Cheesy Vegetarian

Easy Vegetable Moussaka Casserole

Just like vegetable lasagne, vegetarian moussaka is one of those dishes that I adore, but I rarely cook for myself, because it always seems like such a huge effort. Cooking lentils, boiling potatoes, grilling slices of eggplant, simmering tomato sauce… the vast majority of the time, I really, truly can not be bothered.

That’s why this vegetable moussaka casserole is such a revelation! It’s a casserole-style version of my favourite veggie moussaka, which tastes just the same, but is so much less effort to make! Just stick everything in a baking dish and let it do its thing, casserole-style.

A spoon taking a scoop from a baking dish of cheesy moussaka casserole.

This moussaka casserole has two sections:

a tasty tomatoey layer underneath, made with all the usual ingredients you’d expect to find in a vegetable moussaka – tender lentils, melt-in-your-mouth eggplant and roasted potatoes, cooked in a rich tomato sauce
a thick layer of creamy bechamel sauce on top

As you scoop into the casserole, the creamy sauce drips down and smothers the tomatoey layer. It. Is. Delicious.

How is this Easier than a Regular Vegetarian Moussaka?

I’m not going to lie, this vegetable moussaka casserole takes quite a long time to bake, and the ingredients list is a fair bit longer than the majority of my easy recipes.

However, I stand by the fact that this is so much easier to make than most moussaka recipes. Although it takes a while to cook, it’s almost all hands-off time, where you can go and relax / do some other useful jobs / play with your kids / whatever else you like to do with your life.

Vegetarian moussaka casserole topped with sliced tomato.

This vegetarian moussaka casserole is easy to make because:

using canned lentils mean there’s no boiling required.
the vegetables are roasted in the oven, rather than the more hands-on method of cooking them on the stovetop.
there’s no fiddly layering of sliced ingredients – it’s all baked up together.
even the tomatoey sauce is cooked right there in the oven with the other ingredients.

It’s definitely not a quick weeknight dinner, but if you’re at home over the weekend, it’s the perfect dish to have baking in the oven while you’re busy with other things.

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Overhead shot of a cheesy topped moussaka casserole with sliced tomatoes.

Ingredients

Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.

potatoes
eggplant (aubergine)
canned lentils (mine were green lentils)
onion – I only used half an onion (a small onion would also work!)
canned tomatoes
tomato paste
garlic – I used pre-minced garlic from a jar (my favourite time-saving ingredient!)
dried herbs – mint and oregano. I very rarely use dried mint but trust me, it tastes amazing in moussaka! Not a hint of toothpaste, I promise.
tomato – to slice up for the topping
milk, flour and butter – for the creamy white sauce. You can add a pinch of nutmeg to it as well, if you like.

Becca’s Top Tip

I used the same baking dish to roast up my vegetables, and then to cook the casserole itself. If you’ve got a little less time on your hands, the veggies will actually roast a little quicker if you spread them out on a baking tray – but I wanted to save on dishes to wash! I love a one pot meal.

Recipe Video

Overhead shot of a portion of vegetable moussaka with salad.

Printable Instructions

Vegetable Moussaka Casserole

This vegetable moussaka casserole is a much easier version of a vegetarian moussaka – but is just as tasty, with a luxurious creamy topping!

Course Main Course

Cuisine Greek, Middle Eastern, Turkish

Diet Vegetarian

Prep Time 25

Cook Time 1 35

Total Time 2

Servings

Calories 523kcal

Author Becca Heyes

Ingredients

For the lentil layer:

1 medium eggplant (aubergine) (~ 250g / ~ 9 oz)
~ 500g (~ 1 lb) potatoes
1 medium onion (or 1/2 large onion)
2 Tbsp oil
400 g tinned lentils, drained (240g, or ~ 1 1/4 cups, when drained)
400 g tin (~ 1 1/3 cups) chopped tomatoes
1 Tbsp tomato puree
1 tsp minced garlic
1/2 tsp dried mint
1/2 tsp dried oregano

For the topping:

60 g (~ 2 oz) butter
60 g (~ 2 oz) plain flour
500 ml (~ 2 cups) milk
1/2 tsp salt
1 large tomato, sliced

