Roasted Vegetable Moussaka with Lentils
A hearty and flavorful vegetarian moussaka featuring roasted vegetables and lentils, topped with a creamy béchamel sauce. This dish serves 4 people.
- Prep Time: 30 min
- Cook Time: 1 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ½ large eggplant, sliced
- 1 zucchinis, sliced
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- ½ onion, chopped
- 1 cloves garlic, minced
- ½ cup cooked lentils
- ½ can diced tomatoes
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ Salt and pepper to taste
- ½ Olive oil
- ½ 1/4 cup grated Parmesan cheese (optional)
- ½ Fresh parsley for garnish
- ½ For the Béchamel Sauce:
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cups milk
- ½ Pinch of nutmeg
- ½ Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Place sliced eggplant, zucchini, and bell peppers on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes until tender.
- In a pan, heat olive oil and sauté onions until translucent. Add garlic and cook until fragrant.
- Add cooked lentils, diced tomatoes, oregano, thyme, salt, and pepper. Simmer for 10 minutes.
- For the béchamel sauce, melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes. Gradually whisk in milk until smooth. Cook until thickened. Season with nutmeg, salt, and pepper.
- In a baking dish, layer half of the roasted vegetables. Top with the lentil mixture. Add the remaining vegetables on top.
- Pour the béchamel sauce over the vegetables. Sprinkle with Parmesan cheese if desired.
- Bake in the oven for 30-35 minutes until bubbly and golden brown.
- Let it cool slightly before serving. Garnish with fresh parsley.
Nutritional Estimates
Per serving · 2 servings total
| calories | 380 |
|---|---|
| protein | 15g |
| carbohydrates | 45g |
| fat | 16g |
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