Vegetable Moussaka Food

MOUSSAKA

Steps:

• In large, heavy saucepan, heat 1/4 cup oil; saute finely ground meat, onion and garlic until lightly browned; add oregano, basil, cinnamon, salt, ripe olives (if using) and tomato sauce; Cover and simmer slowly about 30 minutes; uncover and simmer slowly another 30 minutes.
• While sauce simmers, prepare Bechamel Sauce (recipe below) and eggplant; cut ends from eggplant (1 large or 2 small) and cut in 1/2-inch-thick slices (if using large, flask-type eggplant, peel the skin off in strips with a vegetable peeler - creating a striped look - with some of the peel left on and some off. If using Japanese-style (the longish, purply-white ones), don't bother to peel at all); Place on a cookie sheet and brush with remaining olive oil; Place under broiler and broil until light brown; Remove from oven, salt lightly, turn eggplant and repeat process; Then position rack in center of oven and heat to 350 degrees.
• There are three ways you can prepare the potatoes for this delicious casserole: 1) shallow-fry potato rounds in olive oil until golden-brown or, 2) for fewer calories, arrange the potato slices in your baking pan, brush lightly with olive oil, bake for 15 minutes, continue with assembly, or 3) if you want to cut calories further, parboil them for 8 minutes; drain well on paper towels.
• To assemble: In 13x9x2-inch baking dish, arrange layer of potatoes, overlapping slightly, season lightly (there will be only one layer of potatoes, so use them all up); next, do a layer of eggplant; sprinkle some Parmesan, kaseri (or cheddar) and bread crumbs over eggplant; layer meat sauce, freshly grated cheeses, crumbs and Bechamel Sauce until all is used; bake 45-50 minutes at 350 degrees or until flecked golden-brown on top.
• To make Bechamel Sauce: In saucepan, melt butter over medium-low heat; whisk in flour and cook slowly until smooth and lightly cooked (2-3 minutes); add salt and remove from heat; add milk, whisking rapidly and return to heat; cook until thick and bubbly, whisking constantly; allow to cool 5 minutes, whisking once in a while to prevent a skin from forming; incorporate eggs and grated cheese with wire whisk to make fluffy sauce.
• Freezer Notes: Once the baked moussaka has completely cooked, cut serving-size pieces, double-wrap in foil and freeze. Defrost in the usual manner and reheat in microwave (or oven) for a delicious, quick meal, when there's little time to cook and dinner is ready and waiting in the freezer!

ROASTED VEGETABLE MOUSSAKA

Steps:

• Put the vegetables and garlic in two roasting tins, drizzle with the oil and season. Cook at 220°C (425°F) mark 7 for 1hr, tossing occasionally and swapping the tins around so the vegetables cook evenly and turn golden and soft.
• Add the canned tomatoes and the sun-dried tomato to the vegetables, then mix well to combine. Return the vegetables to the oven to cook for a further 10-15min.
• In a bowl, beat together the cottage cheese, eggs, Cheddar cheese and yogurt, then season. Spoon the vegetable mixture into a shallow 2-2.3 litre (31/2-4 pint) ovenproof dish, then spread the cheese mixture over the top.
• Cook at 200°C (400°F) mark 6 for 20-30min or until the moussaka is golden and bubbling. Garnish with thyme leaves to serve. Try more of our delicious moussaka recipes: Truly classic moussaka Lamb moussaka

MOUSSAKA

Steps:

• Heat a frying pan over a high heat. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them in several batches for 5-7 mins or until golden brown and beginning to soften. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper.
• Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. Tip into a bowl and set aside. Add the remaining oil to the casserole. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. Add the garlic, oregano, cinnamon, chilli and bay cooking for a further min. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. Stir through the tomatoes, tomato purée and brown sugar, along with 200ml water. Season. Lower the heat and simmer gently, uncovered, for 20 mins, stirring occasionally until the sauce has thickened.
• Heat oven to 200C/180 fan/gas 4. Bring a large pan of lightly salted water to the boil. Add the potato slices and cook for 6 mins, drain in a colander and leave to steam dry for 10 mins.
• Melt the butter in a small saucepan, stir in the flour and cook over a medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to the heat and bring to a simmer, cooking for 3 mins. Remove from the heat and whisk through the parmesan, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk.
• Take a large rectangular ovenproof dish. Spoon a third of the meat into the dish and spread out evenly, followed by half the aubergine and half the potato, then the rest of the meat and another layer of aubergines, followed by potatoes. Finish with the béchamel, smoothing the top over with a palette knife. Put in the centre of the oven and cook for 50 mins or until deep golden brown. If it browns too much during cooking, cover the dish. Set aside for 10 mins to cool before serving.

