Vegan Moussaka | Min Yx Games Vegan Moussaka | Min Yx Games
Vegan & Vegetarian

Vegan Moussaka

Mashed potatoes replace cream sauce and ground lentils replace lamb in a casserole that serves a crowd…


  • 5 large russet potatoes, peeled and cut into chunks (3 1/2 lb.)
  • 4 cloves garlic, peeled
  • 1/4 cup plus 2 Tbs. olive oil, divided
  • 1 large onion, chopped (1 1/2 cups)
  • 3 Tbs. dried oregano
  • 2 15-oz. cans chopped tomatoes
  • 2/3 cup green lentils
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 medium eggplants, sliced
  • 2 small zucchini, sliced
  • 3 tomatoes, thinly sliced

Preparation Method

  1. Cook potatoes and garlic in boiling salted water 10 minutes, or until soft.
  2. Drain, and reserve liquid. Mash with 1/4 cup olive oil and 2 cups cooking liquid. Season with salt and pepper.
  3. Heat 2 Tbs. olive oil in the saucepan over medium heat. Add onion and oregano, and sauté 5 minutes.
  4. Add tomatoes, lentils, bay leaf, cinnamon stick, and 3 cups potato cooking liquid.
  5. Cover, reduce heat to medium-low, and simmer 45 minutes, or until lentils are tender.
  6. Remove bay leaf and cinnamon, and purée lentils in the food processor until chunky. Season with salt and pepper.
  7. Place eggplant slices on paper-towel-lined baking sheet, and sprinkle with salt. Let stand 30 minutes. Rinse, and pat dry.
  8. Preheat oven to 350˚F. Coat deep 13- the x 9-inch baking dish with cooking spray. Spoon 1 1/2 cups lentil mixture into the bottom.
  9. Top with eggplant, followed by zucchini and tomatoes.
  10. Spoon 2 cups lentil mixture over top. Spread half of the potatoes over lentil mixture.
  11. Top with remaining eggplant, and lentil mixture.
  12. Spread remaining potatoes over top, making sure to cover completely.
  13. Bake 1 1/2 hours, or until top is browned.

Enjoy it!!

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