Easy Vegetable Moussaka Casserole
Just like vegetable lasagne, vegetarian moussaka is one of those dishes that I adore, but I rarely cook for myself, because it always seems like such a huge effort. Cooking lentils, boiling potatoes, grilling slices of eggplant, simmering tomato sauce… the vast majority of the time, I really, truly can not be bothered.
That’s why this vegetable moussaka casserole is such a revelation! It’s a casserole-style version of my favourite veggie moussaka, which tastes just the same, but is so much less effort to make! Just stick everything in a baking dish and let it do its thing, casserole-style.
This moussaka casserole has two sections:
- a tasty tomatoey layer underneath, made with all the usual ingredients you’d expect to find in a vegetable moussaka – tender lentils, melt-in-your-mouth eggplant and roasted potatoes, cooked in a rich tomato sauce
- a thick layer of creamy bechamel sauce on top
As you scoop into the casserole, the creamy sauce drips down and smothers the tomatoey layer. It. Is. Delicious.
⭐️ How is this Easier than a Regular Vegetarian Moussaka?
I’m not going to lie, this vegetable moussaka casserole takes quite a long time to bake, and the ingredients list is a fair bit longer than the majority of my easy recipes.
However, I stand by the fact that this is so much easier to make than most moussaka recipes. Although it takes a while to cook, it’s almost all hands-off time, where you can go and relax / do some other useful jobs / play with your kids / whatever else you like to do with your life.
This vegetarian moussaka casserole is easy to make because:
- using canned lentils means there’s no boiling required.
- the vegetables are roasted in the oven, rather than the more hands-on method of cooking them on the stovetop.
- there’s no fiddly layering of sliced ingredients – it’s all baked up together.
- even the tomatoey sauce is cooked right there in the oven with the other ingredients.
It’s definitely not a quick weeknight dinner, but if you’re at home over the weekend, it’s the perfect dish to have baking in the oven while you’re busy with other things.
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🥗 Ingredients
Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.
- potatoes
- eggplant (aubergine)
- canned lentils (mine were green lentils)
- onion – I only used half an onion (a small onion would also work!)
- canned tomatoes
- tomato paste
- garlic – I used pre-minced garlic from a jar (my favourite time-saving ingredient!)
- dried herbs – mint and oregano. I very rarely use dried mint but trust me, it tastes amazing in moussaka! Not a hint of toothpaste, I promise.
- tomato – to slice up for the topping
- milk, flour and butter – for the creamy white sauce. You can add a pinch of nutmeg to it as well, if you like.
Becca’s Top Tip
I used the same baking dish to roast up my vegetables, and then to cook the casserole itself. If you’ve got a little less time on your hands, the veggies will actually roast a little quicker if you spread them out on a baking tray – but I wanted to save on dishes to wash! I love a one pot meal.
📹 Recipe Video
🖨️ Printable Instructions
Vegetable Moussaka Casserole
If you’ve cooked this recipe, don’t forget to leave a star rating!
Print Pin CommentIngredients
For the lentil layer:
- 1 medium eggplant (aubergine) (~ 250g / ~ 9 oz)
- ~ 500g (~ 1 lb) potatoes
- 1 medium onion (or 1/2 large onion)
- 2 Tbsp oil
- 400 g tinned lentils, drained (240g, or ~ 1 1/4 cups, when drained)
- 400 g tin (~ 1 1/3 cups) chopped tomatoes
- 1 Tbsp tomato puree
- 1 tsp minced garlic
- 1/2 tsp dried mint
- 1/2 tsp dried oregano
For the topping:
- 60 g (~ 2 oz) butter
- 60 g (~ 2 oz) plain flour
- 500 ml (~ 2 cups) milk
- 1/2 tsp salt
- 1 large tomato, sliced
Instructions
- Preheat the oven to 190°C (Gas Mark 5 / 375°F).
- Cut the eggplant, potatoes and onion into 2cm dice (I didn’t bother peeling the potatoes). Toss them in a little oil, and add to a baking dish – mine measured approx. 8 x 8 inches.
- Roast the vegetables in the centre of the oven for around 50 minutes, stirring once or twice during cooking, or until the vegetables are fairly soft (the potatoes might still be a bit al dente). If you decide to spread the vegetables out onto a baking tray instead of using the dish, they will cook more quickly.
- Add the tinned lentils, tinned tomatoes, tomato puree, garlic, and dried herbs, and mix well to combine.
- Return to the oven for a further 30 minutes, until the tomatoes have thickened up into a rich sauce. Mix well.
- To make the béchamel topping, melt the butter in a saucepan over a medium-low heat, and add the flour. Mix to create a thick paste (a roux), and cook for a minute or so, stirring constantly. Add the milk a little at a time, stirring until smooth each time before adding more milk. Season to taste with salt. If you need more detailed instructions, check out my white sauce recipe.
- Pour the béchamel sauce over the lentil mixture, and top with a few slices of tomato.
- Return to the oven for a final 25 minutes, or until the topping is lightly browned.
- Allow to stand for a few minutes, then serve.
Video
Nutrition
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
💭 Recipe FAQs
Absolutely! The casserole can either be cooked entirely and then reheated when needed, or you can assemble it, then do the final bake just before serving.
Moussaka is perfect for batch cooking – just transfer any leftovers to a freezer-safe tub, and freeze. Reheat thoroughly in the microwave.
Made this today and it went down a treat! Your website is on my favourites list!
Is there any reason why I shouldn’t use a cheese sauce instead of
the béchamel sauce, please?
Nope, no reason you couldn’t use a cheese sauce! It’s more traditional to use a bechamel, but cheese sauce would be extra delicious ;)
Absolutely lovely meal . Not for making after work , but perfect for the weekend. Very tasty
Thanks so much Donna, glad you enjoyed it!
I haven’t had a moussaka since going vegan but tried this, using soya milk and plant-based spread in place of the dairy. It worked so well and was super tasty! The potatoes didn’t do much for me so I’ll leave them out next time and maybe add mushrooms instead for extra substance. Thanks for another great recipe :)
Thanks Emma! Glad you enjoyed it :)
Soooo good. Thank you!
Thank you Amanda!