MOUSSAKA: EGGPLANT CASSEROLE

Steps:

• Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness.
• Turn the broiler of your oven on.
• Prepare a large sheet pan or two and brush with extra virgin olive oil. Pat the eggplant slices dry, removing excess salt, and assemble in one layer on the prepared pan. Brush generously with olive oil.
• Place the sheet pan about 6 inches away from the broiler. Broil the eggplant briefly, turning over so that both sides are softened and golden brown (do not worry if parts of the eggplant are slightly charred, but watch carefully so it doesn't burn). Remove from the oven and set aside.
• Prepare the meat sauce. Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Now add the ground lamb. Cook the lamb until fully browned, tossing regularly. Drain the lamb from any excess fat and return to the skillet. Add the dried oregano, cinnamon, pepper, nutmeg, and hot paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the canned tomatoes, sugar, and broth. Simmer over medium-low heat for 20 to 30 minutes.
• Meanwhile, heat the oven to 350 degrees F and work on the bechamel.
• Make the bechamel. In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. (You should have a creamy, thick and smooth bechamel sauce.)
• Assemble the moussaka. When ready, lightly oil a 9 ½" x 13" oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs.
• Bake. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully).
• Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. Enjoy!

VEGETARIAN MOUSSAKA

Steps:

• Preheat your oven to 180deg (fan).
• Finely chop onions and garlic, slice courgettes.
• Slice aubergine lengthways into 2cm thick slices.
• Peel and chop potatoes also to 2cm thick slices.
• Fry onion and garlic in some of the olive oil for around 5 minutes until the onion has begun to brown.
• Add courgettes, salt and pepper to taste, oregano, honey and cinnamon and cook for a further three minutes.
• Now add chopped tomatoes and lentils, half fill one of your empty tomato tins with water and pour that in, stir to combine and simmer for approx 30 minutes.
• Whilst this is cooking away arrange your slices of aubergine on a baking tray, drizzle with olive oil and cook for 20 minutes.
• Boil your potatoes for around 15 minutes.
• Spread the tomato mixture on the bottom of a dish, lay slices of potato on top, followed by the aubergine.
• Combine the ricotta, eggs, greek yoghurt, and nutmeg in bowl and pour over the aubergine, lastly sprinkle with the grated cheddar.
• Bake in the oven for 20 minutes, until the moussaka is golden and bubbling.
• Enjoy!

BEAUTIFUL VEGGIE MOUSSAKA

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Just cover the porcini with boiling water, then set aside to rehydrate.
• Peel and finely slice the onions and garlic, then place in a large pan over a medium-low heat with 1 tablespoon of oil. Strip in the rosemary and sage leaves and add 1 teaspoon of dried oregano.
• Roughly chop the porcini (reserving the soaking liquor) and add to the pan, then fry for 10 minutes, or until softened, stirring occasionally. Turn the heat up to high, then add the wine and let it bubble and cook away.
• Stir in the chickpeas (juice and all), lentils and 2 bay leaves. Scrunch in the tomatoes through your clean hands, then pour in the porcini soaking liquor (discarding just the last gritty bit).
• Season with sea salt and black pepper, bring to the boil, then simmer on a low heat for 1 hour, or until thickened and reduced, stirring occasionally.
• Trim the aubergines and peel with a speed-peeler, leaving a little of the skin to create a stripy effect, then slice into 1cm-thick rounds. Place in a colander, sprinkle with a good pinch of salt and leave in the sink to drain (the salt will draw out the moisture).
• Peel the potatoes and slice into rough 1cm rounds, then parboil in a pan of boiling salted water for 5 minutes. Drain and leave to steam dry, then place in a large, deep roasting tray (30cm x 40cm).
• Season, drizzle with oil and scatter over 1 heaped tablespoon of dried oregano. Toss well to coat, then roast in a single layer for 30 to 40 minutes, or until golden and tender.
• Meanwhile, rinse the aubergines and pat dry with kitchen paper, then spread out across a few large roasting trays.
• Drizzle with oil, season with pepper and oregano, then roast alongside the potatoes for 30 to 40 minutes, or until golden and cooked through.
• Warm the milk with the remaining 2 bay leaves and the peppercorns in a pan on a medium-low heat - keep an eye on it. Before it boils, strain into a jug, then wipe out the pan and return to a medium heat.
• Melt the butter, then stir in the flour to form a paste. Start adding the hot milk, a splash at a time, stirring in each addition before adding more, until you have a smooth, creamy sauce.
• Crumble in one-third of the feta and grate in one-third of the kefalotyri, then simmer over a low heat for a further 5 minutes, or until thick and smooth. Leave to cool slightly.
• To assemble, spoon half the ragù over the tray of potatoes, then layer half the aubergines on top. Repeat with the remaining ragù and aubergines.
• Separate the eggs (saving the whites for another recipe). Whisk the yolks into the sauce, then pour over the aubergines. Crumble and grate over the remaining cheese, drizzle with oil, and bake for 40 minutes, or until golden.
• Leave to stand for 30 minutes, then serve. Great with a Greek salad.

