This Easy Moussaka Recipe Is a Delicious Greek-Inspired Eggplant Casserole

There’s something deeply comforting about a dish like classic moussaka. It takes time and love to make, bringing with it the warmth of traditional Greek cooking. Moussaka is a casserole that has been passed down through Greek families for generations, traditionally made with layers of eggplant, a rich meat sauce, and topped with a creamy béchamel sauce.

In my home, I’ve adapted this Greek classic into something more personal and reflective of my own family’s tastes. Instead of the usual ground beef or lamb, I use hearty lentils for a vegetarian twist that is just as satisfying. My kids love it, and I find it easier to make.

The result? A moussaka recipe easy enough for a busy family weeknight but packed with those Mediterranean flavors I grew up loving. Each bite is a mix of soft, roasted vegetables, a tomato-rich filling, and that luscious béchamel on top—a perfect fusion of Greek tradition and our own comfort food staples.

Creating this vegetarian moussaka started with the most delicious moussaka my family and I had the fortune to taste in Greece. I wanted to keep that same comfort but with a healthier, more plant-based approach. In place of the meat sauce for moussaka, I swapped in lentils.

Roasting the eggplant slices and zucchini with extra virgin olive oil allows the vegetables to become soft and almost sweet. The trick is to salt the eggplant beforehand, which helps draw out any bitterness. For the sauce, I stick with the traditional béchamel sauce (but you can make it gluten-free!). The subtle flavor of cinnamon and a dash of oregano brings those Greek flavors to life, while the lentils and veggies add that satisfying heartiness.

When I first served this version, my family couldn’t get enough. It’s become one of those meals we return to on chilly nights when we need something cozy and filling.

Roasted Vegetables:

• Zucchini: Thinly sliced for layering and roasting.
• Russet potatoes: Adds hearty layers and a comforting texture.
• Eggplants: Thinly sliced for a rich, soft bite in the casserole.
• Oregano: Dried or fresh to sprinkle over roasted vegetables.
• Olive oil: Drizzle over the vegetables before roasting.
• Salt and pepper: Season the vegetables before roasting.

Lentils in Tomato Sauce:

• Olive oil: For sautéing the onions and garlic.
• Onion: Diced to bring sweetness to the lentil tomato sauce.
• Garlic cloves: Diced to add a punch of flavor.
• Cooked lentils: The filling base for the moussaka's hearty sauce.
• Diced ripe red tomatoes: Fresh or canned for a rich tomato flavor.
• Cayenne pepper: Add a touch of heat to the sauce.
• Oregano: More herbs to season the lentil sauce.
• Salt and pepper: To taste and season the sauce.

Greek Béchamel Sauce:

• Butter: Creates the rich base for the sauce.
• All-purpose flour: To thicken the béchamel.
• Milk: Heated for a smooth, creamy texture.
• Eggs: Whisked and incorporated for a rich finish.
• Salt and pepper: To taste, season the béchamel sauce.

For Assembly:

• Feta cheese: Crumbled, adding a tangy layer to the casserole.
• Pecorino or parmesan cheese: Grated and sprinkled on top for extra flavor.
• Extra virgin olive oil: For drizzling over the finished dish.

Start by preheating your oven to 500°F and greasing two baking sheets along with a casserole dish. Slice the zucchini, eggplants, and potatoes into ½-inch rounds. Spread the vegetables in a single layer on the prepared baking sheets. Drizzle the vegetables with olive oil, and lightly sprinkle with oregano, salt, and black pepper.

Place the baking sheets in the oven and roast for 15 minutes, or until the vegetables are golden and firm. Eggplant slices may require an additional 5 minutes to finish roasting. Once done, remove all the roasted vegetables from the oven and set them aside.

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the onions and sauté for 2-3 minutes until softened. Then, add minced garlic and cook for another minute.

Stir in cooked lentils, diced tomatoes, oregano, chili flakes, salt, and black pepper, mixing everything well. Let the lentils cook for 10-12 minutes, stirring occasionally, until the sauce has thickened and reduced.

Melt butter in a small saucepan over low-medium heat. Whisk in the flour, stirring constantly until a paste forms. Allow the mixture to cook for 1-2 minutes without letting it brown. Gradually add hot milk, whisking continuously as the sauce thickens. Bring the béchamel to a boil and season with salt and pepper. Continue cooking and whisking for 2-3 minutes.

In a separate bowl, whisk the eggs. Temper the eggs by adding a small amount of the béchamel sauce into the whisked eggs, then pour the egg mixture back into the saucepan. Cook for another 1-2 minutes before removing from heat.

To assemble, start by spreading ½ cup of the lentil sauce on the bottom of a 9x13-inch casserole dish. Next, layer the eggplant slices, followed by zucchini and potatoes. Sprinkle half of the feta cheese over the vegetables. Add the remaining lentil sauce, and repeat the vegetable layers in the same order.

Pour the béchamel sauce on top, smoothing it out with a spatula, and finish by sprinkling the remaining feta and Parmesan cheeses along with a dash of oregano.