This veggie twist on a Greek classic is just what you need for a cosy, satisfying dinner without the meat. Think layers of soft courgette, a rich tomato sauce bubbling with chickpeas and lentils, all topped with creamy béchamel, Parmesan and tangy feta. It’s comfort food that feels special – but is far simpler than you’d think!
Inspired by a honeymoon meal in Kos, I swapped aubergine for courgette (perfect if you’re not an aubergine fan!). This recipe serves six and even freezes brilliantly – ideal for batch cooking ✨
📋 Full Recipe & Story:
https://whattohavefordinnertonight.com/vegetable-moussaka/
🧾 What’s in it:
Courgette (no eggplant needed!)
Chickpeas & green lentils simmered in tomato-herb sauce
Creamy béchamel enriched with egg and Parmesan
Crumbled feta on top for that extra tang
👩🍳 Tips & Tweaks:
Use either chickpeas or lentils if you’re short on one.
Whisk the egg into the béchamel off the heat to stop it curdling.
Keep an eye on it in the oven until the top goes gloriously golden – about 40 minutes.
🍽️ Why You’ll Love It:
A veggie-packed, hearty main – so filling and satisfying
Freezer-friendly for easy midweek meals
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🌐 Craving more?
I’ve got loads of simple, tasty dinners over on the blog:
https://whattohavefordinnertonight.com
you are going to want to try this veggie musaka If you’ve never had musaka before it’s a Greek dish with layered with traditionally oberines I like to use corettes You start with onions soften them a bit and then add some chopped sage and oregano Add red wine Let it reduce Then chickpeas chopped tomatoes and some tinned lentils can go in there Let that all simmer down and cook for about 45 minutes until it gets nice and reduced and delicious Then you can make your Greek bes So start with butter in a pan Melt it and add flour to thicken Then gradually add milk until it kind of reaches a milk like consistency Pop the heat back on and reduce until thickened You’ll also want to grate in a little bit of fresh nutmeg and later on we add parmesan and an egg And the egg just thickens the bashimmell so it’s it’s got a thicker consistency to a kind of Italian bashimal that you’d use on a lasagna Now you can start layering So just a third of the chickpea mix sliced corettes another third more sliced corettes and continue until you’ve used it all Then finish with a layer of corettes Then you can go back to your bashamel crack in that egg like I said give it a whisk and pour over the top making sure that you’re covering all of those corette bits Now my favorite bits Crumble over a load of feta Pop in the oven floor
1 Comment
looks delicious!