Vegetarian Lentil Moussaka
This hearty vegetarian moussaka features tender layers of eggplant and a rich lentil and tomato filling, all topped with a creamy béchamel sauce. It's a comforting and satisfying dish perfect for a family dinner.
Una recepta original de Forkin
- Temps total
- 2 h 5 min
- Racions
- 6
- Dificultat
- Mitjana
- Per ració
- 429 kcal
Informació sobre al·lèrgens: pot contenir gluten i llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 900 geggplant, cut into 1/2-inch thick rounds
- 60 mlolive oil
- 1 ctsalt
- 0,5 ctblack pepper, freshly ground
lentil filling
- 1 uyellow onion, finely chopped
- 3 gragarlic, minced
- 200 gred lentils, rinsed
- 400 gcrushed tomatoes
- 240 mlvegetable broth
- 1 ctdried oregano
- 0,5 ctground cinnamon
béchamel
- 50 gunsalted butter
- 50 gall-purpose flour
- 500 mlmilk, warm
- 0,25 ctnutmeg, freshly grated
- 50 gparmesan cheese, grated
Estris
baking sheets · large pot · whisk · medium saucepan · 9x13 inch baking dish · deep skillet
Elaboració
Pas a pas
- 1
Preheat your oven to 200°C (390°F).
Uns 5 min
- 2
Arrange the eggplant rounds in a single layer on baking sheets. Brush both sides of the eggplant with olive oil and sprinkle with salt.
Uns 5 min
Nota de cuina: Do not overcrowd the baking sheets; bake in batches if necessary.
- 3
Bake the eggplant for 20-25 minutes, flipping halfway through, until softened and lightly golden. Set aside.
Uns 25 min
- 4
While the eggplant bakes, prepare the lentil filling. Heat olive oil in a large pot or deep skillet over medium heat.
- 5
Add the yellow onion and cook until softened, about 5-7 minutes.
Uns 7 min
- 6
Stir in the garlic and cook for another minute until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
- 7
Add the red lentils, crushed tomatoes, vegetable broth, dried oregano, and ground cinnamon. Season with salt and black pepper.
- 8
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the lentils are tender and most of the liquid has been absorbed.
Uns 25 min
Nota de cuina: Stir occasionally to prevent sticking.
- 9
While the lentils cook, prepare the béchamel sauce. Melt the unsalted butter in a medium saucepan over medium heat.
- 10
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Uns 2 min
- 11
Gradually whisk in the warm milk, a little at a time, until the sauce is smooth and thickened. Continue to cook, stirring, until it reaches a creamy consistency.
Uns 5 min
Nota de cuina: Adding warm milk prevents lumps.
- 12
Remove from heat and stir in the nutmeg and grated parmesan cheese. Season with salt and black pepper to taste.
- 13
To assemble the moussaka, spread a thin layer of the lentil filling on the bottom of a 9x13 inch baking dish.
Uns 2 min
- 14
Arrange half of the baked eggplant slices over the lentil layer.
- 15
Spread the remaining lentil filling over the eggplant.
- 16
Top with the remaining eggplant slices.
- 17
Pour the béchamel sauce evenly over the top layer of eggplant.
- 18
Bake for 30-35 minutes, or until the top is golden brown and bubbly.
Uns 35 min
- 19
Let the moussaka rest for at least 15 minutes before serving to allow it to set.
Uns 15 min
Nota de cuina: This makes for cleaner slices.
Per ració
Nutrició
- Calories
- 428,7kcal
- Proteïnes
- 18,1g
- Hidrats de carboni
- 46,5g
- Greixos
- 20,3g
- Fibra
- 10g
- Sucre
- 13,3g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover moussaka in an airtight container in the refrigerator.
Reheat individual portions in the microwave or a larger portion in the oven until warmed through.