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A piece of vegetarian Bulgarian moussaka topped with cilantro on a white plate.

Easy Vegetarian Moussaka with Mushrooms

Petranka
Easy Bulgarian Vegetarian Moussaka made with saucy tomato lentils, and a creamy top layer that melts in your mouth! The perfect family dinner that comes together in just 1 hour!
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Entree, Main, Side
Cuisine Bulgarian, Gluten-free, Middle Eastern
Servings 6
Calories 359 kcal

Equipment

  • Oven
  • Stovetop
  • A pot
  • A baking dish

Ingredients
  

For the bottom layer

  • 2 tablespoon olive oil, for cooking (or any oil)
  • 1 large white onion, diced
  • 1 large carrots, cubed
  • 3 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander (optional)
  • 3 cups vegetable broth or water
  • ½ of a 14.5oz can whole peeled tomatoes, crushed by hand (or use 2 medium chopped fresh tomatoes)
  • 1 cup dry red lentils
  • 2 cups cubed potatoes (~2 large potatoes)
  • 3 cups sliced cremini mushrooms
  • ½ teaspoon salt (or more to taste)
  • ¼ teaspoon black pepper
  • A handful of parsley, chopped (optional)

For the top layer

  • 5 medium eggs
  • 1 ½ cups full-fat Greek yogurt*
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder

Instructions
 

Lentil ragu

  • To a pot, heat 2 tablespoon oil over medium heat. Once hot, add onion and carrots and saute for 3-4 minutes, until fragnant. Add garlic, cumin, smoked paprika, and ground coriander (optional), and saute for 1-2 minutes, until the spices are toasted.
  • Add potatoes, mushrooms, red lentils, vegetable broth (or water), canned tomatoes (or fresh tomatoes), salt, and black pepper. Bring to a boil and cover with a lid. Turn the heat down to medium-low and cook for 25-30 minutes, stirring often, until the lentils are cooked through and there is no liquid left (it's ok if the potatoes are not fully cooked through).
  • Once ready, remove the ragu from the heat and stir in the chopped parsley (optional). Transfer it to a 8x10 inch (21x25cm) baking dish.

Savory custard

  • Pre-heat oven to 180C (356F). In the meantime, prepare the top layer. To a medium bowl, add eggs, yogurt, garlic powder, salt, and black pepper. Mix until creamy and smooth.
  • Pour the egg mixture over the lentils layer and even it out.

Bake

  • Bake for 30-35 minutes or until the top is golden brown. Keep an eye on it after 25 minutes, to make sure the top isn't burning. I recommend to let the moussaka rest for 15 minutes before slicing, but it's optional.

Notes

Storage
 
Fridge: Let leftovers cool to room temperature. Transfer to a container and cover with a lid. Save in the fridge for up to 2 days.
Freezer:  Let leftovers cool at room temperature. Transfer to a container, layering parchment paper between each layer to prevent sticking. Cover with a lid. Freeze for 1 month. Let it thaw overnight in the fridge before reheating or serving.
To reheat
Oven: Pre-heat oven to 350ºF (180ºC). Add moussaka to a baking sheet. Bake for 10 minutes or until warmed through.
Microwave: Add a piece of moussaka to a microwave-safe plate and heat for 1-2 minutes or until warmed through.
 
*To make this recipe dairy-free, swap Greek yogurt with an unsweetened plant-based yogurt, such as soy.
 
**Nutrition information is a rough estimate calculated without optional ingredients.
 
 

Nutrition

Calories: 359kcal
Keyword bulgarian moussaka, moussaka, moussaka recipe, vegetarian moussaka
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