Vegetarian moussaka

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Serves: 4

By Aitch

(3 Votes) 5


  • 1 onion chopped

  • 1 tbsp tomato puree

  • 200-300g plain yoghurt

  • 1 red pepper

  • 1-2 sticks celery chopped

  • 1 eggs

  • 2 cloves garlic chopped

  • 1 aubergine finely sliced

  • 1 tin plum tomatoes

  • 1-2 carrot chopped

  • 1 handful mature cheddar cheese

  • 2 tsp spices heaped (eg cinnamon or mixed spice)

  • 1 splash red wine, marsala or port

  • 250g puy lentils rinsed


  1. First make your bolognese-esque sauce. Sweat your onions and garlic in a bit of olive oil, add the carrot and celery and cook down a bit. Then add the spices and gently, gently, gently fry. Add more olive oil, be generous if you want to, it's not like the rest of the recipe is high in fat.
  2. Fling the lentils in, along with the tomatoes and good covering of water and simmer. I sometimes add a bay leaf as well if I remember.
  3. While the sauce is cooking, stick a fork into the stalk of the red pepper and whack it onto the gas burner, turning it every so often as it blackens a bit. Put it in a plastic bag so the skin will steam off a bit and then rinse off the skin under a cold tap. If you can be bothered roasting it properly you could do that, but remember it doesn't really need to cook, just sweeten a bit, as it's going in the oven later.
  4. It generally says on the pack that the lentils take 20 or so minutes to cook so at that point taste the sauce and add the tomato puree and the booze to taste. I reckon another 10 minutes or so makes the sauce nice and sludgy.
  5. Heat your oven to 180C.
  6. Use a square dish about 30 x 30cm and lay out, not particularly neatly, a layer of aubergine and one of the sauce, with a few bits of pepper on it, then aubergine then sauce with pepper etc, finishing with a layer of aubergine. You should get about three layers and have sauce left over.
  7. Mix your yoghurt, egg and a good few handfuls of grated cheese and pour it onto the top of the dish and whack it into the oven for 40-45 minutes or until the topping looks delicious and a knife goes easily through the aubergine. The topping will slightly soufflé up a bit and taste amazing, I promise.

Handy Hint

It freezes well and is one of those things that tastes even better the next day as leftovers.

Additional Information

  • Main Course

  • Vegetarian

  • Gluten Free

  • Nut Free

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  • patriciaaquni 02/07/14 11:30

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  • Bavarianlass 25/01/12 17:41

    Have just made this recipe tonight. When I added the cinnamon, I was worried about it tasting like a sweet dish, because the smell was so strong. But!! It was delicious, my DH & I have both had seconds and are now freezing two portions . We LOVED it!

  • HookwayMumma 26/11/08 17:53

    Even though I live an a large town with huge supermarkets, it took me three trips to find the lentils.Also, I found the bolognes bit to be a bit bland without adding some herbs and a veggie stock cube. Also found it benefited from putting the bolognese bit in the oven to get all the flavours more cooked in. having done these things, we really enjoyed it. Like the bechamel sauce substitute of egg and yoghurt - much easier and healthy too.

  • Aitch 19/01/08 13:57

    oh, sorry, i forgot to say that with the leftover sauce i bag it and freeze it in toddler-sized portions and then it's in the freezer for nights when you can't be bothered cooking for a child but can be bothered ringing a nice man in a curry shop. serve it with pasta and grated cheese.

  • Aitch 19/01/08 13:06

    i've put this in vegetarian but for the record, dd was happily eating this from about 7 months.