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Horizontal shot of a vegetarian moussaka on a blue plate with fork

Vegetarian Moussaka - Classic Greek Casserole

Course: Casserole, Dinner, Main Course, Main Dish, Vegetarian
Cuisine: Greek
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Resting time: 30 minutes
Total Time: 2 hours
Servings: 8
Calories: 419kcal
Author: Edyta
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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Ingredients

Vegetables

  • 1 Eggplant Large
  • 1 Zucchini Large or 2 small ones
  • 4 Russet Potatoes Medium, sliced
  • 2 tbsp Olive Oil Extra Virgin
  • Pinch of Salt and Pepper on sliced veggies

Spinach Feta Layer

  • 3 cups Baby Spinach
  • 1/2 Sweet Onion Chopped
  • 2 cloves Garlic Chopped
  • 2 tbsp Fresh Dill Chopped
  • 2 Eggs Beaten
  • 1 cup Feta Cheese Crumbled
  • 1 tbsp Olive Oil Extra Virgin
  • Salt and Pepper to taste

Tomato Sauce

  • 1/2 Sweet Onion Chopped
  • 1 clove Garlic Chopped
  • 1/2 teaspoon Oregano Dry
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • 2 cans Tomato Pure 14.oz each
  • 1 teaspoon Sugar
  • Salt and Pepper to taste
  • 1 tbsp Olive Oil Extra Virgin

Bechamel Sauce

  • 4 tbsp Butter Unsalted
  • 5 tbsp Flour All-purpose
  • 3 cups Milk Whole or 2 %
  • 1/4 teaspoon Nutmeg
  • 2 Eggs + 1 egg yolk
  • 1/2 cup Parmesan Cheese Grated
  • Salt and Pepper to taste

Instructions

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; Remove from the oven and let them cool;
  • 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; Remove from the oven and let them cool;
  • Peel and slice potatoes and cook them in a slightly salted boiling water until fork tender for about 10 minutes; place them in a colander to discard the water and let them cool; 

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. This would be the time to adjust seasoning, but be careful with the salt as feta will add some saltiness to this mix.
  • 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 (salt and pepper) 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;
  • This would be the time to check for seasoning and adjust accordingly;
  • 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 or spray with cooking spray;
  • 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!

Nutrition

Calories: 419kcal | Carbohydrates: 40g | Protein: 15g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 125mg | Sodium: 465mg | Potassium: 1114mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1855IU | Vitamin C: 21.9mg | Calcium: 340mg | Iron: 3.1mg