Vegetarian moussaka with lentils
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![Difficulty;]( "Difficulty;")
Difficulty
Normal -
![Preparation time]( "Preparation time")
Preparation
20 minutes -
![Cooking time]( "Cooking time")
Cooking
1 hour -
![Portions]( "Portions")
Portions
4 -
![Baking tin size]( "Baking tin size")
Baking tin size
25 cm -
![Diet recipe]( "Diet recipe")
Dietetics
No -
![Vegan recipe]( "Vegan recipe")
Vegan
No -
![Vegetarian recipe]( "Vegetarian recipe")
Vegetarian
Yes -
![Without eggs]( "Without eggs")
No eggs
Yes -
![Without cooking]( "Without cooking")
No cook
No
Description
If you have made a trip to Greece, beyond the beauty of antiquities, the courtesy of the people and the splendid coasts, you cannot have tasted the wonderful MOUSSAKA!
A mix of Bolognese lasagna and parmigiana from Catania, an explosion of flavors, something exceptionally good and... yes, also pretty cool! With a slice you get up satisfied from the table!
We wanted to try the vegetarian version, shamelessly copying it from our greek neighbors and the result was extraordinary! The secret is, as they teach us, to make a delicate and full-bodied lentil ragout. Try it yourself, regardless if you choose a meat sauce or a lentil sauce, you will madly fall in love with this recipe, the real, the original!
Ingredients
For the bechamel
- 500 ml of milk (also vegetable)
- 2,1 oz (60 g) of flour 0
- Salt
- A knob of butter
- Nutmeg
- 2 aubergines
- 8,81 oz (250 g) about dried lentils
- A glass full of mirepoix
- 24,70 oz (700 g) about tomato sauce
- A potato
- Grated Parmesan or Grana q.s.
- Extra virgin olive oil
- Butter q.s.
- Salt
- Black pepper
Preparation
- Prepare the bechamel by pouring the flour, salt and nutmeg into a saucepan. Now pour the milk flush and turn continuously with a whisk to avoid the formation of lumps. Put on medium heat and cook for about 10 minutes, turning often until it has thickened. Finally add a knob of butter and melt it on an unlit fire. Set aside by letting it cool.
- Let's think now of the lentils, just cook them in stew. We rinse in cold water and remove any impurities. Prepare a large pot of water and dip the lentils together with a little salt and, for a more intense taste, of mirepoix (celery, carrot and onion), if you don't have it, you can dissolve half the vegetable broth in the hot water. Leave to cook slowly over a moderate flame.
- In the meantime, wash two eggplants thoroughly, cut them into slices and fry them.
- Alternatively, for a lighter variant, you can brush them with oil, place them in a pan and bake them in a static oven at over 200°C. Remember to turn the slices after a few minutes, or when they are golden brown.
- In a large pan, create the fake ragout. Fry in abundant mix oil for sauté (add a few tablespoons of water to avoid using too much oil).
- Add the tomato puree and sweeten the flame to cook more gently. Add the already cooked and dry lentils, mix all, season with salt and pepper. Leave to cook for a few minutes with a lid.
- Remember to turn the aubergines and do not burn or dry them. Peel even 1 or 2 potatoes and cut them into thin slices with a mandolin.
- Grease the bottom of a baking dish and arrange the potato slices. Hall slightly.
- Create a layer of fried aubergines, a layer of lentil sauce and complete with a nice sprinkling of grated parmesan or grana.
- Continue with another layer of fried aubergines, a layer of lentil sauce and a generous sprinkling of grated parmesan or grana.
- Now it's time for the bechamel sauce, spread it evenly, season with parmesan (or grana), a drizzle of oil and a few flakes of butter. Bake for about 15-20 minutes in a hot oven and, once baked, wait for the moussaka to cool slightly. Enjoy your meal!
