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Veggie Moussaka

A delicious comfort meal layered with roasted veggies, tomato sauce, and a homemade bechamel.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: dinner
Cuisine: American, Greek, Italian, Middle Eastern
Keyword: casserole, moussaka, veggie dish, veggie moussaka
Servings: 10 slices
Author: Heifa


  • 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

Tomato Sauce

  • 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!