Instructions

Preheat the oven to 190°C (Gas Mark 5 / 375°F).
Cut the eggplant, potatoes and onion into 2cm dice (I didn’t bother peeling the potatoes). Toss them in a little oil, and add to a baking dish – mine measured approx. 8 x 8 inches.
Roast the vegetables in the centre of the oven for around 50 minutes, stirring once or twice during cooking, or until the vegetables are fairly soft (the potatoes might still be a bit al dente). If you decide to spread the vegetables out onto a baking tray instead of using the dish, they will cook more quickly.
Add the tinned lentils, tinned tomatoes, tomato puree, garlic, and dried herbs, and mix well to combine.
Return to the oven for a further 30 minutes, until the tomatoes have thickened up into a rich sauce. Mix well.
To make the béchamel topping, melt the butter in a saucepan over a medium-low heat, and add the flour. Mix to create a thick paste (a roux), and cook for a minute or so, stirring constantly. Add the milk a little at a time, stirring until smooth each time before adding more milk. Season to taste with salt. If you need more detailed instructions, check out my white sauce recipe.
Pour the béchamel sauce over the lentil mixture, and top with a few slices of tomato.
Return to the oven for a final 25 minutes, or until the topping is lightly browned.
Allow to stand for a few minutes, then serve.

Nutrition

Recipe FAQs

Can I prepare moussaka in advance?

Absolutely! The casserole can either be cooked entirely and then reheated when needed, or you can assemble it, then do the final bake just before serving.

Can I freeze leftover moussaka?

Moussaka is perfect for batch cooking – just transfer any leftovers to a freezer-safe tub, and freeze. Reheat thoroughly in the microwave.

Other Eggplant Recipes

Vegetarian Casserole Recipes

Easy Vegetable Moussaka Casserole

Cheesy Eggplant Bake

Roasted Vegetable Fattoush

One Pot Rice and Vegetable Casserole

The post Easy Vegetable Moussaka Casserole appeared first on Easy Cheesy Vegetarian.

Cheesy Vegetarian

25 Vegetarian Picnic Recipes

Summer is here! Hurrah! At this time of year, my tastes definitely change. No more hearty, cheesy casseroles – now, it’s all about summer recipes. I’m thinking fresh salads, picnic food, and easy cold lunches.

And of course, summer is the perfect excuse to eat outside whenever you can. Whether it’s a proper picnic in the park or just a few nibbles in the garden, everything tastes better in the sunshine. I always have a few easy vegetarian recipes up my sleeve that are easy to pack up and take out – things like pasta salads, picnic nibbles, and quiches.

Collage showing vegetarian picnic recipes with text overlay.

I love how summer food often feels super relaxed and thrown together (in the best possible way). A bit of this, a handful of that, whatever fresh ingredients you’ve got in the fridge… somehow it all just works, even without a lot of forethought. Sometimes our meals are as simple as a slice of crusty bread with some hummus and grilled veggies, or a colourful salad topped with crumbled cheese and a zingy dressing – it’s the kind of food that feels light but still totally satisfying.

Why You’ll Love These Recipes

They’re all light and summery – perfect for eating in the warm weather.
These recipes are easy to pack up and take outside, whether that be as part of an elaborate picnic, or a simple picnic lunch.
As with all of my vegetarian recipes, they’re all simple to make, with no hard-to-find ingredients.
Plus, these recipes are big on flavour and low on faff – just how I like it.

Vegetarian Picnic Recipes

Without further ado, onto the recipes!

Lentil Sausage Rolls

These vegetarian sausage rolls are stuffed with a seriously tasty lentil and mushroom filling, wrapped up in flaky puff pastry. They’re perfect to batch cook, and can be served cold as part of a picnic. We also love them packed up in lunch boxes!

Vegetarian Lentil Sausage Rolls

These vegetarian lentil sausage rolls are packed with rich, earthy flavours, and they’re perfect for a kids’ party or a lunchbox!

Total time: 1

Servings: 16 small rolls

Get the recipe here!

Parmesan Baked Fava Bean Chips

These crispy fava bean chips make a great crunchy snack, as an alternative to nuts or potato chips. Flavour them however you like – I made cheesy ones!