RED LENTIL AND AUBERGINE MOUSSAKA

Steps:

• Preheat the oven to 180C/350F/Gas 4 and cook the lentils according to packet instructions.
• For the filling, toss the aubergine slices in the vegetable oil, then drain and season, to taste, with salt and freshly ground black pepper.
• Heat a frying pan over a medium heat, add the aubergine slices in batches and fry for 2-3 minutes on each side, or until golden-brown on both sides. Remove from the pan with a slotted spoon and set aside to drain on kitchen paper.
• Add the onion, pepper and garlic to the pan and fry for 2-3 minutes, or until softened.
• Add the tomato purée, stir to coat the vegetables in it, then continue to fry for a further 4-5 minutes.
• Add the canned chopped tomatoes and cinnamon stick and simmer for 4-5 minutes.
• Add the lentils and return the fried aubergines to the mixture. Simmer for a further 2-3 minutes, or until warmed through.
• Transfer the mixture to an ovenproof dish and sprinkle over the chopped parsley.
• For the topping, in a bowl, beat together the ricotta, Greek-style yoghurt, eggs and grated nutmeg until well combined. Season, to taste, with salt and freshly ground black pepper.
• Pour the topping mixture into the ovenproof dish on top of the filling. Sprinkle over the grated parmesan.
• Transfer the veggie moussaka to the oven and bake for 25-30 minutes, or until the topping is golden-brown and has set and the filling is bubbling. Serve immediately.

VEGETARIAN MOUSSAKA

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Line a baking sheet with aluminum foil and lightly grease.
• Place the eggplant and zucchini slices in a colander and salt them liberally. Cover with an inverted plate weighted down by a heavy can or jar. Place the colander in the sink and let sit for at least 15 to 20 minutes.
• Peel the potatoes and boil them whole for about 10 minutes. They should not get too soft, just enough to be tender. Drain, cool, and cut them into 1/4-inch slices. Set aside.
• Crack 4 eggs and separate the yolk, retaining them for the béchamel. Add a splash of water to the egg whites and beat them lightly with a fork or whisk. Spread the breadcrumbs on a flat plate.
• Rinse the eggplant and zucchini slices and blot excess moisture with paper towels. Set the zucchini aside with the potatoes.
• Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on the baking sheet and bake for 30 minutes, turning them once during cooking.
• When eggplant is finished cooking, lower the oven temperature to 350 F.
• Gather the ingredients.
• Heat olive oil in a large sauté pan. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add mashed chickpeas to the pan with tomatoes, tomato paste, cinnamon, oregano, cumin, sugar, salt, and pepper. Allow the sauce to simmer uncovered so that excess liquid can be cooked out.
• Gather the ingredients.
• In a medium saucepan, melt butter over low heat. Add flour to the melted butter, whisking continuously to make a smooth paste. Let the flour cook for 1 minute but do not allow it to brown.
• Add warmed milk to the mixture in a steady stream, whisking continuously.
• Simmer over low heat until it thickens a bit but does not boil. Remove from heat and stir in beaten egg yolks and a pinch of nutmeg. Return to heat and stir until sauce thickens, being careful not to let it scorch.
• Gather the ingredients.
• Lightly grease a 9x 13 x 3-inch baking pan. Sprinkle the bottom of the pan with breadcrumbs.
• Leaving a small space around the edges of the pan, cover the bottom with a layer of potatoes. Top with a layer of eggplant slices. Add the tomato sauce on top of the eggplant and sprinkle with grated cheese.
• Add zucchini slices next. Top with another layer of eggplant slices and sprinkle once again with grated cheese.
• Pour the béchamel sauce over the eggplant and be sure to allow the sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a knife and sprinkle the remaining grated cheese.
• Bake for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 to 20 minutes before slicing and serving.

VEGETARIAN MOUSSAKA

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Put the lentils into a bowl. Cover with water and set aside to soak.
• Put the potatoes into a saucepan, cover with water and bring to the boil. Turn the heat down and simmer for 15-18 minutes until just tender.
• Heat the oil in a large sauté pan, add the onions and cook over a medium heat for 5-6 minutes until just softening.
• Add the garlic, thyme, oregano and cinnamon and cook for 1 minute, stir in the tomato purée and cook for a further minute.
• Add the tomatoes, salt and pepper and bring to a simmer. Fill the tomato tin with water and add to the pan. Do this once more and add the stock cube (this should be 800ml/1pint 8fl oz of water in total).
• Drain the lentils and stir into the tomato sauce, bring to the boil and simmer over a medium heat, stirring occasionally, for 20 minutes until the lentils are soft and the liquid nearly all absorbed.
• Meanwhile, drain the potatoes and run under cold water until cool enough to hold. Using a spoon, scrape the skin off of the potatoes, then cut into slices about 7mm/⅜in thick and set aside (if using new potatoes, keep the skin on).
• Heat a griddle pan until hot then griddle the aubergine in batches until browned and softened.
• Spoon half the lentil sauce into a medium ovenproof dish then layer half the potatoes and aubergines over the top. Top with the remaining lentils, potatoes and aubergines.
• Put the ricotta into a small bowl and stir in the grated cheese. Spoon the mixture over the aubergines and smooth out to cover the top.
• Bake in the oven for 20-25 minutes, or until heated through and golden brown.
• Serve with a green salad.

