Moussaka has to be the most quintessential of all the Greek dishes. It’s what we remember from our holidays and of course, food is just packed with memories. This easy vegetarian moussaka recipe is a lighter version of this classic dish and one that I truly love and make time and again.
Why you will love this recipe
- This vegetarian moussaka is vegetarian and you can easily make it vegan by using vegan yogurt and cheese.
- My veggie moussaka is super easy to make and is on the table in about an hour start to finish.
- This is a lower calorie version of moussaka as the bechamel sauce is made with Greek yogurt.
- The taste, you will love the authentic Greek moussaka flavours you’ll find in this amazing dish.
Moussaka is the Greek version of our own Shepherd’s pie. Simple, filling comfort food meant to feed a family.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
Ingredients for vegetarian moussaka
I love moussaka and usually make it with lamb mince as a traditional Greek moussaka. But this time I thought I’d go meat free with this easy vegetable moussaka. I’ve made this meat free moussaka by replacing the usual lamb mince with a delicious mixture of mushrooms, lentils and chickpeas.
These gave great flavour and texture to my vegetarian moussaka recipe.
A lighter moussaka
This veggie moussaka recipe is lighter due to not going for the traditional bechamel sauce used in moussaka.
Instead, I have opted for a Greek yogurt topping. This is lighter but just as tasty. This lighter vegetarian moussaka really does tick all the boxes for a really healthy moussaka recipe.
The basis of any moussaka is the aubergine or eggplant. If you don’t like eggplant then try this with sliced potatoes instead.
For the moussaka filling you will need green lentils (I have used the ready prepared puy lentils you can get prepacked or canned in the supermarket. This just saves time on cooking the lentils first.
Chickpeas and mushrooms make up the other mince type ingredients for this vegetable moussaka recipe.
The usual onion and garlic are your base with dried oragano, fresh thyme and bay giving you great Greek flavours.
Tinned tomatoes and tomato puree turn all this into a magical rich tomato and vegetable moussaka filling.
What cheese do you use in moussaka?
Traditional moussaka contains Kefalotyri, a Greek cheese in the bechamel sauce. If you can’t get this just use parmesan as I have or any other hard cheese that you prefer.
Greek flavours
Of course moussaka needs to have those fabulous Greek flavours. And my easy vegetarian moussaka is no exception.
I still packed in those all-important flavours in my veggie moussaka recipe. There is garlic, thyme and oregano, and the grating of nutmeg in the creamy cheese and yogurt sauce just makes it so luxurious and tasty.
So even if you are a confirmed carnivore (and my daughter Idgy is just that) give this easy vegetarian moussaka a go, I’m sure you’ll love my meat-free moussaka just as much as we do.
How to make vegetable moussaka
Start by salting the sliced aubergine/eggplant. Even though nowadays this isn’t really nesserary to soften the eggplant flesh it does help the aubergine to soak up less oil when you fry it.
So simply salt the aubergine and leave for about 20 minutes then rinse and pat dry before frying them for a few minutes on each side till golden.
While the aubergine/eggplant is in the salt stage you can be making the vegetable moussaka filling.
Simply saute the basic vegetables then add tomatoes and tomato puree and all your seasonings and stock and simmer the sauce.
Make the lighter cheesy sauce
Mix your egg along with the Greek yogurt, parmesan cheese and nutmeg in a jug and stir well. Season this to take and your lighter moussaka topping is good to go.
Assembling the vegetarian moussaka
Layer up the fried aubergine with a layer of the vegetable mixture then another layer of the aubergine/eggplant.
Now top this with your deliciously creamy sauce and then sprinkle with some more cheese.
Bake in the oven for about 40 minutes till piping hot and gorgeously golden. Your vegetable moussaka is now ready to serve.
How many does this serve?
This recipe for vegetarian moussaka will serve 6 people. But if you want to make less it is an easy recipe to divide up and reduce.
Can you make this ahead of time?
Yes, you can make this meat-free moussaka up to a day in advance and then just pop it in the oven. Great if you are having friends round for supper.
How long will veggie moussaka keep?
This vegetable moussaka recipe will keep well in the fridge for up to 5 days. Remember if you are reheating leftovers they must be piping hot.
Can you freeze this vegetarian moussaka?
Yes, cover the moussaka well in foil and place in a freezer-proof container and freeze for up to 3 months. Defrost your vegetarian moussaka thoroughly before reheating in the oven till piping hot.
