Vegetarian Friendly – Moussaka

Moussaka, by Reggie Soang (Click image for YouTube video)

Moussaka is a lovely dish for getting more veggies into your meal. Moussaka is a nice deviation from lasagna. I make my moussaka the way I make lasagna; instead of using pasta, moussaka is layered with eggplant and potatoes. Once baked…moussaka offers the same comforting and cheesy taste. I decided to skip on the meat because I think it’d be nice to have a vegetarian meal once in a while.

For the latest New Lifestyle Home Cooking:

Serves: 6 Portions

Prep Time: 30 Minutes
Total Time: 2 Hours 30 Minutes

For Vegetable Ragu:

4 tablespoon canola oil
2 cups diced onions, medium dice
2 cup diced carrots, medium dice
2 cup diced celery, medium dice
1 head garlic, sliced
2 cups cooked chickpeas
2 cups crushed tomatoes
2 tablespoon thyme
2 teaspoon salt
1 teaspoon dried chilis
1 teaspoon black pepper

For Moussaka:
2 medium sized eggplant, cut to 1/2 inch thick
2 cups sliced potatoes, 1/16 inch thick
2 cups ricotta, seasoned with salt + black Pepper
4 cups shredded Mozzarella

  1. First, slice eggplant to 1/2 inch thick, lay them on a tray with a parchment paper or on a rack, season with salt on both sides and let sit for 1 hour to extract moisture.
  2. Toss eggplant with about 2 tablespoons of EVOO and roast in 400F oven until soft. Set aside
  3. To make the veggie ragu, heat up oil in a pot on medium-high heat, cook onions, carrots, and celery until soften. Season with salt, black pepper, and dried chilies. 
  4. Add thyme and cook until fragrant, and then add chickpeas and crushed tomatoes. Bring the ragu to a simmer. Set aside
  5. Pre-heat oven at 400F
  6. Meanwhile, slice potatoes and gently poach potatoes until soft, but not falling apart.
  7. Season ricotta with salt and black pepper until tasty.
  8. To assemble the moussaka, brush the casserole with EVOO.
    Assemble moussaka in an orderly fashion; layer ingredients in order of eggplant, vegetable ragu, ricotta, mozzarella, and cooked potatoes. Finish the top layer with ricotta and mozzarella. Bake the casserole in 400F for 30 minutes to 1 hour until nice and bubbly. 
  9. Rest the casserole for another 15 minutes and serve…Bon Appétit!

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