Vegetarian Moussaka

Online Recipe Book by Jade Mottley

Serves: 4

Prep: 10 mins

Cook: 45 mins

Nutrition per serving:

256 kcals 10g Fats

37g Carbs 10g Protein

  • Gluten Free

  • Meal Prep

  • Vegetarian


  • 2 aubergines, sliced

  • 1 courgette, sliced

  • 1 red onion, chopped

  • 2 garlic cloves, sliced

  • 2 potatoes (400g), sliced

  • 1 tbsp. coconut oil

  • 5 oz. (140g) tomato puree

  • 4 tomatoes, chopped

  • 10.5 oz. (300g) butter beans, drained

  • 5. oz. (15g) moussaka herb mix

  • 1 ¼ cups (300ml) skimmed milk (or plant based)

  • 5.2 oz. (150g) cheese, grated


  1. Preheat the oven to 400F (200C) and grease an oven dish

  2. Cut the aubergine and courgette into thin slices and the tomatoes into cubes

  3. Peel and chop the onion and garlic

  4. Peel the potatoes and also cut them into thin slices

  5. Heat the oil in a large pan and sauté the onion and garlic for 2 minutes at high heat

  6. Add in the tomato paste and cook for another 2 minutes at medium temperature, stirring well

  7. Next add the tomatoes, beans, moussaka herb mix, and milk, bring to the boil while stirring and simmer for 10 minutes at low temperature

  8. Divide 1/3 of the sauce over the bottom of the oven dish and arrange half of the aubergine and half of the courgette on top

  9. Place half of the remaining sauce on top of the zucchini and sprinkle with half of the grated cheese

  10. Arrange the remaining slices of aubergine and courgette on top of each other

  11. Top with the remaining sauce and cover with the potato slices, then top with the remaining cheese

  12. Place the dish in the middle of the oven and bake the moussaka for 45 minutes until golden brown and serve hot.

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© 2019 by Jade Mottley.