Who doesn’t love a layered casserole bursting with flavor? This veggie moussaka utilizes zucchini, eggplant, and potatoes that are roasted in olive oil then topped with a delicious tomato sauce and homemade bechamel. It is simply fantastic. The ultimate comfort food but utilizing veggies too so you can’t feel that guilty about it!
I was inspired to make this veggie moussaka when I decided to implement more vegetarian-based or veggie-based meals into our weekly diet. My husband is a huge meat lover and most of the time he doesn’t think a dish is a full meal unless meat is included. Let’s just say he loved this dish and wasn’t looking for the steak! He went back for seconds and told me how flavorful and creamy this was and that he thoroughly enjoyed it!
This recipe is easier to put together than you may think. It is really 3 major steps and the rest is up to the oven!
- Prep the vegetables by thinly slicing and marinating in olive oil, salt, and pepper then roast.
- Make a zesty homemade tomato sauce with a kick to it.
- Make a creamy homemade bechamel.
Both sauces can be made as the vegetables are baking so that saves you time! The vegetables are pre baked so they are nice and tender and have that beautiful roasted flavor before assembling the casserole. This dish also is great leftover; I enjoyed it for 3 days after.
Now, I wouldn’t say this is a healthy dish but it is a comforting meal incorporating lots of veggies! The bechamel makes it heavier and less healthy but that is what also makes it super creamy and overall delicious. If you make this recipe, let me know what you think below!
Here are a few other casserole dishes you may enjoy:
- 1 Eggplant peeled, and sliced 1 inch thick
- 2 Zucchini's Sliced 1-inch thick
- 2 Potatoes peeled, and sliced 1-inch thick
- 2 tbsp Olive oil
- Salt & Pepper to taste
- 1 Onion diced
- 4 Garlic cloves minced
- 1 tbsp Olive oil
- 20 oz Tomato Puree
- 2 tbsp Tomato Paste
- 6 oz Filippo Berio Spicy Tomato Pesto sauce
- 2 tbsp Dried oregano or dried italian seasoning
- Salt & pepper to taste
- 2 cups Heavy whipping cream
- 2 cups Whole Milk
- 6 tbsp Unsalted butter
- 1/3 cup All-purpose flour
- Pinch of Nutmeg
- Salt & Pepper to taste
- 1/2 cup Grated Parmesan Cheese
- First, we have to roast the veggies. So, preheat the oven to 400 F. Season the veggies with olive oil thoroughly, salt, and pepper. Place on baking pans flat and bake for 20 minutes until tender. Flip half way through. Season generously.
- While that is roasting, make the tomato sauce. Add the olive oil to a pan with the onions and garlic then saute until fragrant.
- To that, add the tomato pure, tomato paste, and the spicy tomato pesto for some heat along with the salt, pepper, and dried oregano. Stir together and allow to cook together for a few minutes. Taste and adjust salt level if needed. Set aside.
- For the bechamel, in a pot add the butter and melt it then add the flour and stir until a roux is formed and slightly thickens and caramelizes.
- To this, add the cream and milk in one cup at a time stirring consistently on medium high heat. Add salt, pepper, and add nutmeg to this and stir. Keep stirring until the bechamel starts to slightly thicken then add the parmesan cheese and keep stirring until thick and creamy but pourable. Set aside.
- In a casserole dish, layer some sauce on the bottom of the pan. Then top with the roasted eggplant and zucchini, then add another layer of the remaining tomato sauce then top with the potatoes and remainding veggies if any. Lastly, add the creamy bechamel on top. Bake for 30-40 minutes until the top is lightly browned on 400 F.
- Allow for it to cool for at least 30 minutes before slicing through so the bechamel can set. Enjoy with a side of leafy salad!