Vegetarian Moussaka (Classic Greek Casserole)

ByEdyta September 26, 2018August 5, 2021

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Vegetarian Moussaka is a classic Greek dish that it’s packed full of flavor and textures. Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomato sauce with a hint of cinnamon and cheesy béchamel, marry together to create an unforgettable experience. So delicious!

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The classic Greek Moussaka contains a layer of meat that is incorporated directly into the tomato sauce. The traditional meat used is either ground beef or lamb. However, recently I’ve been trying to eat less meat and incorporate more veggies into my diet, and this is why I decided to give this vegetarian moussaka a try.

Mind you my husband is a total carnivore and it’s a challenge selling him on the “Meatless Monday’s” bandwagon. But there is one exception to his line if I serve him eggplant, he willingly relents.

For instance, this Slow Cooker Eggplant Lasagna or this Turkish Inspired Eggplant with Feta are both vegetarian dishes that I can serve for dinner without a complaint.

So, I made this vegetarian moussaka and he was speechless. This dish is so delicious and so filling that there were absolutely no complaints about the deprivation of meat. Even my 19-month-old toddler loved it!

I’m not gonna lie, this is not one of those easy, dump-everything-in-one-pot’ types of meals. It requires some extra loving, but it is totally worth it.

The result is outstanding, and you’ll be very proud of yourself after you take this beauty out of the oven. And I can bet that your family will request that the recipe finds its way to the heavy rotation. Well, don’t be intimidated, I’m going to show you the step-by-step tutorial below.

What is needed to make this Vegetarian Moussaka?

Without further ado, let’s get right to it and I’ll show you what’s needed to make this awesome Vegetarian Moussaka and how to make come out perfectly every time. This recipe requires a number of steps, so be sure to review them carefully first before you start cooking.

Here is a list of ingredients that you need to gather before you start making this Vegetarian Moussaka

The list is long, but you may have most or all these ingredients in your pantry or fridge already.

Eggplants;
Zucchinis;
Potatoes;
Spinach;
Feta;
Onions;
Garlic;
Dill;
Tomato puree;
Butter;
Flour;
Milk;
Eggs;
Parmesan Cheese;
Cinnamon;
Oregano;
Nutmeg;
Sugar;
Salt;
Pepper; &
Olive Oil;

Obviously, this list is long, but you may have most or all these ingredients in your pantry or fridge already. If not, seeing the above list may help keep you with your organized with your grocery shopping.

Here is a list of tools that are needed to make this Vegetarian Moussaka.

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You’ill need a deep saute pan to make the spinach layer;
Another deep saute pan is needed to make a tomato sauce;
Sheet Pans, to bake eggplants and zucchinis;
Medium pot, to cook potatoes;
Mixing bowl, for spinach with feta layer;
Frying pan, to make a béchamel ;
Measuring cups and spoons;
Whisk to mix béchamel ;
Colander, for potatoes;
A brush, for olive oil;
A Set of knives (These are my favorites,….. I got them from my husband for my birthday);
To assemble the vegetarian moussaka you will need a 9X13 Casserole Dish.

Step-by-step tutorial: How to Make Vegetarian Moussaka

For exact measurements, ingredients, instructions, and nutritional information please see the printable recipe below. This tutorial is meant to show you visually how this dish is prepared.

Preparing Vegetables

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;
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;
Peel and slice potatoes and cook them in the boiling water until fork tender for about 10 minutes.

Making Spinach and Feta Layer

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;
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.

Making the Tomato Sauce

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 as needed.

Making the Béchamel Sauce

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;
Beat 2 eggs and 1 egg yolk and add them to the béchamel sauce, mixing thoroughly.

Assembling the Vegetarian Moussaka

Preheat the oven to 350F;
Using a 9X13″ casserole dish, brush it with olive oil;
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!

What to serve this Vegetarian Moussaka with

This Greek vegetarian moussaka is a complete meal by itself. It has veggies, starches, cream and, cheeses. It’s full of both flavor and nutrients.

I serve it as a vegetarian main dish and because of all the veggies it didn’t even require a side salad. But here are a couple of suggestions if you want to take it up the notch.

If your eater absolutely requires meat, then you can serve it alongside some easy oven-roasted chicken legs.
Or you can add a salad as a side dish, like this Horiatiki salad (traditional Greek salad)
You could also make some tzatziki on a side; (it’d go really well with this dish).

Other Greek Recipes that you may want to try

I hope you will like this recipe and make it often. Enjoy!