Vegetarian Moussaka

The inspiration for this Vegetarian Moussaka came after I had drawn a blank with many other vegetarian moussaka recipes. I love using butternut squash - it is both filling and nutritious. Therefore, using butternut as a base in this dish meant that there didn't have to be as much bulky pulse added. The result is a very satisfying dish, rich in flavor and packed with nutrients. In a sense this is a cross between a butternut squash recipe and an eggplant casserole recipe.

The addition of a teaspoon of mustard to the cheese sauce adds flavor and means that you can cut down on the amount of cheese.

Ingredients:

Tomato Sauce Ingredients:

Cheese Sauce Ingredients:

Use a large frying pan to make the tomato sauce. You will need a small pot for the white sauce and an oven proof dish for the Moussaka.

When you are ready to assemble, heat the oven to 350° F / 180° C.

Method:

1. Butternut squash: peel the butternut. (How to Cook Butternut Squash.) Next, chop the butternut into inch (2½ cm) cubes, discarding the seeds. Place the cubes on an oiled baking tray. Massage a little oil over the butternut cubes and roast them in a moderate oven for about 30 - 40 mins, until they are cooked. Simple!
2. Eggplants: slice the eggplants into ¼ inch / 5 mm slices. Place the slices on the baking sheets in a single layer. Brush the slices with oil. Bake at 350° F / 180° C for about 20 minutes. Turn the slices over and cook for another 20 minutes. (I usually prepare 4 eggplants like this and freeze the slices in between sheets of freezer paper. I haul them out to put on top of salads or into pasta sauce.)
3. To make the tomato sauce: fry the onions in the oil until they soften and begin to brown.
4. Add the garlic, tomatoes and tomato paste. Allow to simmer for about 5 minutes. Add the parsley, coriander, salt and pepper and slowly add the water. Allow to simmer for about 10 minutes until the sauce thickens. You may either blend the sauce or leave it so that it is chunky. This quantity yields about 5 cups.
5. To make the cheese sauce: melt the butter in the pot. Add the flour and cook for a minute. Slowly add the milk, stirring constantly. Allow to come to the boil and thicken. Add the mustard, cheese and salt and cook for another minute. Keep aside.
6. To assemble Vegetarian Moussaka: place the cooked diced butternut in the oven-proof dish. Sprinkle over the lentils. Spoon over 3 cups of tomato sauce. Arrange the aubergine slices on top. Spoon the cheese sauce over.
7. Bake at 350° F / 180° C for ½ hour. Serve with a big salad.

Meal planning tip: use leftovers from one of the following for your Vegetarian Moussaka:

You may like to see:

See our other Simple Vegetarian Recipes.

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