Veggie moussaka

Veggie moussaka

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(20 ratings)

Prep: 20 mins Cook: 50 mins


Serves 4 - 6

Omit the lamb and serve up a vegetarian version of this classic Greek bake with creamy cheese topping

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving (6)

  • kcal213
  • fat4g
  • saturates2g
  • carbs30g
  • sugars13g
  • fibre9g
  • protein15g
  • salt1g


  • 140g dried green lentil



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 2 onions, halved and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, chopped
  • 2 bay leaves
  • 1 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • ½ tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • ½ tsp allspice
  • 400g can chopped tomato
  • 1 reduced-salt vegetable stock cube
  • 200g sweet potato, thinly sliced
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 large aubergine, sliced and the biggest slices halved again



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 250g low-fat fromage frais
  • 1 large egg
  • 50g feta cheese, crumbled
  • 4 tomatoes, thickly sliced



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…


  1. Heat 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.

  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.

  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 3 days in the fridge.

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Comments, questions and tips

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29th May, 2017
Double the spices, at least, if not triple. Also I added some pomegranate molasses for extra sweetness. The stock is wholly unnecessary and I found it made the dish far too salty; alternatively I skip step one entirely and use canned lentils and blanch the sweet potatoes before they go into the pan with everything else. When adding the tinned toms just pour water into the can afterward and add that if you wish it to be less viscous.
6th Jul, 2016
I read the comments before making this and it turned out really nice. I made the following adjustments: Doubled all of the spices Cooked the green lentils (as per packet instructions) with a tspn of smoked paprika separately to the rest of the ingredients first. In another saucepan I cooked the rest of the ingredients with just 300ml of water (instead of the 850ml recommended). Once the lentils were cooked I drained them and added them to the rest of the ingredients. The topping did sink a bit but it tasted delicious!
12th Apr, 2015
Didn't read the comments till after I'd made this dish, taste is ok, but there was far too much liquid and the cheese topping just dissapeared into it. Think I prefer the real moussaka.
16th Jan, 2015
Definitely use more spices than suggested here. At least double- if not triple - the amounts suggested. I was conscious of the excess water remarks from previous comments and so to avoid a dinner disaster I cheated by cooking the lentils entirely on the top of the stove with the ingredients and transferring to the oven to cook the fromage frais & egg topping at the end for 20 mins. Tip: Add smoked paprika to the lentils and a dash of truffle oil to the topping, which both work really well with the flavours.
15th Sep, 2014
I made this almost exactly to the recipe. Framage frais seems to have vanished from supermarkets so I used fat free quark instead. As other have said there was a lot of water, but I just tipped it down the sink and the rest seemed fine. Definitely was a bit bland so I'd use more spices and herbs next time. Maybe ass some vegetables like caugett and bell pepper. Would definitely add chilli. The quark made the topping a little tart, but I quite like that. Overall a bit disappointing but the basis of a great recipe with some modifications.
24th Jul, 2014
This tasted quite nice, but felt disgusting in my mouth, and also tasted nothing like moussaka. I wouldn't make it again.
27th May, 2014
I did not read the comments and was more liberal with the spices and garlic adding 3 cloves instead. Was pretty delicious.
11th May, 2014
When I made this I cooked the veggies in the tom sauce and used pre-cooked brown lentils so didn't end up with too much liquid. I found the stated amount of herbs & spices a little mild so would take the advice of other posters here. This is the kind of recipe which allows you to endless modify it, depending on what you have in and need to use up. I'm not veggie but definitely felt I'd had a "square meal" and didn't miss the meat :)
17th Feb, 2014
Just eaten this moussaka, took the recipe from the magazine, 600ml of liquid would have been better. Have to agree with the comments that more seasoning needed, less water, more spices. Will have to try it again and maybe add some sliced mushrooms and some peppers to bulk it out. I'd score it 6/10 as it stands. Must say I didn't miss the meat for this dish.
17th Feb, 2014
Just eaten this moussaka, took the recipe from the magazine, 600ml of liquid would have been better. Have to agree with the comments that more seasoning needed, less water, more spices. Will have try


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