Vegetarian Moussaka with Spicy Tomato Sauce, Feta and Lentils

I've been challenged by loved ones for years to come up with a vegetarian moussaka to replicate or improve the classic Greek experience without the meat. I finally gave into their demands, and everyone could agree that this vegetarian version exceeded their expectations. Although there are many variations on the famous Greek casserole, layers of eggplant and spiced ground meat—usually beef or lamb—and usually a layer of potatoes covered with a creamy béchamel sauce are common. Being a vegetarian, I of course left out the meat and substituted brown lentils instead.

What makes this moussaka an extra treat is a rich tomato sauce seasoned with aromatic spices, fried peppers and onion, a layer of fried potatoes, plenty of feta cheese, and a rich, golden baked béchamel sauce and cheddar cheese topping. This delightful mixture is then baked until bubbly and browned for a feast that serves many hungry diners.

There are a number of steps to this dish, but the eggplant and lentils can be prepared ahead of time so that you're not doing it all in one day. It will fill and satisfy your diners on any occasion.

Vegetarian Moussaka with Spicy Tomato Sauce, Feta and Lentils

Recipe by Lisa Turner
Cuisine: Greek
Published on July 29, 2026

Rich and sumptuous vegetarian Greek moussaka made with lentils, potatoes, peppers, eggplant and a warm spiced tomato sauce topped with a golden cheesy béchamel sauce

Preparation: 45 minutes
Cooking time: 2 hours 10 to 20 minutes

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Ingredients:

2 large eggplants, cut lengthwise into 1/4-inch slices
2 tablespoons breadcrumbs or cornmeal
1 cup dried brown lentils
olive oil for frying
1 lb (450 g) potatoes, cut into 1/4-inch slices
1 green pepper, seeded and sliced into 1-inch pieces
1 red pepper, seeded and sliced into 1-inch pieces
1 medium onion, diced
1 to 2 fresh red chilies, seeded and diced
2 cloves garlic, minced or crushed
1 teaspoon Aleppo pepper or red chili flakes
1/3 cup red wine
2 tablespoons tomato paste
1 14 oz (400 mL) can tomatoes
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup crumbled feta cheese
sea salt and fresh cracked black pepper to taste

Béchamel sauce topping:

olive oil as needed
3 tablespoons unbleached white flour
1 cup plain whole fat yogurt
1 cup whole milk
2 cups grated extra old cheddar cheese

Instructions:

Salt the eggplant slices, place on paper towels, and let sit for 30 minutes or up to a few hours. Line a baking sheet with parchment paper, place the eggplant slices onto the baking sheet, and grill under a broiler for 15 to 20 minutes, turning a few times, until golden on both sides. Remove from the broiler and let sit. This step can be done ahead of time. If so, place prepared eggplant in a container and keep refrigerated until ready to make the moussaka.
Rinse the lentils well, place in a medium-large saucepan with enough water to cover, and bring to a boil. Reduce heat to medium-low, cover, and cook until tender—about 30 minutes. Drain and set aside. As with the eggplant, the lentils can be cooked and stored ahead of time.
Sprinkle the breadcrumbs or cornmeal over the bottom of a 9 × 13-inch glass baking dish, and cover with a few spoonfuls of cooked lentils.
Heat 2/3 inch olive oil in a large skillet over medium heat. When hot, add the potato slices and fry until golden brown, turning to prevent burning and to ensure even browning. Remove with a slotted spoon and layer the slices over the breadcrumbs and lentils.
Add the sliced green and red peppers to the skillet and cook for 10 minutes, stirring often. Remove with a slotted spoon and transfer to a bowl.
Drain most of the oil from the skillet, reserving a few tablespoons, into a medium saucepan in preparation for making the béchamel sauce.
Return the skillet to the medium heat and sauté the onions for about 10 minutes until softened. Add the chilies and garlic, and cook for another minute. Stir in the Aleppo peppers or red chili flakes and red wine. Cook for 1 minute and then stir in the tomato paste, tomatoes, and spices, and simmer for 10 minutes until thickened. Remove from heat and stir in the feta cheese. Season with a bit of salt and pepper to taste.
Arrange the eggplant slices over the potatoes in the baking dish. Spread the remaining lentils over the eggplant and potatoes. Sprinkle with the peppers and then top with the tomato sauce.
To make the béchamel sauce, heat the olive oil in the saucepan, adding more oil if needed so you have about 3 tablespoons. When hot, whisk in the flour until frothy. Add the yogurt and milk and whisk well. Cook, stirring constantly, until thickened. Remove from heat and stir in the cheese.
Pour the béchamel sauce over the dish, and bake in a preheated 400°F oven for 1 hour or until the moussaka is bubbly and the top browns. Let cool for 15 minutes before slicing and serving.
Cover leftovers in aluminum foil and reheat in a 350°F oven.