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Vegetable Moussaka bake recipe in a white dish with spoon

Vegetarian Moussaka

A simple vegetarian Moussaka recipe. Made with aubergines, potatoes and courgettes, topped with a creamy cheese sauce. this delicious family friendly recipe makes a great midweek meal, and is also perfect to batch cook and freeze for later. It is also gluten free and can be modified for those following the Slimming World plan. 

Course Main Course
Cuisine Family Food
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 618 kcal


  • 2 tbsp Olive Oil
  • 1 Onion Chopped
  • 4 cloves Garlic Chopped
  • 2 Courgettes Sliced
  • 2 Large Aubergine
  • 750 g Potatoes
  • 2x 400g Tin Chopped Tomatoes
  • Salt and Pepper to taste
  • 1 tbsp Oregano
  • 100 g Red Lentils Dried
  • 1 tsp Honey
  • 1 tsp Cinnamon

For the topping:

  • 250 g Ricotta
  • 2 Eggs Whisk with fork
  • 100 g Greek Yoghurt
  • 1/2 tsp Freshly Grated Nutmeg (About)
  • 100 g Cheddar Grated


  1. Preheat your oven to 180deg (fan). 

  2. Finely chop onions and garlic, slice courgettes. 

  3. Slice aubergine lengthways into 2cm thick slices. 

  4. Peel and chop potatoes also to 2cm thick slices. 

  5. Fry onion and garlic in some of the olive oil for around 5 minutes until the onion has begun to brown. 

  6. Add courgettes, salt and pepper to taste, oregano, honey and cinnamon and cook for a further three minutes. 

  7. Now add chopped tomatoes and lentils, half fill one of your empty tomato tins with water and pour that in, stir to combine and simmer for approx 30 minutes. 

  8. Whilst this is cooking away arrange your slices of aubergine on a baking tray, drizzle with olive oil and cook for 20 minutes. 

  9. Boil your potatoes for around 15 minutes. 

  10. Spread the tomato mixture on the bottom of a dish, lay slices of potato on top, followed by the aubergine. 

  11. Combine the ricotta, eggs, greek yoghurt, and nutmeg in bowl and pour over the aubergine, lastly sprinkle with the grated cheddar. 

  12. Bake in the oven for 20 minutes, until the moussaka is golden and bubbling. 

  13. Enjoy!

Recipe Notes

  • I often use frozen onion and garlic, it is so handy! If you use frozen aubergines, defrost and then add to the mixture to cook in the oven. 


  • After cooking in the pan with the tomatoes check that the the lentils are soft and tender, not grainy. If not, cook for a couple more minutes. 


  • To reduce cooking time you could you ready cooked tinned green lentils however I must say the texture of this is much nicer with the red. 


  • This is the perfect dish for batch cooking, simply double the recipe and make two, one to eat now and one to freeze. For best results assemble the moussaka and then freeze before cooking, either as a whole or in individual portions. The leftovers also freeze well too!
Nutrition Facts
Vegetarian Moussaka
Amount Per Serving
Calories 618 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 12g75%
Cholesterol 141mg47%
Sodium 284mg12%
Potassium 1981mg57%
Carbohydrates 64g21%
Fiber 21g88%
Sugar 15g17%
Protein 33g66%
Vitamin A 930IU19%
Vitamin C 48mg58%
Calcium 496mg50%
Iron 10.3mg57%
* Percent Daily Values are based on a 2000 calorie diet.