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19th September 2016
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20th September 2016

Veggie Lentil Moussaka – Let Autumn Commence!

Have you looked outside? We’re getting more rain, the last few rays of summer sun are shining and if you look closely, in some places the leaves are starting to turn and soon the trees will once again be bare. Do you know what this means? Winter warmers… it’s time to bring out the slow cooker and the casserole dishes and get those hearty creations on the go… before we know it we’ll be thrown into the mayhem of Christmas. So to kick off my winter recipes, I have a gorgeous veggie  (obviously!!) Moussaka which is always a firm favourite in our house….
 stack of vegetables

Ingredients aubergines
Serves: 7 

  • 1 aubergine, thinly sliced
  • 1 tablespoon olive oil
  • 1 large courgette, thinly sliced
  • 2 potatoes, thinly sliced
  • 1 onion, sliced
  • 1 clove garlic, chopped
  • 1 tablespoon vinegar
  • 1 (400g) tin whole peeled tomatoes, chopped
  • 1/2 (410g) tin lentils, drained, juicereserved
  • 1 teaspoon dried oregano

vegetable garden - lots of green leaves and a sign saying plants

  • 2 tablespoons chopped fresh parsley
  • salt and pepper to taste
  • 150g crumbled feta cheese
  • 1 1/2 tablespoons butter
  • 2 tablespoons plain flour
  • 300ml milk
  • black pepper to taste
  • 1 pinch ground nutmeg
  • 1 egg, beaten
  • 4 tablespoons grated Parmesan cheese

a pair of vintage chopping boards


Sprinkle aubergine slices with salt and set aside for 30 minutes. Rinse and pat dry.

Preheat oven to 190 C / Gas mark 5.

Heat oil in a large frying pan over medium-high heat. Lightly brown aubergine and courgette slices on both sides; drain. Adding more oil if necessary, brown potato slices; drain.

Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.

In a 22x33cm baking dish, layer aubergine, courgette, potatoes, onions and feta. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of aubergine and courgette.

Cover and bake in preheated oven for 25 minutes.

Meanwhile, in a small saucepan combine butter, flour and milk. Bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and add nutmeg. Remove from heat, cool for 5 minutes, and stir in beaten egg.

Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes and then serve with a fresh salad or some nice garlic bread… delish!

mousakka bowl and some on a plate

What winter warmers are you excited to be bringing back?


  1. Oooh, looks yum! I am always on the lookout for vegetarian dishes. Bookmarking this.

  2. Oh this looks so yummy, perfect for the Autumn weather 🙂 xx

  3. Claire says:

    This sounds lovely, just my sort of thing! x #foodiefriday

  4. emma says:

    i love that winter food is coming back, there’s nothing better.


  5. Emma says:

    OMG this looks lush. Nom, nom. I need to make this!

  6. Sarah says:

    This looks yummy, I love moussaka! #foodiefriday

  7. That looks delicious. I love the idea of doing it with lentils. Sometimes the lamb mince makes it too greasy so it’s great even if you’re not vegetarian! #foodiefriday

  8. From Day Dot says:

    Ooh I never think of Moussaka, I always forget how good it is! This recipe looks really easy (I’ll have to say thanks but no thanks to the lentils) so I might have to give it a go soon! #foodiefriday

  9. Oooohhhh this looks so good!!

    I love winter warmers bring on winter food!


  10. OOOOOH! I’m always looking for veggie moussaka recipes and this is a great one. I’m pinning this for future reference! #foodiefriday

  11. Becky says:

    God I can’t wait for winter food! I’ve been craving a decent stew but trying to hold off until at least October!
    Only ever made moussaka once but I love any recipe which uses aubergines ??? I think there a highly under rated vegetable…I shall definitely be giving this one a go!! #foodiefriday

  12. This looks super delicious. I love veggie moussaka but never thought to add lentils. Will definitely try now. I’m looking forward to lots of yummy soups. I’m s soup addict 😉 #foodiefriday

  13. Ky says:

    Oh this looks amazing!! I love mousakka, and I haven’t made a fully veggie one so will definitely be trying this out. Love the idea of putting lentils in it as well.x #foodiefriday

  14. This looks so yummy! I love lentils, and everything vegetarian, and all kinds of moussaka too. So I think I must try this recipe. 🙂 xx #foodiefriday

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