Greek Gluten Free Vegetarian Moussaka Recipe with Lentils {Vegan Moussaka option}

This Gluten Free Vegetarian Moussaka recipe is an authentic Greek dish, made healthier. Layers of roasted eggplants, zucchini, and potatoes are layered with a homemade lentil tomato sauce, and topped with a gluten free béchamel sauce and a healthy sprinkle of cheese. This traditional Greek casserole is an unforgettable celebration of textures and flavors!

Discovering Authentic Greek Moussaka

This summer, armed with 2 kids under 3, my husband and I traveled to Greece.

To make our lives easier, we booked a villa near the beach, less than an hour’s drive from Athens - and the airport, with its direct return flight back home. We also packed my parents, too many clothes, a double stroller, gluten free treats and even a tricycle for my son.

In short, we were the typical tourist family with young children. 

But while in Greece, my focus became solely one thing - exploring and tasting as much of the local  food and wine as I could. And of course, that meant trying at least a few authentic  Moussaka slices.

While my dad became obsessed with finding the perfect meat, potato and aubergine moussaka recipe, sometimes going to several taverns in one day, I was more limited in my focus - searching for a gluten free vegetarian moussaka. 

After quite a few disappointments, I realized that I may have better luck developing my own - and this is how this authentic Greek vegetarian recipe for moussaka with lentils was born!

What is Moussaka?

If you are not sure, Greek moussaka is the name given to a traditional layered casserole of slices of eggplant (aubergine), topped with ground lamb or beef and topped with a thick layer of béchamel sauce. 

Sometimes, traditional Greek moussaka includes other roasted vegetables, like zucchini and potatoes.

However, Greek Moussaka is not the only game in town. Moussaka is common across the Middle East, and other Moussaka recipes include Lebanese moussaka, Turkish moussaka, and Vegetarian Moussaka. 

This recipe for gluten-free vegetarian moussaka with lentils takes the traditional Greek moussaka recipe and builds on its blocks - eggplant, meat and bechamel sauce - replaces the beef with lentils in tomato sauce, and makes the bechamel gluten free.

What’s in a name

The dish moussaka is also sometimes spelled mousaka or musakka.

The Modern Greek name mousakas comes from the Turkish word musakka and the Egyptian Arabic dialect musaggaʽa, which literally translates to “chilled”.

For a traditional chilled Moussaka, check out my Greek cold moussaka recipe.

Developing my classic Veggie Moussaka Recipe

Making vegetarian moussaka with lentils

Turning this classic  casserole into a vegetarian  casserole was no small feat.

First, I had to find a protein that would replicate the taste, texture, look and be as filling and satisfying as the traditional beef or lamb moussaka recipe.

Enter - lentil veggie moussaka. When cooked, the texture of lentils in this lentil moussaka closely resembles that of ground beef. Thanks to specific warm spices, my lentils in tomato sauce taste a lot like the beef in tomato sauce commonly found in Greek moussaka.

The perfect gluten free bechamel sauce

Then I had to work on the traditional white sauce that tops Greek moussaka - the béchamel, and to make it healthier and gluten free. 

After all, if you omit the bechamel sauce from Greek moussaka, it won’t really be Greek… But more like a Lebanese or Turkish moussaka. So to stay true to the traditional Greek moussaka recipe, I really wanted to find a way to keep the bechamel.

And I am proud to say I developed the perfect gluten free béchamel sauce!

The road to gluten free béchamel 

Let me tell you, the road to gluten free béchamel is fraught with grainy mush.

First off, it’s a question of finding the right flour. King Arthur makes a lovely gluten free 1:1 blend. Bob's Red Mill 1:1 Gluten Free Flour, or the Thomas Keller Cup4Cup blend is also recommended. Find one you like, ensure it has xanthan gum in the ingredients, and try it out! 

Then, I needed to get the ratio between the butter, milk and flour just right. After a few tries, I got there - and this recipe works with regular and non-dairy milk!

And finally, and this is very important for making gluten free bechamel sauce for this moussaka - when ready to add the eggs to your bechamel sauce, you need to temper them first. What this means is removing a small portion of the bechamel sauce, adding it to the bowl with the whisked eggs, whisking it together again, and adding it all BACK to the bechamel sauce. 

This helps ensure that your eggs do not curdle immediately when added to the hot sauce, and that they will blend seamlessly into a silky, smooth gluten free bechamel sauce. 

Just follow my instructions for the perfect gluten free bechamel recipe, and your gluten free Greek moussaka will be complete.

INGREDIENTS to make my Greek Veggie Moussaka Recipe

What vegetables go into this vegetable moussaka recipe?

• Eggplant - aubergine, or eggplant, is a traditional component in every authentic Greek moussaka recipe. Do not skip this.
• Zucchini - I like the color and texture zucchini give my roasted vegetable moussaka. If you’re not a fan, feel free to omit. 
• Potatoes - potatoes are very typical in most Greek moussaka recipes, but you can skip them if you’re looking to reduce the carbs. You can also use sweet potatoes for a healthier take.
• Lentils - this is a crucial part of this gluten free vegetarian moussaka recipe - do not skip them! You can simplify your life by using canned lentils. If cooking lentils yourself, I recommend using black Beluga lentils or French de Puy lentils, as they break up just enough to simulate the texture of meat, but don’t become a complete mush.
• Tomatoes - you can use canned or regular tomatoes for this recipe; they go into the lentils in tomato sauce layer.

If you don’t like any of these veggies or want to add others, see my section on adaptations and variations below.

What OTHER components go into my gluten free vegetarian moussaka?

• Garlic - helps flavor the lentils in tomato sauce.
• Onion - another flavor building block for the sauce.
• Spices: oregano, cayenne pepper, salt and pepper
• Feta cheese - To maintain the Greek flavor, I like to use feta cheese as a topping for my veggie moussaka. 
• Grated pecorino or parmesan cheese - More cheese! This sharpens the flavor of the moussaka. If staying fully traditional, you can use Greek myzithra cheese.
• Butter - use unsalted butter, or the vegan butter of your choice. 
• Gluten-free flour - Use a good gluten free flour blend like King Arthur, Bob's Red Mill 1:1 Gluten Free Flour, or the Thomas Keller Cup4Cup blend.
• Milk - I have used both regular and plant-based milk in this gluten free bechamel sauce. If going the plant based round, use unsweetened soy milk.
• Eggs - this thickens the gluten free bechamel sauce. I have NOT tried to make it without them. 
• Olive oil - this is a Greek recipe, so you KNOW there’s going to be olive oil.

What’s so special about this Vegetarian Moussaka with Lentils recipe?

Guys, I promise you that this gluten free vegetarian moussaka is really special, and well worth the effort! I have tried and tweaked this recipe a lot, and the final result is one I am particularly proud of. This recipe is: 

• Authentic - I have tried to replicate the Greek moussaka recipes that my family tasted in Greece. This maintains all the building blocks of a traditional Greek moussaka, but makes them healthier and right for people on vegetarian and gluten free diets. 
• Adaptable - you can play with the vegetables and toppings as you like
• Gluten-free - finally, a gluten free moussaka recipe that doesn’t just skip the bechamel sauce! This gives this Greek moussaka its creamy, indulgent topping, and it’s one of my favorite parts.
• Tasty - roasted vegetables, a flavorufl lentil sauce, and a creamy, cheesy gluten free bechamel topping - what could be better?
• Freezer-friendly and leftover-friendly - you’re going to want to keep eating this vegetarian moussaka, so it’s a good thing it makes a lot - and it can be frozen and packaged up for leftovers. 
• Can be made ahead - to simplify the process a bit, you can break down the making of this gluten free veggie moussaka into a few parts. Read more on this in the FAQ section. 
• Elegant - this adapted Greek moussaka recipe is beautiful enough to make for a veggie main course for your favorite celebrations!

Equipment

• Oven
• 2 Baking sheets
• Chef's Knife
• Mixing bowls
• Dutch oven
• Saucepan
• 9 x 13 Casserole dish

How To Make Vegetarian Gluten Free Moussaka

Preparing Vegetables

• Preheat oven to 500F. Prep and grease two baking sheets. Lightly grease and prep a casserole dish.
• Slice the zucchini, eggplants and potatoes into ½-inch slices.
• Spread out the zucchini, eggplant and potatoes in a single layer across the baking sheets. Drizzle the vegetables with olive oil and sprinkle lightly with oregano, salt and black pepper.
• Place baking sheets in the oven. Roast for 15 minutes, or until golden but still firm (you don't want the vegetables to fall apart as they'll keep cooking later). The eggplant will need another 5 minutes. Remove from baking sheets and set aside.

Making the Lentils in Tomato Sauce

• Set a large pot or Dutch oven on medium heat. Add 2 tablespoons of olive oil. Add the onions and saute until softened, about 2-3 minutes. Add garlic, and saute for another 1 minute. Add cooked lentils, diced tomatoes, 1 tablespoon dried oregano or double fresh, chilli flakes and ½ teaspoon salt and ¼ teaspoon black pepper to the pan.
• Cook lentils in tomato sauce for 10-12 minutes, stirring often, until reduced and thickened.

Making the Gluten Free béchamel Sauce

• Add butter to a small saucepan. Whisk in all-purpose gluten free flour and cook, stirring constantly with a spatula or a wooden spoon, until a paste forms. Cook for about 1-2 minutes on low-medium heat - watch so that the flour paste doesn't brown, as it will overcook. Add hot milk, continuing to whisk constantly as the sauce thickens. Bring gluten free bechamel sauce to a boil. Season with salt and pepper and cook, whisking constantly, for 2 to 3 minutes.
• Whisk the eggs in a medium bowl. To finish the gluten free bechamel sauce with eggs, take out a small amount of the sauce and add it to the whisked eggs; stir to combine. Pour the eggs into the gluten free bechamel sauce and let it cook for another 1-2 minutes. Remove gluten free bechamel sauce from heat.

Assembling Gluten Free Vegetarian Moussaka

• Assemble Vegetarian Moussaka in a 9 x 13 baking dish. First, pour ½ cup of the lentil sauce on the bottom of the baking dish and spread. Layer the eggplants on top. Then follow with a layer each of zucchini and potatoes. Sprinkle with half the feta cheese. Add the remainder of the lentil sauce. Repeat the vegetables in the same order. Finally, pour bechamel sauce on top, and smooth it out with a spatula. Top with remaining feta and parmesan. Sprinkle with oregano.
• Cover gluten free vegetarian moussaka with foil without touching the top of the casserole (if this isn't possible, skip the foil). Bake at 375F for 45 minutes. In the last five minutes, switch to broil to brown the cheese.
• Serve hot for best results. However, Greek moussaka will slice more neatly after it has had time to cool - so if you are looking for neat slices, cut it out of the refrigerator, then reheat the slices individually.

Storage 

Freshly made, this gluten free Greek moussaka recipe will keep in the fridge for 4 days.

It can also be frozen for up to 6 months. 

Top Tips

• Choosing the right eggplant is crucial for making the best vegetarian eggplant moussaka. Choose a freshly cut medium-large eggplant that is firm, tight and without blemishes. The top part should still be bright green and not at all dried up. Older eggplants have more seeds and therefore, more bitterness.
• For my veggie moussaka, to cover the most area, I sliced my eggplant, tomatoes and zucchini into long slices lenghtwise. This can be done with a knife or a mandolin. Alternatively, you can also cut your vegetables into rounds - it is easier and faster.

Variations on this Eggplant Casserole

This recipe is for a gluten free roasted vegetable moussaka. Here are some

• Sweet potato moussaka - To make this healthy vegetarian moussaka even more nutritious, substitute sweet potato for regular potatoes. You can roast them the same way.
• Vegetarian Greek moussaka with vegan meat - you can substitute the lentils in this eggplant casserole with a vegan meat replacement like Beyond Meat or Impossible Meats. 
• Vegan moussaka - Remove the bechamel from this gluten free moussaka recipe for a gluten free vegan moussaka. Alternatively, you can also use non-dairy products in making the gluten free bechamel sauce. 
• Roasted vegetable moussaka - you can play around with the vegetables in this dish, adding sweet potato, spinach, kale, or roasted bell peppers for lovely different takes on roasted vegetable moussaka. Simply roast the sweet potatoes as you do the potatoes, and the bell peppers as instructed in this roasted bell pepper salad. 
• Whole 30, Paleo or Keto moussaka - omit the bechamel sauce and cheese for a healthy paleo or Whole 30 moussaka. For keto moussaka, omit the bechamel sauce but keep the cheese.

Products 

If I learned anything in Greece, the main things you need for a good Greek moussaka are fresh vegetables, good oregano, great olive oil and good feta.

Frequently Asked Questions 

When to serve this veggie moussaka recipe

More Casserole-Style Dishes to Try

Accompanying Dishes

You can serve this vegetarian gluten free Greek Moussaka with the following dishes:

Recipe