Veggie moussaka

Vegetarian Moussaka is a hearty and flavorful dish featuring layers of roasted vegetables, a rich tomato sauce, and a creamy béchamel. It's a satisfying, meat-free alternative to the classic Greek recipe.

If you've wondered how to make a vegetarian moussaka recipe, this is a great one to use. Filled with aubergines & lentils, as seen on Friday Night Feast.

Nigella’s Vegetarian Moussaka is made with layers of fried eggplant, parboiled potatoes, and spiced vegetable sauce, and topped with a creamy cheese sauce, creating a savory dish that takes an hour to prepare!

This flavorful Vegan Lebanese Eggplant Moussaka, also referred to as Maghmour, blends roasted eggplants and chickpeas in a tangy tomato sauce infused with spices. Bursting with Mediterranean essence, it's a delight for eggplant enthusiasts. Simple to whip up with everyday ingredients, this nutritious dish offers both taste and health benefits. Plus, this delightful vegetarian moussaka tastes even better a day after, making it just as enjoyable when reheated or served at room temperature.

This vegetarian moussaka is the perfect comfort food! This dish is layered with aubergine and lentils in a delicious tomato sauce and topped with mozzarella cheese. This recipe is excellent to make ahead and freezer-friendly.

This Vegan Moussaka consists of different layers of roasted veggies, an umami-packed cauliflower and walnut ragu, and a vegan bechamel.

Our Lebanese Moussaka is an easy and quick eggplant stew that delivers fantastic flavors using simple ingredients.

Dive into the rich flavors of Greece with this incredibly tasty moussaka recipe. Layers of perfectly seasoned ground meat, tender eggplant, and creamy béchamel sauce come together to create a dish that's both comforting and exotic. Perfect for a family dinner or impressing guests, this moussaka is a must-try for anyone who loves Mediterranean cuisine. Enjoy a taste of the Mediterranean in your own kitchen with this delightful and satisfying meal.

This vegetarian moussaka is made using layers of baked eggplant and zucchini, a rich, mushroom-lentil filling mixture and creamy bechamel.

Creamy yet light and lean with perfectly cooked eggplant and nutty lentils, this vegetarian moussaka with lentils will make anyone a convert!