Vegetable Moussaka Casserole
Recipe GLPR2f925d4d97d189
A hearty Mediterranean vegetable casserole featuring layers of tender aubergine, potatoes, and red lentils in a rich tomato sauce, topped with a creamy béchamel and baked until golden. This vegetarian moussaka brings together classic Greek flavors with warming spices and herbs.
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Ingredients
1 medium aubergine, diced
1 tablespoon olive oil
1 medium onion, diced
4 cloves garlic, minced
250g potatoes, diced
150g red lentils
400g tin chopped tomatoes
2 tablespoons tomato puree
300ml hot water
½ teaspoon dried mint
½ teaspoon dried thyme
½ teaspoon dried oregano
Salt to taste
Black pepper to taste
40g butter
3 tablespoons plain flour
400ml milk
¼ teaspoon ground nutmeg
1 large tomato, sliced
Directions
Heat the olive oil in a large saucepan over medium-low heat. Add the diced onion, minced garlic, and diced aubergine. Cook gently for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the diced potatoes and red lentils. Add the chopped tomatoes, tomato puree, and hot water. Season generously with salt and black pepper, then add the dried mint, thyme, and oregano.
Bring the mixture to a simmer over medium heat, then reduce to low heat. Cook gently for approximately 15 minutes, stirring every few minutes, until the potatoes and lentils are nearly tender (they will finish cooking in the oven).
While the vegetable mixture simmers, preheat the oven to 190°C (375°F / Gas Mark 5).
Prepare the béchamel sauce: Melt the butter in a separate saucepan over very low heat. Add the flour and whisk continuously for 1 minute to cook out the raw flour flavor.
Gradually add the milk a little at a time, whisking thoroughly after each addition to ensure the sauce remains smooth before adding more milk.
Once all the milk has been incorporated, continue whisking over very low heat for another 2 minutes until the sauce thickens slightly and becomes smooth and creamy. Season with salt, black pepper, and the ground nutmeg.
Transfer the cooked vegetable and lentil mixture to a deep baking dish (approximately 8 x 8 inches), spreading it into an even layer.
Pour the béchamel sauce over the vegetable layer, then gently spread it with the back of a spoon to cover the entire surface evenly.
Arrange the tomato slices on top of the béchamel sauce.
Bake for approximately 30 minutes, until the top is golden brown and the mixture is bubbling around the edges.
Remove from the oven and let the casserole rest for 5 minutes before serving.
