Description
The Hairy Bikers Vegetarian Moussaka is a meat-free twist on the traditional Greek dish. Instead of the typical lamb filling, this recipe uses hearty lentils and roasted vegetables to create layers of texture and flavor. A creamy béchamel sauce tops it off, providing richness to every bite. The dish is baked until golden and bubbling, delivering a wonderful balance of savory, creamy, and slightly tangy notes.
Ingredients
- Aubergines (Eggplants): Roasted for a rich, smoky flavor.
- Courgettes (Zucchini): Adds a mild, refreshing bite.
- Potatoes: Sliced thinly for a hearty layer.
- Lentils: Provides protein and a meat-like texture.
- Onions and garlic: Essential for building a savory base.
- Tomato paste and chopped tomatoes: Creates a rich sauce.
- Béchamel sauce: Made with butter, flour, and milk for a creamy topping.
- Olive oil, salt, and pepper: For seasoning and cooking the vegetables.
Instructions
- Roast the Vegetables: Preheat the oven to 200°C (390°F). Slice the aubergines, courgettes, and potatoes. Drizzle with olive oil, season with salt and pepper, and roast them in the oven for about 25 minutes until tender.
- Prepare the Lentil Filling: In a large skillet, sauté the onions and garlic in olive oil. Add the lentils, tomato paste, chopped tomatoes, and seasonings. Let it simmer for 15 minutes until thickened.
- Make the Béchamel Sauce: Melt butter in a saucepan, stir in flour, and cook for 1 minute. Gradually add milk while whisking to prevent lumps. Cook until thick and smooth, then season with salt, pepper, and a pinch of nutmeg.
- Assemble the Moussaka: In a baking dish, layer half of the roasted vegetables, then add the lentil mixture, followed by the remaining vegetables. Pour the béchamel sauce over the top, spreading it evenly.
- Bake to Perfection: Bake in the preheated oven at 180°C (350°F) for 30-40 minutes, or until the top is golden brown and bubbling.