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.
This moussaka casserole has two sections:
As you scoop into the casserole, the creamy sauce drips down and smothers the tomatoey layer. It. Is. Delicious.
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.
This vegetarian moussaka casserole is easy to make because:
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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Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.
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.
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.
Moussaka is perfect for batch cooking – just transfer any leftovers to a freezer-safe tub, and freeze. Reheat thoroughly in the microwave.
The post Easy Vegetable Moussaka Casserole appeared first on Easy Cheesy Vegetarian.
It’s the time of year when pumpkins briefly appear in the shops – often adorable little mini ones that I can’t resist buying. This sheet pan gnocchi is the perfect recipe for them, whether you’ve got a whole pumpkin, or you’re trying to use up any scraps you have leftover after carving one!
This sheet pan gnocchi is a one pan meal, as all of the ingredients roast up on just one big baking tray (so there’s minimal washing up! Hurrah!).
This isn’t a saucy dish, but there are plenty of ingredients that keep the crispy gnocchi nice and moist – juicy roasted tomatoes, creamy feta cheese, the tender pieces of roasted pumpkin… the combination of flavours and textures is just wonderful. It really doesn’t need any additional sauce.
Just in case you’re not aware – gnocchi are little potato dumplings that originate from Italy. You can make homemade gnocchi from mashed potatoes (or if you don’t have time for potato gnocchi, ricotta gnocchi are a lot quicker!).
However, this sheet pan recipe actually uses shop-bought gnocchi, which is shelf stable, so a great ingredient to keep in the cupboard for any day you need an easy meal.
This sheet pan gnocchi is a super simple and easy one-pan recipe that can easily be adapted to suit your preferences!
If you’ve been reading Easy Cheesy Vegetarian for a while, you might know that I usually encourage people to pan fry gnocchi, in order to crisp it up and make it extra light and fluffy (it’s so much better than boiling!).
However, I really wanted to keep this sheet pan gnocchi to just one tray – I generally don’t like recipes that give me extra chores to do. Roasting the gnocchi in the oven gives it a similar crispy exterior, while also keeping the recipe super straightforward.
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Here’s what you’ll need to make this recipe. See the printable recipe card below for detailed ingredient quantities.
Because this recipe is essentially just ‘lots of stuff roasted up together’, it’s really easy to swap out any of the ingredients, if you want to put your own spin on the recipe. Here are some suggestions:
If you add lots of extra ingredients to this recipe (e.g. extra veggies), things may start to get a bit crowded. You can always spread the ingredients across two different baking sheets if needed.
No! Just like when you fry gnocchi, you don’t need to boil the gnocchi before roasting it in the oven.
This roasted gnocchi is best eaten fresh, but if you do have any leftovers, you can store them in an airtight container in the fridge for up to 3 days.
Leftovers can be reheated in the microwave for a couple of minutes, until piping hot. Don’t cook them for longer than necessary, or the gnocchi can become a little too chewy.
This recipe is designed to be a full meal-in-one, so it doesn’t really need anything else served alongside it. However, if you’d like to make side dishes, a simple salad or some garlic bread would be nice!
Sure – just skip the garlic butter, and either leave out the feta altogether, or use your favourite vegan cheese.
The post Sheet Pan Gnocchi with Pumpkin and Feta appeared first on Easy Cheesy Vegetarian.
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