Vegetarian Moussaka with Roasted Vegetables
I will warn you now that this recipe is not for the faint of heart! It takes about 3 hours from start to finish, but is so worth it! I adapted this recipe from Tori Avey’s Vegetable Moussaka (pictured below). I wanted to make a low carb version without potatoes, so instead, I added yellow squash. It turned out delicious, but I did miss the extra crisp texture the potatoes would have added. While traditional moussaka uses ground meat, this vegetarian version subs lentils for its protein source. Although the lentils would disqualify this recipe from a keto diet, it is a lower carb version than the original, and it packed with fiber, keeping it a low glycemic dish. This vegetarian casserole is a great meal prep option- you can split it into smaller containers for lunches, or have it for an easy weeknight dinner when you don’t want to cook. It would also be a great casserole to share for a holiday party or family get together. No one will even miss the meat!
Vegetable Moussaka with Roasted Vegetables by Tori Avey
Ingredients
2 Zucchini
2 Yellow Squash (Summer Squash)
2 Eggplants
1 Yellow Onion
3 Tbsp Minced Garlic
2 cans Diced Tomatoes (I use Italian seasoned ones)
3/4c Dried Lentils
1/2 jar Roasted Red Peppers
2 Tbsp Italian Spices
5oz Feta Cheese
12oz Shredded Parmesan
3 Tbsp Grated Parmesan
3 c Milk
1 Egg, beaten
2 Tbsp Olive Oil
Salt and Pepper
Directions
First, slice eggplant and place rounds on paper towels. Salt the top and let sit until you have the other vegetables sliced. This draws out much of the excess moisture.
Preheat oven to 500F
Slice zucchini and yellow squash, place rounds on greased baking sheets to roast. Roast about 10-15 minutes. Flip over and roast about 5-10 more minutes, until tender and golden.
Meanwhile, add 2 1/4c water and lentils to a small pot. Bring to a boil then reduce heat to simmer for about 20 minutes.
Heat the olive oil in a large saucepan. Dice onion and add to the pan along with minced garlic. Saute until translucent. Then add tomatoes, roasted red pepper, and Italian spices.
When the lentils are soft, drain any excess water and add them to the pan with the tomato sauce. Simmer then reduce heat to low until you are ready to combine later.
When the zucchini and yellow squash are done roasting, transfer them to a plate. Pat the eggplant dry, re-grease the pans, and roast the eggplant as you did the other squash.
Once all the vegetables are done roasting and the sauce has simmered at least 10 minutes, grease a 9x13 baking dish and begin layering the moussaka. Reduce oven temperature to 375F.
First, place a layer of eggplant on the bottom of the dish. Next, add a layer of the zucchini and yellow squash.
Spread the tomato lentil mixture on top of the squash.
Sprinkle the feta cheese and 1/4c shredded Parmesan on top of the sauce.
Layer the rest of the squash and sprinkle with another 1/4c of shredded Parmesan.
Bake for 30 minutes at 375F
While the moussaka is baking, start the béchamel sauce.
Melt butter in a saucepan and whisk in flour until dissolved and thick. Whisk a few minutes until the mixture turns light brown.
Slowly whisk in milk, bring the mixture to a boil, then reduce heat to medium.
Add grated Parmesan and continue whisking until the sauce thickens.
Add salt, and pepper to taste, then whisk in beaten egg slowly. Whisk constantly while pouring.
Remove the moussaka from the oven and pour the sauce evenly over the top. Sprinkle the rest of the grated Parmesan on top and return the pan to the oven for 30 minutes, until the top is golden brown.
Enjoy the rewards of your labor!!!
