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Jamie Oliver Vegetarian Moussaka

jamie oliver vegetarian moussaka
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Jamie Oliver’s vegetarian moussaka is a layered Greek-style bake featuring roasted aubergine, soft potatoes, a hearty lentil tomato sauce, and a creamy béchamel topping.
It’s known for its rich texture, warm spices, and the beautiful contrast between the savoury sauce and the silky top layer.

Ingredients

Scale

For the vegetable layers:

  • 2 large aubergines (eggplants), sliced

  • 2 potatoes, thinly sliced

  • Olive oil for roasting

  • Salt and pepper

For the lentil tomato sauce:

  • 1 onion, finely chopped

  • 2 cloves garlic, crushed

  • 1 carrot, grated

  • 1 can (400g) lentils, drained

  • 1 can (400g) chopped tomatoes

  • 1 tbsp tomato paste

  • 1 tsp cinnamon

  • 1 tsp dried oregano

  • ½ tsp paprika

  • Salt and pepper to taste

  • 1 cup vegetable stock

For the béchamel topping:

  • 2 tbsp butter

  • 2 tbsp flour

  • 2 cups milk

  • Pinch nutmeg

  • Salt and pepper

  • Optional: ½ cup grated cheese

Instructions

Step 1: Roast the vegetables

Lay the aubergine and potato slices on trays. Drizzle with olive oil, season with salt and pepper, and roast at 200°C for 20–25 minutes until tender and slightly golden.

Step 2: Prepare the lentil tomato sauce

Heat a little oil in a pan, cook onions and garlic until soft, then add the grated carrot. Stir in lentils, tomatoes, tomato paste, oregano, cinnamon, paprika, and vegetable stock. Simmer for 15 minutes until thick and flavourful.

Step 3: Make the béchamel

Melt butter, whisk in flour, and cook for 1 minute. Gradually add milk, whisking until smooth. Season with salt, pepper, and nutmeg. Cook until creamy and slightly thick.

Step 4: Assemble the moussaka

Layer potatoes at the bottom of a baking dish. Add roasted aubergines, spoon over the lentil sauce, and repeat the layers. Finish with the béchamel sauce spread evenly on top.

Step 5: Bake until golden

Bake at 200°C for 25–30 minutes until the top turns lightly golden and bubbles around the edges.

Step 6: Rest and serve

Let the moussaka rest for 10 minutes before slicing. This helps layers set and makes serving easier.

Find it online: https://jamieolivereats.uk/vegetarian-moussaka/