VEGETABLE MOUSSAKA

Steps:

• Cover 2 baking sheets with paper towels. Sprinkle both sides of eggplant rounds with salt. Arrange eggplant in single layer atop towels. Let stand 30 minutes.
• Position first rack in bottom third of oven and second rack in top third of oven and preheat to 425°F. Remove eggplant and paper towels from baking sheets. Pat eggplant dry. Oil same baking sheets. Brush both sides of eggplant rounds with 1/4 cup oil. Arrange in single layer on baking sheets. Bake 10 minutes. Turn eggplant and rotate pans in oven. Continue baking until tender, about 15 minutes longer. Cool. Reduce oven temperature to 350°F.
• Meanwhile, heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onion, carrots and celery. Sauté until onion is very tender, about 12 minutes. Mix in garlic, then mushrooms. Sauté until juices evaporate, about 10 minutes. Mix in oregano and cinnamon. Add tomatoes and parsley. Cook until mixture is thick, about 10 minutes. Season with salt and pepper.
• Lightly oil 13x9x2-inch glass baking dish. Arrange half of eggplant rounds in single layer in dish. Spoon half of tomato mixture evenly over eggplant. Sprinkle with 2 tablespoons cheese. Repeat layering with remaining eggplant, tomato mixture and 2 tablespoons cheese.
• Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Stir 2 minutes. Gradually whisk in milk. Simmer until sauce thickens, stirring constantly, about 5 minutes. Whisk in 1/2 cup cheese. Season with salt and pepper. Whisk yolks in large bowl to blend. Gradually whisk in hot sauce. Pour sauce over vegetables in dish. Sprinkle 1/4 cup cheese over sauce. (Can be made 1 day ahead. Cover; chill.)
• Bake moussaka until heated through and sauce is golden brown on top, about 45 minutes (or about 55 minutes for refrigerated moussaka). Cool 15 minutes.

VEGETABLE MOUSSAKA

Steps:

• Preheat oven to 200°C. Line a large oven tray with baking paper. Combine So Good almond milk, ricotta and feta cheese in a small bowl, mashing with a fork until smooth, and set aside.
• Arrange eggplant slices in a single layer on the prepared tray, brush slices on both sides with 2 tbsp of the oil. Bake for 20-25 minutes until golden and tender, flipping slices after 10 minutes.
• While the eggplant roasts, drizzle remaining oil (1 tbsp) into a large saucepan over medium heat. Add onion and sauté for 2-3 minutes until starting to soften. Add mushrooms and sauté a further 4-5 minutes. Stir through tomato paste.
• Add lentils, tinned tomato, water, and oregano and stir well. Cover, reduce heat to low, and simmer for 20 minutes. Season to taste with salt and pepper.
• Spoon half of the lentil mixture into the base of a large baking dish. Layer half of the roasted eggplant on top. Repeat with remaining sauce and eggplant. Spoon ricotta mixture over final eggplant layer and smooth surface. Sprinkle with pine nuts.
• Bake for 20 minutes until topping is golden and filling is bubbling. Cool in pan for 10 minutes before serving.

VEGGIE MOUSSAKA

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the lentils, onions, garlic, herbs and spices in a large pan, and pour in 850ml water. Bring to the boil, cover and simmer for 10 mins.
• Tip in the tomatoes, stock cube, sweet potato and aubergine, then cover and simmer for a further 20-25 mins until the lentils and veg are tender, and the liquid has been absorbed. Remove the bay leaves.
• Meanwhile, beat the fromage frais, egg and cheese together. Tip the lentil mixture into a large ovenproof dish, cover with the cheese mixture, then arrange the tomatoes on top. Grind over some black pepper and bake for 25 mins until the topping is set. Will keep for 3 days in the fridge.

