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.

Layers of deep-fried potato chips, eggplants, and zucchinis, coated with a hearty tomato sauce with Greek spices, + topped with a creamy Bechamel cream.

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!

Moussaka is a Greek classic, and here I'll show you how to make it in the most delicious way possible!

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

Ready for the BEST vegetarian moussaka recipe?! Layers of roasted eggplant, potatoes, and zucchini with a tasty chunky tomato-lentil sauce nestled in, and topped with creamy bechamel sauce! This roasted vegetable moussaka is easier to put together than you think. Be sure to check out my step-by-step tutorial and grab my make-ahead tips.

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