Easiest Way to Prepare Delicious Vegetarian moussaka

Vegetarian moussaka. Clean and purify your body, neutralize excess acids, and balance pH levels! First, pour a bit of the lentil sauce on the bottom of the baking dish and spread. Add the remainder of the lentil sauce.

Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomato sauce with a hint of cinnamon and cheesy béchamel, marry together to create an unforgettable experience. Add the lentil mixture on top, then a layer of potato slices, and the remaining aubergine. This is not a recipe for a busy weeknight as it is still quite time-consuming, but when you have the time to devote to prepping the vegetables and baking the dish, it will make an excellent dinner. You can cook Vegetarian moussaka using 19 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vegetarian moussaka

1. You need 3 cups of Boiled Pasta.
2. Prepare 1 of Zucchini cut in sliced.
3. You need 3-4 of Eggplant cut in sliced.
4. You need 1-2 of Tomato cut in sliced.
5. You need of For the red sauce:.
6. It's 3 of Tomato.
7. Prepare 1 tsp of Oregano.
8. Prepare 1 tsp of Cumin Seed.
9. You need 1 cup of Chopped Olives/Mushroom/ or both.
10. You need 1 cup of Chopped Parsley/ Kale or Spinach.
11. Prepare 1 tsp of Corn flour.
12. It's 3-4 of Green Chilli finely chopped(no or less depending on taste).
13. It's 1 tsp of Olive Oil.
14. It's of For the Béchamel sauce:.
15. It's 5 cups of whole milk.
16. You need 1 tsp of Olive oil.
17. You need 3/4 cup of All purpose flour.
18. Prepare 1 cup of Parmesan cheese/ Mayonnaise.
19. Prepare of Salt and pepper As per taste.

This recipe has been updated from the archives with new photos and a how-to cooking video. Heat oil in a large frypan over medium-high heat. A really easy gluten-free and vegetarian moussaka is the comfort food every veggie needs in their life. Just cover the porcini with boiling water, then set aside to rehydrate.

Vegetarian moussaka instructions

1. Baked sliced vegetable at 425 Fahrenheit till golden almost 7-10 mins.
2. For red sauce: can use ready pasta sauce or tomato, but here I blend 3 tomatoes with Oregano, black pepper.
3. Now heat 1 tsp oil, add cumin seeds, then roast olives for 3-4 mins and add tomato purée along with corn flour and chilles.
4. Add spinach,salt and cook mix well and cook till thick like pasta sauce.
5. For Bechamel Sauce: In pan take oil, add flour, salt and pepper mix well then add milk and cheese or mayo, whisk well on slow flame.
6. Once it cook well and pretty much thick, off the flame. In baking tray spray it with oil then add pasta,layer of baked vegetables then tomato sauce and layered with bechmel.
7. Again place some veggies and oregano and baked till golden brown at 425 F in oven..

In a single layer, lay eggplant rounds out on paper towel-lined baking sheets. Sprinkle salt on both sides of eggplant. It is a delicious family friendly recipe which makes a great midweek meal, and is also perfect to batch cook and freeze for later. Gluten free and can be modified for those following the SlimmingGo To Recipe Delia's Vegetarian Moussaka recipe. So you could cook more and use them the next day for something else.