Vegan Moussaka with Lentils

This vegan moussaka layers tender roasted eggplant & potatoes with hearty lentil ragu and a creamy bechamel sauce for a cozy, comforting, crowd-pleasing family dinner! The recipe is gluten-free, dairy-free, and made with wholesome ingredients.

Creamy, Cozy, Comforting Vegan Moussaka Recipe

For years, Greek moussaka was a dish I had to order if it was on a menu. However, with fried eggplant, a meaty beef/lamb filling, and dairy bechamel topping, the traditional version is not even slightly vegan-friendly and sat heavy in my tummy. Luckily, it turns out it’s fairly easy to make a vegan moussaka recipe that’s every bit as decadent and delicious in a simple, healthier way.

This healthy moussaka combines roasted (rather than fried) eggplant and potatoes with a hearty tomato lentil ‘meat’ sauce and cornstarch-thickened creamy vegan bechamel. It’s soy-free, nut-free, and made with only simple, wholesome ingredients that will fill you up without weighing you down.

Even better, it’s fairly nutrient-packed, with the combination of lentils, potato, eggplant, and tomatoes supplying several vitamins & minerals, antioxidants, gut-friendly fiber, and plenty of plant-based protein. The result is a comforting, hearty, satisfying dish that’s wonderfully indulgent and great for impressing family, friends, and guests at a mid-week meal or on special occasions.

Looking for more ways to enjoy budget-friendly, protein-dense lentils? Check out my comforting lentil shepherd’s pie, hearty vegan Bolognese, and cozy lentil stew or lentil dal. Or browse my list of 24 Best Vegan Lentil Recipes.

The Ingredients and Substitutes

The Eggplant Potato Topping:

• Potatoes: Use an all-purpose variety like Yukon Gold or Russet potatoes.
• Eggplant: Use medium-large eggplants free from brown or soft spots and heavy for their size. You may need an extra one, depending on their size.
• Olive oil: Or another neutral cooking oil, like avocado oil.
• Sea salt & black pepper: To season the veg.
• Fresh herbs: To garnish – like flat-leaf parsley or dill.

The Lentil Filling:

• Lentils: It’s best to use canned (or home-cooked) green or brown lentils, as they hold their shape best when cooked for meatier consistency.
• Olive oil: Or another neutral cooking oil, like avocado oil.
• Tomatoes: This ragu-like sauce relies on both tomato passata and chopped tomatoes for richness, flavor, and texture.
• Aromatics: Combining yellow or white onion and garlic creates a flavor-packed base.
• Seasonings: A few simple pantry herbs and spices are all you need for heaps of flavor.
  • Bay leaves
  • Dried thyme
  • Oregano
  • Paprika
  • Cinnamon
  • Sea salt & black pepper (or use soy sauce for extra umami flavor)
• Sweetener: I use a little coconut sugar (brown sugar will work, too) to balance the acidity of the tomatoes. Adjust the amount or omit it to taste.

Creamy Vegan Bechamel Sauce:

• Vegan butter: Use a high-quality unsalted vegan butter, like Miyoko’s/ Earth Balance.
• Plant-based milk: Use unsweetened dairy-free milk. E.g., soy milk, oat milk, coconut milk.
• Cornstarch: This starch will help to thicken the sauce for a tasty gluten-free moussaka. However, regular flour works too. Or potato starch – though you’ll need less.
• Nutritional Yeast: A small amount of nutritional yeast helps add a subtle cheesy flavor.
• Nutmeg: While subtle, this addition adds a little ‘something special’.
• Sea salt & Pepper: To season to taste.
• Vegan cheese: (Optional) Use meltable shredded cheese for extra ooey-gooey deliciousness.

Alternatively, substitute the béchamel sauce with mashed potatoes, like in my vegan Shepherd’s pie recipe and double up on the eggplant for beneath.

What Could I Add to a Vegan Moussaka?

• Mushrooms: Optionally add finely chopped mushrooms (cremini, button, etc.)/ dried mushrooms to the lentil ragu for an even meatier, umami-rich flavor and texture.
• For spice: Add cayenne pepper or red pepper flakes to the ‘meat’ sauce. 
• Wine: A splash of vegan dry red wine to de-glaze the pan after sauteing the aromatics adds wonderful richness and depth to the ragu. 
• Vegetables: To make a mixed vegetable moussaka, boost the nutrients and texture with shredded or finely diced carrots, zucchini, shredded cauliflower/broccoli, peas, and/or several handfuls of spinach or kale.
• Panko breadcrumbs: Regular or gluten-free for a crispy topping.
• Lemon wedges: To serve with the veggie moussaka for added ‘brightness’ and depth.

Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.

How to Make Vegan Lentil Moussaka

1: Prepare the Eggplant and Potatoes

• First, preheat the oven to 390 °F/200 °C and line two baking sheets with parchment paper.
• Then, slice each eggplant into 4-5 lengthwise slices (about ¼-inch thick) and the potatoes into ½-inch (1 cm) thick slices.
• Once sliced, arrange the slices in a single layer across the baking sheets, lightly brush them with olive oil, and sprinkle with salt and pepper.
• Bake them for 20 minutes or until lightly browned.

2: Prepare the Lentil Moussaka Filling

• Meanwhile, peel and chop the onion and mince the garlic while heating a little oil in a large skillet over medium heat.
• Once hot, sauté the onion and garlic for 4-5 minutes, until translucent.
• Then add the tomato puree, chopped tomatoes, and all the spices (including salt and pepper to taste). Stir, add the lentils, and let it simmer on low heat for about 5 minutes.

3: Prepare the Vegan Bechamel Sauce

• Add the plant-based milk to a small saucepan/skillet with the cornstarch, nutritional yeast, salt, and pepper, and whisk well.
• Then, add the dairy-free butter and bring the mixture to a boil over medium-high heat. Immediately lower to a simmer and stir/whisk constantly until it thickens. Remove it from the heat and set aside.

4: Assemble and Bake the Vegan Moussaka

• Grease a 9×13-inch (23x33cm) baking dish with vegan butter or oil and arrange half the potato and eggplant slices across the bottom of the dish.
• Top that with the lentil mixture, followed by the remaining eggplant and potato slices.
• Pour the bechamel sauce over the top and spread it evenly. Then, optionally, sprinkle some vegan cheese over the top.
• Transfer the potato eggplant moussaka to the oven to bake for 30 minutes or until golden brown on top with tender eggplant/potato and a bubbling filling. Finally, optionally garnish with herbs, and enjoy!

Leave it to rest for about 20 minutes for even better flavor and easier slicing.

What to Serve with Vegan Moussaka

Enjoy a portion of this vegan lentil moussaka alone, or make a heartier and/or more well-rounded meal with a side of:

• Vegan yogurt: Just a dollop for creaminess.
• Bread: Like pita bread, flatbread, or garlic bread.
• Salad: Like a leafy green salad, Greek salad, or tabbouleh.
• Vegetables: Add extra nutrients to the meal with grilled/roasted red peppers, zucchini, tomatoes, green beans, etc.
• Mezze: Like vegan tzatziki and hummus with pita bread, olives, stuffed grape leaves, etc.
• Grains: Like my Greek tomato rice, veggie quinoa pilaf, couscous, etc.

Storage Information

Make ahead: Prepare and assemble the moussaka 1-2 days in advance and store it covered in the refrigerator. When baking, let it come to room temperature first for 40-60 minutes.

Store: This tastes amazing right out the oven but also makes delicious leftovers, too. Leave it to cool, cover the dish, and store it in the fridge for 3-4 days.

Freeze: Once cooled, separate the veggie moussaka into portions in freezer-safe airtight containers/ Ziplock bags, and freeze for 2-3 months. Allow it to thaw in the refrigerator overnight before reheating.

Reheat: Reheat the lentil moussaka in individual portions in the microwave (1-2 minutes) or in larger amounts, covered with foil, in the oven at 350F/175C (15-30 minutes based on size).

FAQs

Can I substitute the lentils?

You could use TVP or your favorite vegan mince alternative instead of lentils if preferred. Tofu or bulgur wheat will also work.

Can I use dried lentils?

Dried lentils will require pre-cooking first. Otherwise, you’d need to make changes to the recipe, adding broth to the ragu layer and leaving it to simmer for longer for the lentils to cook.

Should I salt the eggplant slices?

I’ve tried this vegan moussaka recipe with and without salting the eggplant and didn’t find enough difference to warrant the extra time and effort.

However, if you’re using Heirloom eggplant/have issues with bitter eggplants where you live, feel free to salt the slices for 30 minutes before roasting.

Recipe Notes and Tips

• Don’t omit the oil: While you don’t need loads, a little oil to bake the eggplant helps produce the best, most tender (not rubbery at all) texture.
• Leave it to rest: It’s important to give it time to slightly thicken/set for cleaner slicing.
• Potatoes vs. no potatoes: You can make this vegan moussaka recipe entirely with eggplant, only potato, or even replace the potato (or eggplant) with zucchini.