VEGETABLE MOUSSAKA

Steps:

• Preheat oven to 350°F Season the eggplant lightly with salt and pepper and dust it with a bit of flour. Place it on a flat baking sheet and bake until browned, about 15 minute (You will need to do this in batches).
• (Have a wide bowl filled with ice water ready and set aside). In a large pot of boiling salted water, blanch the zucchini, squash and potatoes 2-3 minutes until slightly tender. Remove them with a slotted spoon and place immidiately into the ice water. then place on a rack to dry.
• ASSEMBLY: Grease a 9x13 baking pan and sprinkle with breadcrumbs. Carefully layer the bottom first with the eggplant evenly across filling all the gaps. Sprinkle lightly with the feta and parmesan cheeses, then a few sliced red peppers. Season with salt, black peper, and italian seasoning.
• Add the potato slices in an opposite order, then layer squash and zucchini in same fashion. re-seasoning in between layers and finish with final layer of eggplant. Set aside.
• BECHAMEL: In a small bowl beat eggs and hot sauce and set aside. Melt the butter in a saucepan. Whisk in flour, salt, and pepper, and cook about 1 minute or until it binds, stirring constantly.
• Gradually whisk in the cream and cook, stirring constantly, over medium heat until thick and bubbly.
• Add reserved eggs to sauce mixture, mixing well. Add parmesan cheese, and stir to blend.
• Spread the béchamel over the top of the vegetables. Bake for 40-45 minutes, until béchamel is golden on top. Remove from oven and let it rest for 5-10 mins before serving.

VEGETABLE MOUSSAKA

Steps:

• Preheat the oven to 230°C (210°C fan) mark 8.
• Boil potatoes for 5min in salted water. Drain and put in a large roasting tin with the aubergine, onion and peppers. Drizzle with oil, add thyme, toss and season. Roast for 30min, stirring occasionally.
• Add tomato and garlic; roast for 15min, then take out of oven. Reduce temperature to 200°C (180°C fan) mark 6.
• Put half the vegetables in a 1.7 litre (3 pint) ovenproof dish, then spoon half the passata over and spread the goat's cheese on top. Repeat with the rest of the vegetables and passata.
• Mix the yogurt, eggs and Parmesan. Season and pour over the top, then cook for 45min until heated through. Try more vegetarian recipes: Roasted vegetable moussaka 15 of the best vegetarian recipes Vegetarian weekly meal planner

VEGETABLE MOUSSAKA

Steps:

• Place racks on the upper and lower thirds of your oven. Preheat oven to 500 degrees F. Grease two baking sheets with extra virgin olive oil. Spread out the zucchini, potatoes, and 3 garlic cloves in a single layer across the baking sheets. Brush the exposed tops of the vegetables with olive oil and sprinkle lightly with salt and black pepper.
• Place baking sheet with potatoes on the upper rack of the oven. Place sheet with zucchini on the lower half. Roast veggies for 10 minutes. Remove sheets from oven and place them back in the oven, switching racks (zucchini and garlic on top, potatoes on bottom). Roast for about 5 more minutes, until veggies are tender and starting to turn golden brown (check the bottoms of the veggies for browning).
• While potatoes and zucchini are roasting, remove the stem ends from the eggplants. Peel strips from the eggplants so that they have thin stripes of peel remaining down the sides (they will be half-peeled).
• Cut the eggplants into 1/2 inch slices.
• When potatoes and zucchini are done roasting, remove them from the oven and scoop veggies into a bowl using a slotted spatula. Take the 3 roasted garlic cloves and chop them, reserve.
• Re-grease the baking sheets with olive oil. Spread eggplant slices into a single layer across the two baking sheets. Sprinkle lightly with salt and pepper. Place the baking sheets in the oven and roast for 10-15 minutes, switching the baking sheets on upper and lower thirds halfway through cooking, until the slices are tender and lightly golden (check the bottom edges of slices for browning).
• While eggplant is roasting, place a sauté pan or skillet with high sides on the stovetop. Warm up 2 tbsp olive oil in the pan over medium high heat. Sauté diced onion until softened and translucent. Add roasted bell pepper slices and chopped roasted garlic, saute for another 2 minutes. Add cooked lentils, diced tomatoes, fresh dill, oregano, cinnamon, cayenne pepper and 3/4 tsp salt to the pan; stir well. Reduce heat to medium and let mixture cook for about 5 more minutes until warmed through. If using fresh tomatoes, let the mixture cook for 10 minutes until tomatoes are soft.
• When eggplant is done roasting, remove it from the oven and reduce oven temperature to 375 degrees F. Use a slotted spatula to scoop up the eggplant slices and place in a bowl. Lightly grease your baking dish or pan. Place a single layer of half of the roasted eggplant slices on the bottom of your dish.
• On top of that, place a layer of half the potatoes and half the zucchini.
• Spread the lentil mixture evenly in a single layer across the surface.
• Sprinkle 2 tbsp of grated pecorino or parmesan and ½ cup crumbled feta across the top of the lentil mixture.
• Place the rest of the potatoes and zucchini in another layer on top of the cheese.
• Finish with a layer of the remaining roasted eggplant slices. Sprinkle top of the moussaka with 2 tbsp more of grated parmesan cheese.
• Place moussaka in the oven for 20 minutes to bake at 375 degrees F. Meanwhile, while the moussaka is baking, make the béchamel sauce for the top of the moussaka. In a small pan, melt butter over medium heat. Whisk flour into the melted butter till dissolved and thick.
• Continue to whisk for a few minutes until the flour/butter mixture turns a light sandy brown color.
• Slowly whisk in milk. Bring mixture to a simmer, then reduce heat to medium.
• Whisk in 2 tbsp grated parmesan cheese. Continue whisking for a few minutes until the sauce starts to thicken. Remove from heat. Add ¾ tsp salt, nutmeg, and black pepper to taste. Whisk the beaten egg slowly into the sauce (drizzle the egg while whisking constantly).
• Remove the moussaka from the oven. Pour sauce evenly across the top of the moussaka. Sprinkle ¼ cup grated paremsan cheese on top of the sauce.
• Put moussaka back in the oven. Cook for another 30 minutes until the top is golden brown and the moussaka is cooked through. If the top isn't evenly browned, you can turn on the broiler and broil it for a minute or two-- keep a close eye on it to make sure it doesn't burn. Do not broil if using a glass dish, as they can shatter under the intense heat.
• Serve hot. Don't expect it all to hold together neatly when served; it will slice more cleanly and pieces will hold together better after it has cooled.

