This Vegetarian Moussaka is a meatless version of the classic Greek dish. A flavorful and aromatic Béchamel sauce surrounding layers of sliced eggplant, yellow squash and carrots and topped Parmesan and Feta cheese.
Traditionally, moussaka is made with meat as well as vegetables. It’s actually a layered casserole dish, very similar to lasagna.
Most often, moussaka is made with slices of eggplant, sometimes with slices of potato and is usually topped with a milk-based sauce.
Typically Moussaka takes hours to prepare, my version of vegetarian moussaka comes together fairly quickly. This recipe will yield more than a single serving, for sure. It’s more of a mini moussaka rather than a single serving version.
I first discovered Moussaka at a restaurant in London. I loved it so much that I was inspired to create it when I returned home.
How To Make Moussaka
Begin by slicing the vegetables and toss them with olive oil, salt and pepper and spread them out on a baking sheet to roast in the oven.
While the vegetables are roasting, make a wonderful ragout with onions, garlic and mushrooms sautéed in olive oil and a mixture of dried oregano, rosemary, and basil.
After the vegetables have softened, add in red wine and let the sauce reduce while it simmers.
Then add in a can of crushed tomatoes and chickpeas.
(While the ragout continues to simmer it will fill your kitchen with the most incredible aroma).
Remove the vegetables from the oven to cool.
With the roasted vegetables cooling, it is time to make the sauce. Béchamel Sauce is perhaps one of the easiest sauces to make. It’s a basic sauce made with butter, flour and milk and takes about 5 minutes to make. At the end, add a pinch of nutmeg to the béchamel and season it to taste.
To assemble part of the vegetarian moussaka recipe, arrange half of the vegetables in an even layer in the bottom of a casserole dish. Spoon half of the ragout over the top and spread it out in an even layer.
Then, add the rest of the vegetables and topped them with the rest of the ragout.
Finally, pour the creamy sauce over the top and added crumbled feta cheese and shredded parmesan.
Bake the casserole in the oven for about 30-35 minutes.
This vegetarian moussaka recipe is the perfect size if you are cooking for one or two people.
It can be assembled ahead of time and kept in the refrigerator until you’re ready to bake it and serve it. If you have any leftover, it’s lovely the next day too.
Other Vegetarian Recipes
The baking dish that I used for this vegetarian moussaka recipe is an 8-inch baking dish.
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Mini Vegetarian Moussaka Recipe
- 2 small eggplants peeled and sliced into 1/2″ rounds
- pinch salt
- pinch black pepper
- 2 small yellow squash , sliced lengthwise
- 2 large carrots , sliced
- 3 tablespoons olive oil
- 1 small onion , diced
- 3 cloves garlic , minced
- 8 ounces sliced mushrooms
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried chili flakes
- 1/2 cup red wine
- 1 28-ounce canned crushed tomatoes
- 1 15-ounce canned chickpeas , rinsed and drained
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 1/4 cups milk , heated
- pinch ground nutmeg
- 3/4 cup crumbled Feta cheese
- 3/4 cup shredded Parmesan cheese
- Preheat oven to 425 degrees F (220 degrees C).
ROAST THE VEGETABLES
- Lay out the eggplant on an even layer on a baking sheet. Season the slices of eggplant on both sides with salt. Let them sit for 10 minutes, until the moisture starts to come out. Blot dry on paper towels.
- Add the sliced squash and carrots to the baking sheet, drizzle with 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Using your hands, mix the eggplant, squash and carrots together so they are completely coated with the oil. Arrange the vegetables in a single layer on the baking sheet.
- Bake for 20 minutes. Remove from the oven and set aside.
- Reduce the oven temperature to 375 degrees F.
MAKE THE RAGOUT
- Place a medium-sized saucepan over medium heat. Add 1 tablespoon of olive oil to the pan along with the onion, garlic, mushrooms and a pinch of salt. Cook, stirring for 2 minutes.
- Stir in the oregano, basil and chili flakes. Cook, stirring occasionally, until the vegetables soften, 5-8 minutes.
- Add the wine and bring to a simmer. Let the wine reduce for 5 minutes.
- Stir in the tomatoes and chickpeas. Reduce the heat to medium-low and cook, stirring occasionally for 20 minutes. Season with salt and pepper to taste. Remove sauce from heat and set aside.
MAKE THE BECHAMEL SAUCE
- In a separate small saucepan, melt the butter over a low heat.
- Stir in the flour and cook, stirring constantly until the butter and flour bubble slightly, about 2 minutes.
- Add the heated milk, continuing to stir as the sauce thickens. Increase the heat to medium and stir (or whisk) until the sauce comes to a gentle boil. Add a pinch of nutmeg and salt and pepper, to taste. Continue to cook for 1 minute more. Reduce heat to low, cook and stir for 2 minutes longer. Remove from heat. Set aside.
TO ASSEMBLE THE MOUSSAKA
- Lay half of the vegetables in an even layer in the bottom of a casserole dish. Spoon half of the ragout over the top and spread in an even layer.
- Add the remaining vegetable slices to the casserole and top with the remaining ragout.
- Pour the Bechamel Sauce over the top.
- Add the Feta and Parmesan cheeses to the top of the casserole.
- Bake uncovered for 35 minutes.
- Remove from the oven and let sit for 10 minutes before serving.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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