How to serve moussaka
Whether it’s a vegetarian moussaka like this one or a traditional moussaka a Greek salad is always the perfect accompaniment. Check out my recipe for a simple Greek Salad.
What size of dish to use?
I’ve used a ceramic baking dish that measures 28 x 19 x 6cm
As this easy-to-follow Greek vegetarian moussaka recipe never fails to impress you may well want to make more. It’s such a crowd-pleaser!
Looking for more gorgeous Greek comfort food ideas? Then check these out before you go;
Gigantes Plaki (Greek giant beans in tomato sauce)
Soutzoukakia (Greek meatballs in tomato sauce)
Traditional Stifado (Greek beef stew)
Pastitsio (the Greek version of lasagne!)
Keftedes (Greek fried meatballs)
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Easy Vegetarian Moussaka
Ingredients
- 1 aubergine
- 300 ml vegetable stock
- 1 bay leaf
- 2 tbsp olive oil
- 1 small onion sliced
- 1 clove garlic minced
- 65 g green lentils ready prepared
- 112 g mushrooms sliced
- 200 g canned chickpeas drained and rinsed
- 200 g canned chopped tomatoes
- 1 tbsp water
- 1 tsp dried oregano
- 1 tbsp fresh thyme or 1 tsp dried thyme
- 1 tbsp tomato puree
Topping
- 1 egg
- 2 tbsp parmesan cheese grated
- 1/2 cup Greek yogurt
- 1/4 tsp grated nutmeg
- salt and pepper to taste
- extra parmesan and a little dried oregano to sprinkle on top
Instructions
- Preheat oven to 180C/350F/G4
- Slice the aubergine into rounds approximately 0.5cm/1/4" wide and layer in a colander with salt for 20 mins, then rinse and pat dry.
- Saute the onion and garlic in 1 tbsp of the olive oil for 5 minutes.
- Add the green lentils, mushrooms, chickpeas, tomato puree, tinned tomatoes, oregano, thyme, bay leaf, stock and water – bring to the boil then lower heat and simmer for 10 minutes. Season with salt and pepper
- Fry the aubergine slilces in the remaining tablespoon of oil for 5 minutes, flipping after 3 minutes.
- Make the creamy topping by beating together the egg, parmesan cheese, yogur and nutmeg. Season to taste.
- In an oven proof dish layer the aubergine slices with the vegetable mixture. Top with the cheese sauce and sprinkle with extra cheese then bake for 40 minutes till golden
We Have our own recipe for an easy meat version of Moussaka. We often like to have a meat free day at home often on a Monday. We look forward to trying your meat free version very soon.
Glad you like the recipe and hope it is added to your Meat Free Mondays.
K x
Not meat free. Not vegetarian. Parmesan contains rennet from calves stomachs.
You can get vegetarian parmesan cheese, I assume that anyone vegetarian would indeed be using the vegetarian version of this cheese.
Hi, I’d like to make sure the lentils you’ve used are dried and not canned. If they are, would it be possible to do it with canned ones? Thank you.
Hi Elizabeth
Yes youy could use tinned lentils, just drain and rinse first.
K x
Hi – sounds fab – thanks for the recipe. If I want to make it in advance – would you recommend cooking it first?
Yes cook and then freeze. Or just reheat if putting in the fridge
K x
OHHHH DELICIOUS!
This is amazing. We don’t eat much meat so I’m always looking for ways to cram protein into my day. Baked yogurt- delicious!
Glad you like the recipe.
K
Glad you like the recipe
K
Love LarderLove!! Thank you for your creativity and posts. Best Holiday wishes!
Thanks Deb that’s really nice of you
K x
I made this today and it was really nice. I substituted mixed beans for the chickpeas and lentils, because that was what I had to hand, and it was very tasty. I served it with hot pitta bread and everyone enjoyed it. Thank you! 🙂
sounds super well done
Do you have a suggestion to use instead of egg?
Sorry I don’t
Kx
Sorry no
I’m thinking of doing this for 8 people. Have you made larger quantities successfully?
Yes just double up the recipe to make larger quantities
K x
I made this last night for my non-vegetarian family (doubled the quantities and it worked great) – we all loved it! Thank you x
Thanks so much for letting me know you liked it so much.
K
Very Nice Karon! I added 1/2 c red wine and 1 tspn cinnamon to the mix (this was a doubled mix). Yum!