Parmesan Baked Fava Bean Chips

These parmesan baked fava bean chips are a crispy, crunchy snack idea – perfect for entertaining, or for a nut-free lunchbox snack!

Total time: 1 10

Servings: 6 people

Get the recipe here!

Tex-Mex Tortilla Roll-Ups

Tortilla roll-ups make such a fun alternative to a sandwich for picnics and lunch boxes, or just to eat at home for a quick lunch.

Easy Tex-Mex Tortilla Roll-Ups

Tortilla roll-ups are a quick and exciting lunch option, or to serve on a platter at parties. These cheesy Tex-Mex ones are so tasty!

Total time: 10

Servings: 2 people

Get the recipe here!

A plateful of vegetarian Tex-Mex tortilla roll-ups.

Peach and Mozzarella Salad with Rocket

Juicy peaches work so well in this tasty vegetarian salad, along with creamy mozzarella, crunchy homemade croutons, and a simple balsamic dressing. This one is a real favourite of mine.

A plate with a portion of peach and mozzarella salad.

Peach and Mozzarella Salad with Rocket

This peach and mozzarella salad is bursting with fresh summer flavour, including sweet peach, creamy cheese, and crunchy homemade croutons!

Total time: 20

Servings: 2 people

Get the recipe here!

Peach and mozzarella salad with homemade croutons, tomatoes and pumpkin seeds.

Mediterranean Vegetable Flatbreads with Goat Cheese

One of my favourite summery dinners – a tasty mixture of vegetables and soft goat cheese, wrapped up in a flatbread. These are so adaptable, so they make great fridge clearers!

A flatbread topped with vegetables, goat cheese and sour cream.

Mediterranean Vegetable Flatbreads with Goat Cheese

Mediterranean vegetable flatbreads, piled up with sweet and jammy veggies, creamy dressing, soft goat cheese and fresh basil.

Total time: 35

Servings: 3 people

Get the recipe here!

A Mediterranean vegetable flatbread on a plate.

Spinach and Goat Cheese Self-Crusting Quiche

A big slice of this self-crusting quiche is great packed up for a picnic or lunch on the go. The fluffy egg mixture forms its own crust as it cooks – you won’t miss the pastry!

Spinach and goat’s cheese self-crusting quiche

This self-crusting quiche has no pastry, but still heaps and heaps of flavour! It forms its own crust thanks to a special extra ingredient.

Total time: 1 5

Servings: 6 slices

Get the recipe here!

Creamy Chickpea Salad Sandwiches

This creamy chickpea salad can be served on its own, scooped up on tortilla chips, or inside some crusty bread to make the perfect high protein vegetarian sandwich!

Creamy chickpea salad sandwiches

These creamy chickpea salad sandwiches are a quick and easy vegetarian lunch option that’s endlessly adaptable!

Total time: 10

Servings: 6 sandwiches

Get the recipe here!

Easy Homemade Flatbreads

These homemade flatbreads require only 3 ingredients (and no yeast!). Pack them up in your picnic basket with a variety of fillings, and let everyone construct their own lunch.

Easy Homemade Flatbreads (Italian Piadina)

These homemade flatbreads are so easy to make, with no yeast required! They’re perfect stuffed with all kinds of sweet or savoury fillings.

Total time: 45

Servings: 6 piada

Get the recipe here!

A homemade flatbread on a board, stuffed with avocado, tomatoes and fresh mozzarella cheese.

Cheesy Veggie Fritters

These cheesy vegetable fritters are great served warm or cold, and they’re such a tasty way to clear out any veggies from the fridge! Serve them with some tzatziki for dipping, if you’re feeling fancy.

Cheesy Veggie Fritters

These cheesy veggie fritters are the perfect easy vegetarian lunch, with plenty of vegetables and crispy cheese! A great fridge clearer.

Total time: 30

Servings: 3 people

Get the recipe here!

A stack of cheesy vegetable fritters on a board.

Carrot and Cheddar Bites

These cheesy bites are one of my all-time favourites for packing up into a picnic. They’re super easy to make, and far more tasty than they sound!

Carrot and Cheddar Bites

These cheesy little carrot and cheddar bites are the perfect finger food for a vegetarian party buffet – or just a mid-afternoon snack!

