Greek

Vegetarian Moussaka with Lentils and Bechamel

Name: Vegetarian Moussaka with Lentils and Bechamel
Total time: 5 h
Cuisine: Greek
Ingredients: 2 large eggplant; 2 medium zucchini; 150g onion; 15g garlic; 800g tomatoes (canned chopped); 200g lentils (brown); 500ml vegetable broth; 2g cinnamon; 1g nutmeg; 75g butter; 75g flour; 750ml milk; 2 eggs; 50g parmesan cheese

1.5hrAmbitiousVeggie

A hearty and comforting Greek classic featuring layers of eggplant, a rich lentil-vegetable sauce, and creamy bechamel topping.

Ingredients

Vegetables & Fruits

2 largeeggplant
2 mediumzucchini
150gonion
15ggarlic

Dairy & Eggs

75gbutter
750mlmilk
2eggs
50gparmesan cheese

Pasta, Rice & Co

200glentils (brown)
75gflour

Extras

800gtomatoes (canned chopped)
500mlvegetable broth
2gcinnamon
1gnutmeg

Instructions

1
Slice eggplants and zucchini. Grill or bake slices until softened.
2
Sauté chopped onion and garlic until softened. Add cooked brown lentils, chopped tomatoes, vegetable broth, cinnamon, nutmeg, and season. Simmer for 20 minutes.
3
Make bechamel: Melt butter in a saucepan, whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Cook until thickened. Stir in eggs and parmesan cheese.
4
Layer grilled eggplant, zucchini, and lentil mixture in a baking dish. Pour bechamel sauce over the top.
5
Bake at 180°C for 30-40 minutes, until golden brown and bubbly.
6
Let sit for 10 minutes before serving.

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