.

  4. Third Layer – Potatoes: Now, add a layer of boiled potato slices. These should be fork-tender and spread out evenly.

Adding the Tomato-Lentil Sauce

  1. Spread the Sauce: Pour half of the tomato-lentil sauce over the layered vegetables. Use a spatula to spread it evenly, ensuring it seeps into all the nooks and crannies.

  2. Seasoning: Lightly season this layer with a pinch of salt and pepper to enhance the flavors.

  3. Repeat Layers: Add another layer of eggplant, followed by the remaining tomato-lentil sauce. Spread it evenly again.

Topping with Bechamel Sauce

  1. Prepare the Bechamel: Your creamy bechamel sauce should be ready by now. If it has thickened too much, give it a quick whisk.

  2. Pour the Bechamel: Pour the bechamel sauce over the top layer of tomato-lentil sauce. Use a spatula to smooth it out, ensuring it covers the entire surface.

  3. Final Touches: Sprinkle an additional ½ cup of grated Parmesan cheese over the bechamel. This will form a golden, cheesy crust when baked.

  4. Bake: Place the assembled moussaka in the preheated oven. Bake for 50-55 minutes, until the top is golden brown and bubbly.

  5. Cool Before Serving: Allow the moussaka to cool for about 20 minutes before serving. This helps it set and makes slicing easier.

Enjoy your delicious moussaka greek vegetarian masterpiece!

Baking the Moussaka

Baking the moussaka is the final step that brings all the flavors together into a delicious, cohesive dish. Here’s how to do it:

Oven Temperature

Preheat your oven to 375°F (190°C). This temperature is perfect for baking moussaka, ensuring that it cooks evenly throughout without burning the top.

Baking Time

Place the assembled moussaka on the middle rack of the oven. Bake for 50-55 minutes. You’ll know it’s ready when the top is golden brown and the edges are bubbly. If the top isn’t as browned as you’d like, you can turn on the broiler for the last 1-2 minutes.

Important Tip: Keep a close eye if you use the broiler. It can go from golden to burnt very quickly. Also, avoid using the broiler if you’re baking in a glass dish, as it can shatter under intense heat.

Golden Brown Top

The hallmark of a perfectly baked moussaka greek vegetarian is a golden-brown top. The Parmesan cheese sprinkled over the béchamel will create a cheesy, crisp crust. This not only adds flavor but also a delightful texture contrast to the creamy layers beneath.

Cooling Before Serving

Once out of the oven, let the moussaka rest for about 20 minutes. This cooling period is crucial as it allows the dish to set, making it easier to slice and serve without falling apart.

Enjoy your delicious moussaka greek vegetarian masterpiece!

Frequently Asked Questions about Moussaka Greek Vegetarian

What is moussaka sauce made of?

The sauce for moussaka greek vegetarian is a rich, flavorful tomato base. Instead of ground meat, this vegetarian version uses lentils. Lentils provide a hearty texture and are packed with protein.

Ingredients for the sauce:
Tomato puree: This forms the base of the sauce.
Onions and garlic: These add depth and aroma.
Spices: Cinnamon, oregano, and nutmeg give the sauce its distinct Greek flavor.

What do the Greeks eat with moussaka?

Moussaka is often served with a variety of sides that complement its rich flavors. Here are some popular options:

  • Greek Salad: A fresh mix of tomatoes, cucumbers, onions, olives, and feta cheese.
  • Tzatziki: A creamy yogurt dip with cucumbers, garlic, and dill.
  • Pita Bread: Soft, warm bread that’s perfect for scooping up every bit of sauce.

Can you freeze vegetarian moussaka?

Yes, you can freeze vegetarian moussaka. Freezing is a great way to save leftovers or prepare the dish in advance.

Freezing Instructions:
1. Cool Completely: Allow the moussaka to cool completely before freezing.
2. Portion and Wrap: Cut into single servings and wrap each piece tightly in parchment paper, then foil.
3. Store: Place the wrapped portions in an airtight container or freezer bag.

Reheating Tips:
Thaw in Fridge: Move the moussaka from the freezer to the fridge and let it thaw overnight.
Reheat in Oven: Preheat your oven to 350°F (175°C). Place the moussaka in an oven-safe dish and cover with foil. Bake for about 30 minutes or until heated through. Remove the foil in the last 5 minutes to crisp up the top.

Enjoy your moussaka greek vegetarian anytime with these easy freezing and reheating tips!


At The Great Greek Grill, we take pride in offering an authentic Greek dining experience. Our Vegetarian Moussaka is a testament to our commitment to fresh, high-quality ingredients and traditional recipes.

Authentic Greek Cuisine: We stay true to the rich culinary heritage of Greece. Our Vegetarian Moussaka is crafted with layers of eggplant, zucchini, potatoes, and a delicious tomato-lentil sauce, topped with a creamy béchamel. Each bite is a journey through the flavors of the Mediterranean.

Fresh Ingredients: We believe that the best meals start with the best ingredients. That’s why we use only the freshest vegetables and herbs. Our commitment to quality ensures that every dish is flavorful and nutritious.

Cozy Atmosphere: Whether you’re dining at our James Island or Mt. Pleasant locations, you’ll find a warm, welcoming environment that makes you feel right at home. We aim to recreate the friendly and inviting atmosphere of a traditional Greek taverna.

If you’re looking for a genuine Greek dining experience, we invite you to visit us. From our Vegetarian Moussaka to our other Greek specialties, there’s something for everyone to enjoy.

Explore our menu and plan your visit today! Discover more delicious Greek dishes.

We can’t wait to serve you!


Great Greek Charleston's Blog Posts