Baked Lentil & Eggplant Casserole

Looking for a hearty, satisfying, and totally plant-based dinner? This Baked Lentil & Eggplant Casserole is a vegan twist on traditional Greek moussaka featuring layers of roasted eggplant, savory lentil tomato filling, and creamy vegan béchamel sauce. It’s a comfort food classic reimagined for a meatless lifestyle perfect for a vegan family dinner, meal prep, or a holiday main dish.

Ingredients:

For the Roasted Eggplant:

2 large eggplants (approx. 2 lbs / 900g), sliced into 1/2-inch rounds

Olive oil (for brushing)

Salt & black pepper

For the Lentil Tomato Filling:

1 tbsp olive oil

1 large onion, finely chopped

2 garlic cloves, minced

1 cup (192g) green or brown lentils, rinsed

1 (14.5 oz / 411g) can diced tomatoes (with juice)

1 tsp dried oregano

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 cup vegetable broth

2 tbsp tomato paste

Salt & pepper to taste

For the Vegan Béchamel Sauce:

1/4 cup olive oil or vegan butter

1/4 cup all-purpose flour (use gluten-free if needed)

2 cups unsweetened plant-based milk (soy, almond, or oat)

1/4 cup nutritional yeast

Pinch of ground nutmeg

Salt & white pepper to taste

Optional: Vegan parmesan-style cheese for topping

Instructions:

1. Roast the Eggplant:

Preheat oven to 400°F (200°C). Lightly brush eggplant slices with olive oil and season with salt and pepper. Arrange on baking sheets and roast for 20–25 minutes, flipping halfway, until golden and tender. Set aside. Lower oven to 375°F (190°C).

2. Cook the Lentil Filling:

Heat olive oil in a large skillet over medium heat. Sauté onions for 5–7 minutes until soft. Add garlic and cook 1 more minute. Add lentils, tomatoes, oregano, cinnamon, nutmeg, broth, and tomato paste. Stir and bring to a simmer. Cover and cook for 25–30 minutes until lentils are soft and the mixture thickens. Season to taste.

3. Make the Vegan Béchamel:

In a saucepan, heat olive oil or vegan butter. Whisk in flour and cook 1–2 minutes to form a roux. Gradually add plant-based milk, whisking until smooth. Simmer for 5–7 minutes until thick. Stir in nutritional yeast, nutmeg, salt, and white pepper.

4. Assemble the Casserole:

In a 9×13-inch (23×33 cm) baking dish, spread a thin layer of lentil filling. Add a layer of roasted eggplant. Repeat layering with remaining lentils and eggplant. Pour béchamel sauce over the top. Sprinkle vegan cheese if using.

5. Bake and Serve:

Bake at 375°F (190°C) for 30–35 minutes or until bubbly and golden. Let rest 10–15 minutes before slicing. Serve warm.

Recipe Tips:

Make it ahead: Assemble a day in advance and bake when ready.

Serve with: Fresh salad or crusty bread.

Freezer-friendly and great for leftovers!

Nutrition & Prep Info:

Prep Time: 40 minutes
Cook Time: 1 hour 20 minutes
Total Time: 2 hours
Servings: 6–8
Calories: ~450 per serving

VeganMoussaka, EggplantCasserole, LentilRecipes, PlantBasedComfortFood, VeganDinnerIdeas, MeatlessMeals, HealthyVeganRecipes, VeganGreekMoussaka, BakedVeganCasserole, HeartyVeganDinners, VeganMealPrep, DairyFreeRecipes, GlutenFreeVeganOptions, OnePanVeganMeals