VEGETARIAN MOUSSAKA

Steps:

• Remove the stalks from the aubergines, and cut in half widthwise so they're easier to manage. Cut each piece into thin slices.
• Drizzle some olive oil into a large flat-bottomed frying pan, and add a single layer of aubergine slices. Cook the aubergine for a few minutes each side, until slightly golden, and soft and pliable. You'll probably need to cook the aubergine in several batches, so when the first batch is cooked, transfer the slices to a plate, and repeat with the next batch until you've used all the slices. You may need to add a fresh drizzle of olive oil for each batch.
• While the aubergine is cooking, you can prepare the lentil mixture. Heat a dash of oil in a saucepan, and add the chopped onions and garlic. Cook over a medium heat for 5 minutes, until soft and translucent. Add the chopped tomatoes, tomato puree, red lentils, vegetable stock, dried herbs, and a good pinch of black pepper. Mix well to combine, and bring to a simmer. Cook for around 15-20 minutes, stirring regularly, until the lentils are soft (you can add a dash more water if needed).
• Wash the potato, and cut it into very thin slices - I used a mandoline. The thin slices allow you to add the potato to the moussaka without pre-cooking, but if you don't have a mandoline, or you just prefer thicker slices of potato, parboil the potato slices for 5 minutes before using.
• To begin assembling the vegetarian moussaka, lay half of the aubergine slices in the bottom of a large baking dish (mine measured approx. 12 x 7 inches). Add the lentil mixture on top, then a layer of potato slices, and the remaining aubergine.
• To make the béchamel sauce, melt the butter in a small saucepan, and add the flour. Mix well to create a roux (a thick paste), and cook for a minute or two over a medium-low heat. Add the milk a dash at a time, stirring until smooth each time before adding more (find more detailed instructions for how to make a white sauce here). Season with salt and pepper, and a pinch of nutmeg.
• Smooth the white sauce over the dish, and top with a few slices of tomato. Bake at 190°C (Gas Mark 5 / 375°F) for around an hour, until the potato slices are completely cooked (you'll need to cover the dish with foil after 20-30 minutes, once the top is browned to your liking). If using parboiled potato slices, you can bake it for less time.
• Leave the moussaka to stand for 10 minutes or so after you remove it from the oven (this allows you to cut it into neat slices), then serve warm.

VEGETARIAN MOUSSAKA - CLASSIC GREEK CASSEROLE

Steps:

