Vegetarian Moussaka

Vegetarian Moussaka
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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 274.4
  • Total Fat: 9.7 g
  • Cholesterol: 8.2 mg
  • Sodium: 190.6 mg
  • Total Carbs: 39.6 g
  • Dietary Fiber: 12.4 g
  • Protein: 10.0 g

View full nutritional breakdown of Vegetarian Moussaka calories by ingredient


Made with Lentils instead of beef Made with Lentils instead of beef
Number of Servings: 18


    4 medium eggplants
    4 potatoes
    400 gram lentils
    2 large Onions, diced
    4 clove Garlic, finely chopped
    2 cup Tomato Sauce
    1 bunch Parsley
    2 Bay Leaf
    1/2 cup Extra Virgin Olive Oil
    2 tsp Sugar
    2 cup Milk (warm)
    4 tbsp Butter
    4 tbsp flour
    salt, pepper, nutmeg


Turn the oven on Grill/Low.
Slice the eggplants and potatoes into 1/4 inch thick slices. Place on a tray sprayed with cooking spray and spray the eggplants and potatoes with it as well.
Bake until you can easily pierce them with a fork.
Saute the onions, garlic and lentils in the olive oil for a few minutes.
Add the tomato, bay leaves, salt/pepper, sugar, and enough water to cover everything.
Simmer until the lentils are cooked and the water has dissolved.
Remove the bay leaves, add the parsley and turn it off.
In another saucepan melt the butter and add in the flour. Saute for 1 min stirring constantly. Slowly add in the milk continuously stirring over low heat until the sauce thickens. Remove from heat and add salt/pepper and nutmeg.
In a large baking pan layer everything as such: Eggplant, potatoes, lentils, eggplant, potatoes, sauce.
Bake in a preheated oven at 375F for 30 min until the sauce browns on top.

Serving Size: Makes 18 pieces

Number of Servings: 18

Recipe submitted by SparkPeople user MISTYRIOS.