Vegetarian Moussaka (Greek Lasagna)

Vegetarian Moussaka (Greek Lasagna)

Thumbs upGreek Week: Day 3

I made this Vegetarian Moussaka (Greek Lasagna) for Day 3 of our Greek Week experiment.  It did NOT disappoint, but WOW, talk about time intensive!!   For this mama of 2 young boys who always opts for quick, easy and nutritious recipes, it is just not practical to spend 2 hours working on dinner (NO THANK YOU!) It was fun to make and I am happy the boys napped the whole time, but this dish would be best served at a special occasion, not as a week night meal. I felt like I should be wearing a dress with pearls when my husband walked in the door (ie Joan Cleaver) haha!!

I will say that I WILL make this again and probably not opt for an easy version of it because I know that this classic recipe is typically a time-intensive dish that takes a lot of care and steps – plus, the flavor was robust with all of these tasty ingredients and our home smelled like a Greek restaurant!  OPA!

The Greek appreciated my efforts today and gave the dinner a thumbs up for taste, too. 🙂 I decided to add it to my blog because I am proud of it. Proud that I made a very authentic Greek recipe Fix Friendly. It is very healthy and was a very hearty meal and now I can cross that off of my ‘need to try that’ list. I was definitely stepping out of my comfort zone with this one – and I am really happy I did!


Vegetarian Moussaka (Greek Lasagna)
Serves 6
This vegetarian dish was absolutely delicious and I enjoyed every single bite of my dinner. So did Basili! This was very time intensive and a recipe I would probably only make again on a special occasion, but it was delicious and hearty!
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Prep Time
1 hr 20 min
Cook Time
55 min
Total Time
2 hr 15 min
Prep Time
1 hr 20 min
Cook Time
55 min
Total Time
2 hr 15 min
  1. 3 peeled eggplants, cut into 1/2 inch slices
  2. 2 T olive oil, divided
  3. Cooking Spray
  4. 1 large yellow onion, chopped
  5. 4 cloves garlic, minced
  6. 1/2 cup uncooked bulgur
  7. 1/4 tsp ground allspice
  8. 1/8 -1/4 tsp ground cinnamon (I used 1/8)
  9. 1/8 tsp ground cloves
  10. 2 cups vegetable broth
  11. 1 T dried oregano
  12. 1 (14.5 oz) can diced tomatoes, undrained
  13. 1 T butter
  14. 2 T almond flour
  15. 1 cup 2% low fat milk
  16. 2 T shredded Italian or grated Romano cheese
  17. 1/4 tsp sea salt
  18. 1 large egg, lightly beaten
  1. Preheat broiler to high
  2. Brush eggplant slices with olive oil. Place half of the slices on a foil-lined baking sheet coated with cooking spray. Broil on top rack for 5 minutes on each side or until browned. Repeat with the other half of the eggplant slices. Set aside.
  3. Heat 12" skillet over medium-high heat. Add 1T olive oil to coat pan. Add chopped onion, saute 8 minutes. Add garlic, saute 1 minute. Add bulgur, cook 3 minutes, stirring frequently. Add allspice, cinnamon & cloves, cook 1 minute while stirring. Stir in vegetable broth, oregano & tomatoes. Bring to a boil, reduce heat and simmer for 20 minutes, until thickened, stir occasionally.
  4. Preheat oven to 350 degrees.
  5. In small sauce pan, melt butter over medium heat. Add flour, stirring for a minute with a whisk. Gradually add milk while whisking. Bring to a boil and reduce heat to low and simmer 5 minutes until thickened, whisking frequently. Stir in cheese & salt. Remove from heat to cool. Add egg and mix well.
  6. Arrange half eggplant into greased 11x7 glass baking dish. Add a layer of the bulgur mixture, layer of eggplant and the rest of the bulgur mixture and then pour the milk mixture over top.
  7. Bake at 350 for 40 minutes. Remove from oven. Increase oven to 476, bake for 4 minutes until top is browned. Let stand for 10 minutes before serving.
  1. Serving: 1/6 of the pan
  2. 1.5 Green, 1 Yellow, 1/2 blue, 1 spoon
Fit Mom Angela

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