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Vegetarian Moussaka

A delicious moussaka recipe of layered with aubergines, potatoes and a rich red wine ragu of black puy lentils. Finished with a delicious creamy bechamel sauce, this is a delicious hearty dinner.

Serves 9


Olive oil 

3 aubergines

3 potatoes 

3 onions, diced 

3 cloves of garlic, minced  

2 tbsp tomato purée 

1 tsp ground cumin

1/2 tsp ground cinnamon 

1 tsp smoked paprika 

150ml red wine

700ml passata

500g precooked puy lentils 

For the bechamel sauce:

100g butter

100g plain flour 

1/4 tsp ground nutmeg

1 tsp baking powder 

1l milk 

150g grated parmesan 

3 eggs 

1 tbsp zataar


Preheat oven to 180C fan. 

Slice the potatoes and aubergines into 1cm rounds. Arrange on lined baking trays and drizzle with olive oil, salt and pepper. Roast for 40 mins until softened while you make the sauce. 

Heat a large pan over a medium heat with a drizzle of olive oil. Add the onion with a big pinch of salt and cook for 10 minutes until softened and lightly caramelised. Add the tomato purée and spices and fry for 2 minutes. Pour in the wine and bring to a simmer for a few minutes until reduced by half. Pour in the lentils and passata and bring to a simmer for 15 mins. Taste to season with salt and pepper. 

In a separate saucepan, melt the butter and stir in the flour, baking powder and nutmeg to make a paste. Slowly pour in the milk, whisking continuously to remove any lumps as it thickens and is falling off the spoon. Take off the heat and whisk in the eggs, half the cheese, salt and pepper. 

In a 25x30cm baking dish, layer up the veg and sauce. Finish with the cheese sauce and the rest of the cheese. Sprinkle over the zataar and bake for 45 mins until golden and bubbling. Leave to set for at least 20 minutes before serving, preferably longer. This is best eaten after a few hours or the next day. 

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