Hi Carol,
Glad you liked it so much, bet the wine and cinnamon made it even better.
K x
Love this recipe! Was a firm favourite in our house, but I can’t have eggs any more (food intolerance). Any way to omit the egg form the topping? I assume it won’t set without it?
Sorry Cleo but I honestly don’t know of an eegg substitute you could use here.
K x
I’ve never made moussaka before and I was searching for a quick recipe. It was delicious! So glad I didn’t waste time on a more complicated recipe. Thank you
Glad you enjoyed it so much. I make this one quite often as so simple
K x
I’m going to have to swipe your version of the creamy topping from this recipe to go over a meat based moussaka. I was looking for something that would let me use just a single thin layer of sliced potatoes rather than a thick layer of mashed, and your version seems much more diet conscious than a bechamel sauce!
Try it, I use this topping on my meat moussaka as well, much lighter and tasty too.
K x
Hi this sounds amazing. we call aubergine eggplant. I actually had to Google the word because I was thinking that’s exactly what it looked like. Lol
it’s just me and my husband now and I’m trying very hard to learn how to cook for two. Being Sicilian it’s virtually impossible to do. Anyway my question how would I make just enough for 2 people? I have a small/medium eggplant i was going to make baba ganoush with but I’d love to try this for Meatless Monday.
Hi Joanie
Sorry for delay in replying. Moving my web site hosting company so couldn’t get into it. Just half the ingredients to make a smaller ammount. I do this a lot.
Hope you enjoy it
Karon
I made this for four adults this evening and it was voted delicious. My son in law had three helpings! We all loved the lighter , delicious topping .
Hi Aileen
So glad it was such a success
K
An excellent vegetarian dish. So tasty, will definitely be making this again soon.
Hi Jennie
Thanks so much. I’m glad you liked it so much.
Karon
Really great recipe ! Always use this or a variation when making moussaka 🙂
Hi Heather
Thanks SO much for this lovely comment. I’m thrilled that you like my recipe so much and are using it in your home restaurant.
K
Clear easy recipe to follow, delicious flavours, makes such a nice change from mince substitute! Thanks
Hi Dianne
Thanks so much, glad you liked the veggie moussaka so much.
K
I made this last night and it was utterly delicious! I especially loved the yoghurt topping, gives that lovely creamy element without being too rich. Thanks for sharing, I just discovered your site when searching for a vegetarian moussaka recipe and I can’t wait to try more of your recipes.
Hi Elle
so thrilled that you like my recipe so much. Great to hear from a new reader, here is a link to all my vegetarian recipes https://larderlove.com/category/vegetarian-recipes/
K
Would you please add me to your regular recipe mail out list
Thank you
Don
Hi Don,
Just click on the subscribe to mailing list popup or on the sidebar and you can join my mailing list.
K
Our canned vegetables are sold by volume here, not weight. Do you know the equivalent amounts of canned tomatoes and chick peas in fluid ounces?
My recipes have both metric and imperial measurements clearly on the recipe card, you just click the conversion button.
The conversion amounts are still by weight (I.e. ounces), I already tried this. I am looking for the volume equivalent – how many cups make up 200 g?
Hi Rachel
I am a UK blogger and we use scales as does the rest of Europe and a lot of the world. I pay to have a special gizmo that converts our UK and European metric measurements to Imperial. They don’t do one for people without scales I’m afraid and I use scales not cups. Sorry my recipes are of no use to you.
K
Where do the vegetable stock and the bay leaf go? They don’t appear in the instructions.
Hi Rachel
at stage 4 with all the other main filling ingredients that you will bring to the boil then simmer. Hope you will try the recipe.
K
Hi. Thank you for sharing… Going to try this but have a few of questions
What size tray did you use for the pictured moussaka, looks like more than 1 aubergine on the top layer so I am assuming this is a larger version. X2 or x3?
How do you fry 1 whole aubergine with just 1Tablesppon of oil? I find the aubergine just sucks up all the oil.
Hi Frizola
The photo shows the exact moussaka I made for this recipe, so your assumption that this is a larger version is wrong. the ingredients are correct for the moussaka in the photo, yes that is only one aubergine. Yes I only use 1 tablespoon of oil. As I say in the recipe card this makes 2 large helpings to serve Greek style with just a salad on the side. The actual dish measures 29 x 19 x 6cm. Hope you enjoy the recipe if you decide to try it.
K