Total time: 45

Servings: 15 balls

Get the recipe here!

A stack of cheesy carrot bites on a plate with a ramekin of ketchup.

Cheesy Lentil and Veggie Slice

A slice of this tasty, cheesy slice is beautiful served cold – plus, it’s packed with protein and fresh vegetables!

Cheesy Lentil and Veggie Slice

This cheesy lentil and veggie slice is absolutely packed with flavour, and it can be made with store cupboard ingredients, using whatever veggies you have in the house!

Total time: 1 40

Servings: 6 people

Get the recipe here!

Chickpea Pasta Salad

Pasta salad is a versatile meal that can be packed up for picnics, or kept in the fridge so you can dig into it throughout the week. I love to add chickpeas, feta cheese, and heaps of fresh veggies.

Chickpea Pasta Salad

This chickpea pasta salad is hearty and nutritious, and absolutely packed with vibrant flavours and textures!

Total time: 20

Servings: 4 people

Get the recipe here!

A bowlful of chickpea pasta salad with black olives and arugula.

Indian Naan Bread Pizza with Paneer

Pizza is one of our favourite summer dinners, sliced up for everyone to share, and served with a green salad, coleslaw, and crunchy veggie sticks. This Indian-inspired pizza is topped with paneer cheese and a curry-infused pizza sauce.

Indian pizza with tomatoes and paneer on a naan crust.

Indian Pizza with Paneer (Naan Bread Pizza)

This Indian pizza with paneer is made on a naan bread base, with a curry-infused pizza sauce. The most incredible fusion food!

Total time: 25

Servings: 2 people

Get the recipe here!

Feta and Roasted Vegetable Crustless Quiche

This roasted vegetable crustless quiche is packed with tasty ingredients, and since there’s no pastry, it’s a light and healthy meal that’s perfect for warmer weather.

A slice of vegetable crustless quiche on a plate with baby potatoes and salad.

Feta and Roasted Vegetable Crustless Quiche

This tasty vegetarian crustless quiche is packed with roasted vegetables and chunks of feta cheese – so much flavour, and no pastry!

Total time: 1 50

Servings: 6 people

Get the recipe here!

A slice of vegetable crustless quiche on a plate with potatoes and salad.

Roasted Vegetable Quesadillas

I make quesadillas at least once a week, as they’re such an easy meal! For these roasted veggie quesadillas, try cooking up a big batch of roasted vegetables at the start of the week, which you can dig into throughout the week for salads, pasta dishes, etc.

A plateful of roasted veggie quesadillas.

Roasted Vegetable Quesadillas

These roasted vegetable quesadillas are bursting with juicy veggies and gooey cheese, inside a crisp tortilla. Such an easy vegetarian meal!

Total time: 1 5

Servings: 6 people

Get the recipe here!

Slices of roasted vegetable quesadillas on a cutting board.

Extra Special Tabbouleh Salad with Halloumi

Tabbouleh is another vegetarian salad that’s great to have on hand in the fridge all summer long! This version is extra special, with all sorts of bonus tasty ingredients. I love to serve it as part of a light lunch, with pitta bread and hummus.

A plateful of tabbouleh salad with pitta sticks and hummus.

Extra Special Tabbouleh with Halloumi Cheese

An extra special version of tabbouleh with halloumi cheese, chickpeas, olives, and much more! A tasty, healthy vegetarian salad.

Total time: 50

Servings: 4 people

Get the recipe here!

Extra special tabbouleh salad with halloumi and olives.

Coronation Chickpeas

Coronation chickpeas are a vegetarian version of a traditional British recipe, with a lightly curried creamy sauce. There’s so much flavour, and they are wonderful served with toast or salad, or packed up into a picnic.

Coronation Chickpeas

Coronation chickpeas are a quick and seriously flavourful vegetarian version of the British dish coronation chicken. Perfect for picnics!

Total time: 5

Servings: 3 people

Get the recipe here!

Creamy coronation chickpeas on toast and lettuce.

Cold Spinach Dip with Greek Yogurt

This cold spinach dip can be whipped up in minutes, and is so tasty served with crackers for dipping. This one’s great for lunch boxes too!

Cold Spinach Dip (with Greek Yogurt)

A healthy cold spinach dip with loads of veggies and Greek yogurt – super creamy, and perfect to spread on something crunchy!