More Hearty Vegan Dinner Recipes

• Vegan Lasagna Soup
• Butternut Squash Mac and Cheese
• Pumpkin Pasta Bake
• Curried Cauliflower Casserole 
• Mexican Pinto Bean Soup
• Vegan Goulash

If you try this easy vegan moussaka recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.

Vegan Moussaka

Author: Michaela Vais

Vegan moussaka with lentils and eggplant! This popular Greek dish can be easily made without meat and still tastes amazing. This healthy casserole is a wonderful comfort meal which is flavorful, satisfying, and very enjoyable. The recipe is plant-based, gluten-free, and fairly easy to make.

5 from 43 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine Greek

Servings 6

Calories 400 kcal

Ingredients

 

1x2x3x

Eggplant and Potatoes

• 2 pounds (1 kg) potatoes peeled
• 3 large eggplants
• Olive oil to brush
• Sea salt & pepper to sprinkle

Lentil Moussaka Filling

• 3 cups (600 g) cooked lentils (about 1 1/2 cups dried)
• 2 cups (450 g) passata
• 1 cup (150 g) chopped tomatoes
• 1 Tbsp olive oil
• 1 large onion chopped
• 2 cloves of garlic minced
• 2 bay leaves
• 1-2 tsp dried thyme
• 1 tsp oregano
• 1 tsp paprika
• 1 tsp coconut sugar or brown sugar
• 1 pinch of cinnamon
• Sea salt & pepper to taste

Vegan Béchamel Sauce (see recipe notes)

• 2 Tbsp (28 g) vegan butter
• 2 cups (480 ml) plant-based milk
• 3 1/2 Tbsp (28 g) cornstarch
• 2 Tbsp nutritional yeast
• Sea salt & pepper to taste
• 1 pinch of nutmeg
• Vegan cheese to taste (optional)

Instructions

 

Prepare the Eggplant and Potatoes

• Check the video in the post for visual instructions.

  First, preheat the oven to 390 °F/200 °C and line two baking sheets with parchment paper.
• Then, slice each eggplant into 4-5 lengthwise slices and the potatoes into ½-inch (1 cm) thick slices.
• Once sliced, arrange the slices in a single layer across the baking sheets, lightly brush them with olive oil, and sprinkle with salt and pepper.
• Bake them for 20 minutes or until lightly browned.

Prepare the Lentil Moussaka Filling

• Meanwhile, peel and chop the onion and mince the garlic while heating a little oil in a large skillet over medium heat.
• Once hot, sauté the onion and garlic for 4-5 minutes, until translucent.
• Then add the tomato puree, chopped tomatoes, and all the spices (including salt and pepper to taste). Stir, add the lentils, and let it simmer on low heat for about 5 minutes.

Prepare the Vegan Bechamel Sauce (see recipe notes)

• Add the plant-based milk to a small saucepan/skillet with the cornstarch, nutritional yeast, salt, and pepper, and whisk well.
• Then, add the dairy-free butter and bring the mixture to a boil over medium-high heat. Immediately lower to a simmer and stir/whisk constantly until it thickens. Remove it from the heat and set aside.

Assemble and bake the Vegan Moussaka

• Grease a 9x13-inch (23x33cm) baking dish with vegan butter or oil and arrange half the potato and eggplant slices across the bottom of the dish.
• Top that with the lentil mixture, followed by the remaining eggplant and potato slices.
• Pour the bechamel sauce over the top and spread it evenly. Then, optionally, sprinkle some vegan cheese over the top.
• Transfer the potato eggplant moussaka to the oven to bake for 30 minutes or until golden brown on top with tender eggplant/potato and a bubbling filling. Finally, optionally garnish with herbs, and enjoy!

Notes

• You can top the moussaka with mashed potatoes if you don't want to make the bechamel sauce. Check out my Vegan Shepherd's Pie for the mashed potato layer recipe.
• Leave the finished dish to rest for about 20 minutes for even better flavor and easier slicing.
• Recipe serves 6. Nutrition facts are for one serving.

Nutrition Facts

Vegan Moussaka

Amount per Serving

Calories

400

% Daily Value*

Fat

 

8

g

12

%

Saturated Fat

 

1

g

5

%

Carbohydrates

 

70

g

23

%

Fiber

 

22

g

88

%

Sugar

 

16

g

18

%

Protein

 

19

g

38

%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition information is an estimate and has been calculated automatically

Simple and Delicious Vegan Cookbook by ElaVeganCLICK HERE to order!

IF YOU ARE USING PINTEREST, FEEL FREE TO PIN THE FOLLOWING PHOTO: