There vegetarian version of Moussakathe famous Greek single dish, made with a rich lentil ragù instead of the classic meat ragù.

Moussakà is a typical recipe of the Greek, Balkan and Middle Eastern gastronomic traditions. The principle is similar to that of many other flans, cooked in the oven, such as the English cottage pie (also called shepherd’s pie), our aubergine parmigiana, or the South African bobotie.

It is a flan with alternating layers of minced meat with tomato, aubergines and potatoes. The covering is made with a rich layer of bechamel, very often made with the addition of Greek yogurt.

If you are looking for the meat version I will leave you the recipe for mine Greek moussaka with a beef and pork ragout (and a little poetic license: mushrooms).

For my vegetarian Moussaka I chose to use lentils which, in terms of appearance and consistency, are best suited to making rich and full-bodied vegetable ragùs that have nothing to envy of classic meat ragùs.

Do not you believe it? Try mine vegan baked pasta and mine vegetarian lasagna… and to stay on the topic of dishes from casserolestake a look at mine too vegetarian shepherd’s piemade with my tried and tested lentil ragout.

The spices for my vegetarian moussaka

You know me by now, le spices they cannot be missing from my dishes, especially if they add a characteristic and authentic touch to the preparations. For my vegetarian version of Moussaka, I enhanced the vegetable sauce with cinnamon, star anise, nutmeg, laurel And black pepper ground.

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