Experience the rich flavors and hearty comfort of a traditional moussaka with a vegetarian twist in our enticing recipe for vegetarian moussaka. This Mediterranean-inspired dish features layers of roasted vegetables, savory tomato sauce, and creamy béchamel sauce, all baked to golden perfection for a satisfying and flavorful meal. Whether you’re a dedicated vegetarian or simply looking to incorporate more meatless meals into your diet, this vegetarian moussaka is sure to become a beloved favorite.
Ingredients:
- 2 large eggplants, sliced into 1/4-inch rounds
- 2 large zucchinis, sliced into 1/4-inch rounds
- 2 large potatoes, peeled and sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 tin of diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- 4 tablespoons unsalted butter
- 1/4 cup of all-purpose flour
- 2 cups of milk
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C). Grease a large baking sheet with olive oil or cooking spray. Arrange the sliced eggplants, zucchinis, and potatoes in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper to taste.
- Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and lightly golden brown. Remove from the oven and set aside. While the vegetables are roasting, prepare the tomato sauce. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 5 minutes.
- Stir in the diced tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens slightly. Remove from heat and set aside. Next, prepare the béchamel sauce. In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for 1-2 minutes to form a roux.
- Gradually whisk in the milk, a little at a time, until smooth and thickened. Stir in the ground nutmeg, salt, and black pepper to taste. Continue to cook the sauce, stirring constantly, until it thickens enough to coat the back of a spoon. Remove the béchamel sauce from the heat and set aside.
- To assemble the moussaka, spread a layer of roasted vegetables in the bottom of a large baking dish. Top with a layer of tomato sauce, followed by another layer of roasted vegetables. Continue layering until all the vegetables and sauce are used, finishing with a layer of tomato sauce on top.
- Pour the prepared béchamel sauce evenly over the top layer of tomato sauce, spreading it out with a spatula to cover the entire surface. Place the assembled moussaka in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and bubbly. Remove the moussaka from the oven and let it cool for a few minutes before serving.
- Garnish with fresh herbs, such as chopped parsley or basil, if desired. Serve warm, sliced into squares or portions, and enjoy the delicious medley of flavors and textures. Delight in the wholesome goodness of this vegetarian moussaka, savoring each bite as you experience the comforting flavors of the Mediterranean.