Total time: 15

Servings: 3 people

Get the recipe here!

Easy Baked Mushroom Tikka

One of my all-time favourite lunches! These juicy roasted mushrooms have so much flavour, in a tasty tikka coating. I love them served with naan bread, salad, and a yogurt dip.

Mushroom Tikka

This mushroom tikka is baked in an easy spiced yogurt marinade, which intensifies as it cooks and gets crispy round the edges. Irresistible!

Total time: 50

Servings: 2 people

Get the recipe here!

Baked mushroom tikka in a bowl with naan bread and salad.

White Bean Hummus with Feta Cheese

Homemade hummus is so easy to make, and makes a wonderful addition to picnics or summery meals. This version uses white beans, lemon juice and feta cheese for maximum flavour.

White bean hummus in a bowl topped with crumbled feta and lemon wedges.

White Bean Hummus with Feta (No Tahini)

This white bean hummus with lemon and feta is quick to prepare, packed with fresh flavours, and perfect for picnics, snacks or light lunches.

Total time: 5

Servings: 2 people

Get the recipe here!

White bean hummus topped with lemon wedges and crumbled feta cheese.

Air Fryer Pitta Bread Pizza

I love making pitta bread pizzas in the air fryer for a quick and easy lunch that doesn’t heat up the whole house. These ones have two layers of toppings and cheese!

Air Fryer Pitta Pizza

These easy air fryer pitta pizzas can be made in just a few minutes. Plus, you get TWO layers of whatever pizza toppings you like!

Servings: 1 person

Get the recipe here!

Vegetarian pitta bread pizza in an air fryer.

Sun-Dried Tomato Hummus

Homemade hummus is so quick and easy to make, and I love adding my own flavourings. This one is made seriously tasty with sun-dried tomatoes, basil and toasted pine nuts.

Sun-dried tomato hummus

This sun-dried tomato hummus takes just minutes to make, with only a few ingredients, and it tastes so much better than shop-bought hummus!

Total time: 10

Servings: 4 people

Get the recipe here!

Creamy Cowboy Caviar with Avocado Dressing

Cowboy caviar is a simple vegan bean salad that’s absolutely packed with fresh, crunchy vegetables. My version is coated in a creamy avocado dressing for extra deliciousness! I love this scooped up on tortilla chips.

Creamy Cowboy Caviar (with Avocado Dressing)

This creamy cowboy caviar is an irresistible version of a simple bean salad, with fresh flavours and a creamy avocado dressing.

Total time: 15

Servings: 6 people

Get the recipe here!

A hand scooping creamy cowboy caviar with a tortilla chip.

Easy Cheesy Chickpea Burgers

What could be more summery than a veggie burger?! These chickpea burgers are easy to make, and great stacked up with fresh toppings.

Easy Cheesy Chickpea Burgers

An easy chickpea burger recipe that makes a fantastically hearty, cheesy burger. They’re so quick and easy to prepare!

Total time: 45

Servings: 4 burgers

Get the recipe here!

Roasted Vegetable Fattoush

Fattoush is a tasty salad made with crispy pitta bread croutons. My version also has roasted vegetables and plenty of other tasty mix-ins!

Roasted Vegetable Fattoush

This roasted vegetable fattoush is a hearty, filling salad that’s absolutely packed with tasty bits. Definitely not the type of salad you only eat out of obligation!

Total time: 55

Servings: 4 people

Get the recipe here!

Top Tips for a Perfect Vegetarian Picnic

Don’t overcomplicate things – not everything needs to be elaborate and homemade. Try to aim for just one ‘main’ element (such as vegetarian sausage rolls or crustless quiche), plus one fun salad (like a pasta salad or bean salad). You can then augment your picnic with fresh veggies, fruit, and shop-bought snacks like potato chips or tortilla chips.
Make sure everything is well chilled before being packed up, to avoid warm, soggy food. You can also use ice packs to keep things fresh on the go.
Try to make sure you include at least one or two protein sources, to make sure everyone feels satisfied, even without any meat. Beans and chickpeas, boiled eggs, hummus and cheese are all great vegetarian protein sources that work well for picnics.