Vegetarian Moussaka Recipe

Mini veggie moussakas

  • serves 4
  • Easy

These mini veggie moussakas make a great hearty and comforting midweek meal. If there's only two of you, these will freeze really well. Just remember to defrost thoroughly overnight.


Try our mini veggie moussakas, then check out our easy moussaka recipe and our Greek recipes. We also have more aubergine recipes, such as our easy vegetarian moussaka.

For more veggie options, try our vegetarian lasagne, vegetarian risotto and other vegetarian recipes.



  • aubergines 2, sliced
  • Puy lentils 100g
  • vegetable stock 1 litre
  • olive oil
  • onion 1, finely chopped
  • garlic 2 cloves, crushed
  • carrots 2, finely diced
  • cinnamon 1½ tsp
  • chopped tomatoes 1 × 400g tin
  • parsley a small bunch, chopped
  • cheese sauce 1 × 350g tub
  • eggs 2


  • Step 1

    Brush the aubergines with olive oil and season. Griddle (chargrill) or fry on both sides until cooked through and completely soft and tender. Cook the lentils in the veg stock until tender, about 25 minutes, then drain. Heat 1 tbsp olive oil in a pan and cook the onion and garlic until softened. Add the carrot and cook for 2 minutes. Add the cinnamon and tomatoes. Simmer for another 10 minutes then stir in the lentils and cook for another 10 minutes. Stir in the parsley. Cool a little.

  • Step 2

    Heat the oven to 180c/fan 160c/gas 4. Layer up the lentil mix and aubergine slices between 4 ovenproof dishes. Whisk the eggs into the cheese sauce and season. Spoon over the dishes to cover completely. Bake for 45-50 minutes until the top is golden and souffléd up a bit. Serve with a green salad.

Enjoy our vegetarian moussaka? Try our vegetarian lasagne recipes here...

Vegetarian Lasagna Recipe for kale, ricotta and leek lasagne

Nutritional Information

  • Kcals 582
  • Fat 38.2g
  • Carbs 38.4g
  • Fibre 8.1g
  • Protein 23.7g
  • Salt 4.29g