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Vegetarian moussaka

Serves: 8
Prep: 20
Cook: 55

    Great served with a greek salad or your favourite vegies and perfect for a weeknight in with the family or a weekend banquet to impress friends!


    • olive oil spray
    • 1 large eggplant, thinly sliced
    • 2 zucchini (courgettes), thinly sliced
    • 1 tbs olive oil
    • 1 onion, sliced
    • 2 cloves garlic, crushed
    • 400g can brown lentils, rinsed and drained
    • 1 tbs rosemary, roughly chopped
    • 400g can diced tomatoes, no added salt
    • 150g reduced fat ricotta cheese
    • ⅔ cup low fat soy or dairy milk


    1. Pre-heat oven to 190°C. Spray a non-stick frying pan with oil and cook eggplant and zucchini (courgette) in batches for 2-3 minutes each side or until golden. Place half in the base of a large casserole dish.
    2. Heat oil in a non-stick frying pan. Add onion and garlic and cook over medium heat for 2-3 minutes or until softened. Add lentils and rosemary and cook for a further 2-3 minutes.
    3. Top eggplant and zucchini (courgette) layer with lentils and then remaining eggplant and zucchini (courgette). Pour over tomatoes.
    4. Mix together ricotta and milk and spread over moussaka. Bake for 40 minutes or until golden. Serve with salad.


    • For an extra twist, try crumbling some fetta between the layers while assembling.

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