Description
This Vegetable Moussaka Casserole is a hearty and comforting Mediterranean-inspired dish featuring layers of roasted eggplant, potatoes, and onions mixed with a rich lentil and tomato sauce, all topped with a creamy béchamel sauce. It's perfect for a wholesome vegetarian meal that combines vegetables, legumes, and a velvety topping for a satisfying dinner.
Ingredients
Vegetables
- 1 medium eggplant (aubergine) (~ 250g / ~ 9 oz)
- ~ 500g (~ 1 lb) potatoes
- 1 medium onion (or 1/2 large onion)
- 2 Tbsp oil
- 1 large tomato, sliced
Lentil Tomato Mixture
- 400 g tinned lentils, drained (240g, or ~ 1 1/4 cups, when drained)
- 400 g tin (~ 1 1/3 cups) chopped tomatoes
- 1 Tbsp tomato puree
- 1 tsp minced garlic
- 1/2 tsp dried mint
- 1/2 tsp dried oregano
Béchamel Sauce
- 60 g (~ 2 oz) butter
- 60 g (~ 2 oz) plain flour
- 500 ml (~ 2 cups) milk
- 1/2 tsp salt
Instructions
- Preheat the oven: Set your oven to 190°C (Gas Mark 5 / 375°F) to prepare for roasting the vegetables and baking the casserole.
- Prepare vegetables: Cut the eggplant, potatoes, and onion into 2cm dice. Toss them lightly with oil and place them into an approximate 8 x 8-inch baking dish evenly.
- Roast the vegetables: Place the dish in the center of the oven and roast for about 50 minutes, stirring once or twice to ensure even cooking and soft vegetables. The potatoes may remain slightly firm (al dente).
- Add lentil and tomato mixture: Mix in the drained lentils, chopped tomatoes, tomato puree, minced garlic, dried mint, and oregano thoroughly with the roasted vegetables.
- Simmer in oven: Return the baking dish to the oven for an additional 30 minutes until the tomato mixture thickens into a rich, flavorful sauce.
- Make the béchamel sauce: In a saucepan over medium-low heat, melt the butter. Stir in the flour to form a roux and cook for about a minute while stirring constantly. Gradually add the milk, stirring continuously until the sauce is smooth and thickened. Season with salt to taste.
- Assemble casserole: Pour the béchamel sauce evenly over the lentil and vegetable mixture. Arrange the sliced tomato over the béchamel as a topping.
- Final bake: Bake the casserole in the oven for 25 minutes or until the béchamel topping is lightly browned and golden on top.
- Rest and serve: Let the casserole stand for a few minutes before slicing and serving to allow the flavors to settle and make it easier to serve.
Notes
- Peeling the potatoes is optional; leaving the skins on adds extra texture and nutrients.
- For a vegan version, substitute butter with plant-based margarine and milk with a plant milk alternative.
- Use fresh herbs if available for a brighter flavor, adjusting the quantity accordingly.
- Make sure to stir the béchamel continuously to avoid lumps and achieve a smooth sauce.
- This casserole reheats well and flavors improve after resting overnight.
