Traditional Moussaka is made by layering vegetables, meat sauce and bechamel sauce. Although delicious, it can also be somewhat labor intensive and heavy – because all of the vegetables are fried.
Our version is much lighter and easier to make, and we honestly like it better than the original. I like to bake the veggies, and use my Lentil Bolognese (from the previous post) in place of meat.
For the veggies:
2 potatoes, sliced about 1/8 inch thick
1 zucchini, sliced into rounds about 1/4 inch thick
1 eggplant, sliced into rounds about 1/4 inch thick
2 cups broccoli microgreens
salt & pepper
You’ll need about half a recipe of the Bolognese…it’s a great way to use up leftovers.
2 tablespoons vegan butter
2 tablespoons flour
1 1/4 cups unsweetened soy milk
Salt & freshly ground pepper
1 oz grated vegan parmesan cheese
Preheat the oven to 375 F.
Lightly coat the sliced potatoes, zucchini and eggplant in olive oil. Season with salt & pepper and place them in a single layer on a baking sheet. Bake until browned, about 20 minutes, flipping the veggies halfway through.
While the vegetables are baking make the Bechamel sauce. Melt the butter in a saucepan. Stir in the flour and cook, stirring constantly, for about 2 minutes. Slowly add the milk, stirring constantly until the sauce thickens. Add salt and pepper to taste.
To assemble the Moussaka:
In a 8 or 9 inch baking pan, spread a layer of potatoes, cover with a layer of eggplants and top with a layer of zucchini. Season in between layers.
Sprinkle with the broccoli microgreens.
Add about 1/3 of the Bechamel sauce to the Lentil Bolognese and mix. Spread the lentils over the vegetables.
Cover with the Bechamel sauce, spreading it evenly and sprinkle with grated parmesan.
Bake for 35-40 minutes until the Moussaka is golden brown.
Remove from oven and allow to cool for 10-15 minutes.