• Slice up your eggplant, then sprinkle it with a salt and leave it for 30 minutes. Pat it dry. Next brush with olive oil on both sides, place on baking sheet, season with pepper and roast on 400F for 12-15 minutes, until soft; Remove from the oven and let them cool;
• Slice up your zucchini, and season with salt and pepper. Brush with oil on both sides, and place on baking sheet and bake with eggplants for about 12-15 minutes; Remove from the oven and let them cool;
• Peel and slice potatoes and cook them in a slightly salted boiling water until fork tender for about 10 minutes; place them in a colander to discard the water and let them cool;
• To prepare your spinach/feta layer, start off by chopping some onions and garlic;
• In a skillet, heat up the olive oil, add onions and cook for 2-3 minutes, until translucent;
• Add garlic and cook for an additional minute;
• Add spinach and let it cook down until totally wilted;
• Then add fresh dill, salt, and pepper and set aside to cool off. This would be the time to adjust seasoning, but be careful with the salt as feta will add some saltiness to this mix.
• In a bowl beat 2 eggs, add feta, salt, and pepper;
• Once the spinach mixture is cooled, add it to the bowl, mix everything together and set it aside.
• To make a tomato sauce you'll start off the same way as above with spinach/feta layer:
• Heat up some olive oil, add onions and cook until translucent;
• Add garlic and cook for one more minute;
• Then add spices: cinnamon, nutmeg, & oregano;
• Add pureed tomatoes, sugar, salt and pepper. Then cover and cook for approximately 20 minutes;
• Adjust seasoning (salt and pepper) as needed.
• In a skillet, melt butter; then add flour and whisk vigorously;
• Gradually start adding milk and mixing it in, until the sauce is smooth;
• Season with salt, pepper, and nutmeg;
• Turn off the heat;
• Add Parmesan cheese and mix well;
• This would be the time to check for seasoning and adjust accordingly;
• Beat 2 eggs and 1 egg yolk and add them to the béchamel sauce, mixing thoroughly.
• Preheat the oven to 350F;
• Using a 9X13" casserole dish, brush it with olive oil or spray with cooking spray;
• Add slices of eggplant and top them with slices of zucchinis;
• Then add tomato sauce;
• Add another layer of eggplant;
• Add a layer of spinach/feta mix;
• Add sliced potatoes;
• Top it all of with your béchamel sauce;
• Sprinkle it with some more Parmesan Cheese;
• Bake it in the oven for 50-55, minutes until golden brown and bubbly;
• Let it cool off for about 20 minutes before serving. Enjoy!

VEGETARIAN MOUSSAKA

Steps:

• First of all cook the lentils in 2 fl oz (55 ml) water (no salt added) at a gentle simmer for about 30 minutes or until they are softened and all the water has been absorbed. (If you are cooking a double quantity, measure out half of them into a bowl and when they have got quite cold, cover the bowl with clingfilm and store in the fridge.) Next prepare the aubergines: place the cubes in a colander, sprinkle them with a little salt, then cover with a plate weighted down with a saucer topped with some scale-weights. Leave them to drain for 20 minutes, then squeeze them dry in a clean tea-cloth. Meanwhile heat 1 tablespoon of oil in a frying-pan and cook the onion and pepper together in it until they are softened - about 8-10 minutes. Then remove them to a plate, add the rest of the oil to the pan and cook the aubergine, which will also take about 10 minutes to soften. After that add the garlic, cook that for a minute then return the onion and pepper to the pan. Now mix the wine and tomato purée together with the cinnamon and parsley in a jug, then pour this into the vegetable mixture. Stir in the softened lentils, add a good seasoning of salt and pepper, then mix until everything is thoroughly combined. Next spoon the whole lot into a 5 inch (13 cm) ramekin. Beat the egg together with the yoghurt, Parmesan and a little freshly grated nutmeg and finally pour this over the top of the vegetables. Bake in the oven for 30 minutes or until the top is puffy and golden. Brown rice or wholewheat pitta bread would be a nice accompaniment.

VEGETABLE MOUSSAKA

Steps:

• Preheat the oven to 375 degrees F.
• Brush a large baking dish extra-virgin olive oil. Season the pan with parsley, salt and freshly ground pepper. Layer the vegetables in the same procedure as lasagna, alternating the different vegetables. Season between the layers with salt, pepper and parsley. Save most of the tomatoes for the top layer. Bake for about 1 hour or until all the vegetables appear soft. Season the top with chopped parsley, salt, freshly ground pepper, and extra-virgin olive oil.

VEGAN ROASTED VEGETABLE MOUSSAKA

Steps:

• Preheat the oven to 190c/170c fan/375f/gas mark 5.
• Lay your vegetables in a single layer on one or more sheet pans or baking trays.
• Drizzle with olive oil, scatter over the herbs and season and salt and pepper.
• Roast for 20 - 25 minutes until the vegetables are soft and start to char at the edges.
• Once cooked, remove from the oven and set aside.
• While the veg is roasting, make the savoury mince. Start by sauteeing the onion and garlic in a pot with a little olive oil until soft.
• Once the onions are soft, add the mushrooms and cook them down, seasoning them with salt and pepper as they cook.
• Now add the meat-free mince, chopped tomatoes, and herbs and give it a good stir.
• Add the balsamic vinegar and Worcestershire sauce and mix in, then add the hot vegetable stock. Stir and leave to cook on a medium heat for 25 minutes until it has thickened a little.
• Season with salt and pepper and taste to check the seasoning.
• While the vegetables and roasting and the savoury mince is cooking you can make your bechamel sauce.
• Start by adding the milk to a measuring jug, with the onion and bay leaves and heat in the microwave. You don't want to boil it, just warm it through to help the flavour to develop. If you don't have a microwave, you can heat in a pot.
• Now melt the vegan butter in a small pan. Keep the heat fairly low.
• Add the flour and mix in.
• Add some of the milk, just a generous splosh and stir in. A whisk is the best for this but you can use a wooden spoon. Keep whisking until it has thickened, then add a little more milk and whisk again until thick, keep doing this until you have added all the milk and you will have a silky sauce with no lumps.
• Allow the sauce to come to a simmer, this will help cook out the flour., then season well with salt and pepper and taste to check the seasoning.
• If you are making it into a cheese sauce, add a generous handful of grated vegan cheddar and vegan style parmesan and allow it to melt into the sauce.
• In one large or two or three smaller dishes (enough to serve 6) add a layer of the soya mince (use half of it).
• Top with a layer of the roasted vegetables (all of the veg).
• Now add another layer of savoury mince, then top with the bechamel sauce (all of it).
• If you are freezing the moussaka, this is the time to freeze it, once cool, before the bake.
• Bake in your pre-heated oven for 20 - 25 minutes until bubbling and golden at the edges. Vegan bechamel sauce doesn't get as golden across the surface as a dairy sauce would but that's ok.
• Serve with boiled or steamed potatoes and green vegetables.
• Enjoy!

