Best Veggie Moussaka Recipes

VEGGIE MOUSSAKA

Veggie moussaka image

Omit the lamb and serve up a vegetarian version of this classic Greek bake with creamy cheese topping

Provided by Sara Buenfeld

Categories Dinner

Time 1h10m

Number Of Ingredients 15

Ingredients

140g dried green lentil
2 onions , halved and sliced
2 garlic cloves , chopped
2 bay leaves
1 tsp dried oregano
½ tsp cinnamon
½ tsp allspice
400g can chopped tomato
1 reduced-salt vegetable stock cube
200g sweet potato , thinly sliced
1 large aubergine , sliced and the biggest slices halved again
250g low-fat fromage frais
1 large egg
50g feta cheese , crumbled
4 tomatoes , thickly sliced

Steps:

Heat oven to 180C/160C fan/gas 4. Put the lentils, onions, garlic, herbs and spices in a large pan, and pour in 850ml water. Bring to the boil, cover and simmer for 10 mins.
Tip in the tomatoes, stock cube, sweet potato and aubergine, then cover and simmer for a further 20-25 mins until the lentils and veg are tender, and the liquid has been absorbed. Remove the bay leaves.
Meanwhile, beat the fromage frais, egg and cheese together. Tip the lentil mixture into a large ovenproof dish, cover with the cheese mixture, then arrange the tomatoes on top. Grind over some black pepper and bake for 25 mins until the topping is set. Will keep for 3 days in the fridge.

Nutrition Facts : Calories 213 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 15 grams protein, Sodium 1 milligram of sodium

SBD VEGGIE MOUSSAKA

Sbd Veggie Moussaka image

Moussaka is Delish, but it's SOO fattening. SBD not only cuts the carbs out of it, but also lowers the fat to make it a HEALTHY dish! (healthy and moussaka in the same sentence, how do you like that?)

Provided by CHRISSYG

Categories Lentil

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 large eggplant, ends trimmed, cut widthwise into 1/4-inch thick rounds (about 1 1/4 lbs)
2 tablespoons extra virgin olive oil
2 teaspoons extra virgin olive oil
1 large onion, chopped
4 garlic cloves, minced
1 (15 ounce) can lentils, drained
1 (15 ounce) can diced tomatoes, with juices
1/4 cup chopped parsley
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
fresh ground black pepper
1/2 cup fat-free half-and-half
1/2 cup egg substitute (such as egg beaters)
1/8 cup freshly grated parmesan cheese
2 tablespoons grated parmesan cheese
1/8 teaspoon freshly grated nutmeg

Steps:

Heat the oven to 425 degrees F.
Lightly coat eggplant slices with olive oil (I use a pastry brush, dipped and give each side one quick swipe) and arrange on a baking sheet. Bake until softened and golden turning once, 15 to 20 minutes. Reduce oven to 350 degrees F.
In a large saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add lentils, tomatoes, and their juices, parsley, oregano, cinnamon, salt, and a pinch of pepper. Bring to a simmer and cook until thickened, about 20 minutes.
While eggplant and lentils are cooking, in a medium bowl, whisk together half-and-half, egg beaters 1/8 cup of the cheese, and nutmeg.
Lightly coat an 8- by 8-inch baking dish with cooking spray. Arrange one-third of the eggplant slices in a single layer in the dish. Spread half of the lentil mixture over the top. Repeat with remaining eggplant and lentil mixture, ending with a layer of eggplant. Pour half-and-half mixture over vegetables and sprinkle with remaining 2 tbsp cheese. Cover with aluminum foil.
Bake moussaka, covered, 20 minutes, then remove foil and bake for 10 to 15 minutes longer, or until heated through and golden on top. Let stand for 15 minutes before cutting. Serve warm. (if you're freezing this, cut the moussaka into portions prior to freezing) reheats beautifully.