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Vegetarian moussaka in a baking dish, topped with tomato slices

Vegetarian moussaka

A star rating of 3.3 out of 5.22 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

Leave out the lamb and serve up a veggie take on this classic Greek recipe. It's packed with lentils, sweet potato, aubergine and fragrant spices with a creamy cheese topping

  • Healthy
  • Vegetarian
Nutrition: per serving (6)
low inkcal213
low infat4g


  • 140g dried green lentil
  • 2 onions, halved and sliced
  • 2 garlic cloves, chopped
  • 2 bay leaves
  • 1 tsp dried oregano
  • ½ tsp cinnamon
  • ½ tsp allspice
  • 400g can chopped tomato
  • 1 reduced-salt vegetable stock cube
  • 200g sweet potato, thinly sliced
  • 1 large aubergine, sliced and the biggest slices halved again
  • 250g low-fat fromage frais
  • 1 large egg
  • 50g feta cheese, crumbled
  • 4 tomatoes, thickly sliced


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4. Put the lentils, onions, garlic, herbs and spices in a large pan, and pour in 850ml water. Bring to the boil, cover and simmer for 10 mins.

  • STEP 2

    Tip in the tomatoes, stock cube, sweet potato and aubergine, then cover and simmer for a further 20-25 mins until the lentils and veg are tender, and the liquid has been absorbed. Remove the bay leaves.

  • STEP 3

    Meanwhile, beat the fromage frais, egg and cheese together. Tip the lentil mixture into a large ovenproof dish, cover with the cheese mixture, then arrange the tomatoes on top. Grind over some black pepper and bake for 25 mins until the topping is set. Will keep for three days in the fridge.

Recipe from Good Food magazine, February 2012

Goes well with


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A star rating of 3.3 out of 5.22 ratings

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