VEGETARIAN MOUSSAKA RECIPE

Steps:

• Preheat oven to 180°C (350°F, gas mark 4).
• Heat 2tbsp oil in a large pan and add onion and garlic, then cook until just soft. Add tomatoes, mushrooms, tomato puree, breadcrumbs, feta, stock cube and cook for 10 mins, then taste and season as required. Remove from heat and add basil.
• Fry aubergines in remaining oil until soft and lightly browned.
• Lightly grease a 2 litre/3½ pt ovenproof dish and line the base with a third of the aubergine slices. Add a layer of the tomato mixture and repeat, and then finish with a layer of aubergine.
• Combine the remaining ingredients (except the Parmesan), pour on top of the aubergine and spread out with a spatula. Sprinkle on Parmesan and place in oven for about 45 mins until top is golden and the sauce is bubbling at the edges.

VEGETARIAN MOUSSAKA

Steps:

• Preheat the oven to 400˚ F. Char the eggplants over a gas burner, turning with tongs, 4 to 6 minutes. Let cool, then slice 1/2 inch thick.
• Arrange the eggplant slices on two baking sheets. Brush with olive oil on both sides and season with salt. Roast until golden and cooked through, 20 to 22 minutes. Set aside.
• Combine 6 cups water and the lentils in a large saucepan and bring to a simmer over medium-high heat. Cook until the lentils are tender but not mushy, 10 to 12 minutes. Drain and let cool.
• Fill a large wide pot with 1 inch of vegetable oil. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F or a piece of bread dropped in turns golden quickly. Working in batches, fry the potato slices a few at a time until golden but not too brown, 5 to 6 minutes. Remove the potatoes to a rack to drain and season with salt.
• Make the lentil-tomato sauce: Melt 4 tablespoons butter in a large wide pot over medium heat. Add the onion and cook, stirring, until softened and starting to brown, about 6 minutes. Add the garlic and cook 1 more minute. Add the cooled lentils and cook for 3 to 4 minutes. Stir in the tomato puree, tomato paste, 1/2 cup water, the oregano, 2 teaspoons salt and 3 grinds of pepper and simmer for 20 minutes. Remove from the heat and set aside.
• Make the béchamel: Combine the cinnamon stick, milk and heavy cream in a medium saucepan and bring to a simmer over medium heat; cook 5 minutes. Remove from the heat, stir in the nutmeg and set aside.
• In another saucepan, melt the remaining 1 stick butter over medium heat. Whisk in the flour and cook, whisking, 3 to 5 minutes (do not let it brown). Slowly whisk in the heavy cream mixture, bring to a simmer and cook until thick and bubbling, 2 to 3 minutes; remove from the heat. Whisk the eggs in a large bowl, then temper them by whisking in 1 cup of the béchamel; whisk the tempered egg mixture into the remaining béchamel. Season with salt and pepper and add the feta.
• Preheat the oven to 350˚ F. Oil an extra-large baking dish or roasting pan. Layer half of the eggplant in the bottom of the pan, then pour half of the lentil-tomato sauce on top, spreading it in an even layer. Top with a layer of half of the potatoes and then spread with half of the béchamel. Repeat the layers (eggplant, lentil-tomato sauce, potatoes, béchamel).
• Bake until golden brown, about 30 minutes. (If the top browns too quickly, cover with foil during the last 15 minutes of baking.) Let cool, then cut into pieces.

VEGETARIAN MOUSSAKA

Steps:

• Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a large skillet over medium-high heat. Rinse and pat eggplant dry. Cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet
• Adding more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.
• Saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
• Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
• Cover and bake in preheated oven for 25 minutes.
• Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and nutmeg; stir. Remove from heat, cool for 5 minutes, and stir in beaten egg.
• Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.

VEGETARIAN MOUSSAKA

Steps:

• Preheat the oven: Preheat the oven to 425ºF. Line 2 baking sheets with parchment. Grease the bottom and sides of a 9x13-inch baking dish with olive oil.