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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.

Ingredients for vegetable moussaka casserole laid out with text overlay.
  • 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

A large spoon taking a scoop of vegetable moussaka casserole.

Print

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 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours
Servings 4
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.
    Diced potato, onion and eggplant in a baking dish.
  • 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.
    Roasted potatoes, onion and eggplant in a baking dish.
  • Add the tinned lentils, tinned tomatoes, tomato puree, garlic, and dried herbs, and mix well to combine.
    A baking dish with roasted vegetables and lentils in tomato sauce.
  • Return to the oven for a further 30 minutes, until the tomatoes have thickened up into a rich sauce. Mix well.
    Roasted eggplant and potatoes in tomato sauce.
  • 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.
    Homemade white sauce in a saucepan.
  • Pour the béchamel sauce over the lentil mixture, and top with a few slices of tomato.
    Uncooked moussaka in a baking dish topped with sliced tomatoes.
  • Return to the oven for a final 25 minutes, or until the topping is lightly browned.
    Cooked moussaka casserole topped with sliced tomatoes.
  • Allow to stand for a few minutes, then serve.
    A portion of vegetable moussaka with lentils and eggplant, topped with sliced tomato.

Nutrition

Serving: 1portion | Calories: 523kcal | Carbohydrates: 68.4g | Protein: 16.6g | Fat: 22.6g | Saturated Fat: 10.3g | Cholesterol: 43mg | Sodium: 281mg | Potassium: 1542mg | Fiber: 15.8g | Sugar: 15.1g | Calcium: 235mg | Iron: 5mg

💭 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
A large spoon taking a scoop of vegetable moussaka casserole.

Easy Vegetable Moussaka Casserole

Cheesy Eggplant Bake

Cheesy Eggplant Bake

Roasted Vegetable Fattoush

Roasted Vegetable Fattoush

One Pot Rice and Vegetable Casserole

One Pot Rice and Vegetable Casserole

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

Cheesy Vegetarian

Sheet Pan Gnocchi with Pumpkin and Feta

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!).

Gnocchi and pumpkin on a sheet pan with arugula and feta.

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.

❓ What are Gnocchi?

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!

Overhead shot of a portion of gnocchi with pumpkin and roasted tomatoes.

👩‍🍳 Why Roast Gnocchi on a Sheet Pan?

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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🥗 Ingredients and Substitutions

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

Ingredients for sheet pan gnocchi with pumpkin laid out with text overlay.
  • gnocchi – any type is fine, either fresh ones or the vacuum-packed kind
  • pumpkin
  • tomatoes – use nice quality ones, if you can (it makes a difference!). I used medium sized tomatoes, but cherry tomatoes would be fine too.
  • arugula / rocket (whatever you like to call it)
  • rosemary
  • red onion
  • garlic
  • feta cheese
  • garlic butter (or regular butter, if you don’t have garlic butter)

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 it’s not the right time of year to buy pumpkin in the shops, butternut squash is a perfect alternative.
  • The arugula (rocket) can be replaced by any fresh green leaves which can brighten up the dish – perhaps some spinach, watercress, or even some fresh herbs like parsley or basil.
  • Instead of rosemary, you could use any other woody herb, like thyme or sage.
  • If you’re not a fan of feta cheese, you could use soft goat’s cheese, halloumi cheese, or even melt over a bit of cheddar!
  • Feel free to add extra vegetables to this roasted gnocchi recipe – anything that will roast up nicely will work, e.g. mushrooms, zucchini, or peppers.

Becca’s Top Tip

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.


📹 Recipe Video





Close up shot of roasted gnocchi, tomatoes, pumpkin and feta cheese.

🖨 Printable Instructions

Sheet pan gnocchi with pumpkin.

Print

Sheet Pan Gnocchi with Pumpkin and Feta

This sheet pan gnocchi is roasted up with pumpkin, feta cheese, and all sorts of other tasty ingredients. It’s a full meal in one!
Course Main Course
Cuisine Italian
Diet Vegetarian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 3 people
Calories 447kcal
Author Becca Heyes

Ingredients

  • 500 g (~ 1 lb) pumpkin (~ 1/2 a small pumpkin)
  • 1 red onion
  • 3 cloves garlic (unpeeled)
  • 1 Tablespoon oil
  • 200 g (~ 7 oz) tomatoes (~ 5 medium)
  • 500 g (~ 1 lb) gnocchi
  • 4 sprigs rosemary
  • 25 g (~ 1 Tbsp) garlic butter
  • 100 g (~ 3 1/2 oz) feta cheese
  • Large handful fresh rocket (arugula)

Instructions

  • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  • Cut the skin from the pumpkin, and chop it into bitesized chunks (perhaps an inch or so). Peel the red onion, and cut into wedges. Cut one end off each garlic clove, but otherwise leave unpeeled. Add the pumpkin, red onion and garlic to a baking tray, and toss with a tablespoon or so of oil.
    Raw pieces of pumpkin and red onion on a baking tray.
  • Roast the vegetables for 20 minutes, until they are starting to soften.
    Roasted pumpkin and red onion on a baking tray.
  • Cut the tomatoes into wedges and add those to the tray, along with the gnocchi. Mix gently to combine, and top with the whole stalks of rosemary.
    Uncooked gnocchi on a baking tray with tomatoes and rosemary.
  • Return to the oven for a further 20 minutes, until the gnocchi is just beginning to turn golden.
    Roasted gnocchi with tomatoes and pumpkin topped with rosemary.
  • Remove the rosemary from the tray, and squeeze the garlic out of the peels. Crumble over the feta cheese, and dot with pieces of garlic butter.
    Roasted gnocchi and pumpkin on a baking tray topped with feta cheese.
  • Return to the oven for a final 5 minutes, then serve topped with fresh rocket.
    Sheet pan gnocchi cooked with pumpkin and tomatoes.

Video





Nutrition

Serving: 1portion | Calories: 447kcal | Carbohydrates: 60.6g | Protein: 12.4g | Fat: 19.4g | Saturated Fat: 10.3g | Cholesterol: 48mg | Sodium: 448mg | Potassium: 1526mg | Fiber: 11.8g | Sugar: 12g | Calcium: 277mg | Iron: 5mg

💭 Recipe FAQs

Do I need to boil gnocchi before baking?

No! Just like when you fry gnocchi, you don’t need to boil the gnocchi before roasting it in the oven.

How should I store any leftovers?

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.

How should I reheat leftover roasted gnocchi?

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.

What to serve with sheet pan gnocchi?

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!

Can I make this recipe vegan?

Sure – just skip the garlic butter, and either leave out the feta altogether, or use your favourite vegan cheese.

🥔 Other Gnocchi Recipes

Vegetarian Italian Recipes
Sheet pan gnocchi with pumpkin.

Sheet Pan Gnocchi with Pumpkin and Feta

Pizza baked gnocchi topped with peppers, mushrooms and black olives.

Cheesy Pizza Baked Gnocchi

Easy Homemade Ricotta Gnocchi

Easy Homemade Ricotta Gnocchi

How To Fry Gnocchi (and why you should want to!)

How To Fry Gnocchi (and why you should want to!)

The post Sheet Pan Gnocchi with Pumpkin and Feta appeared first on Easy Cheesy Vegetarian.

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