Veggie Moussakas (Moussakas me laxanika)


I met up with a friend in Kefalonia, and she asked me if I had a recipe for Moussaka with vegetables, it just so happens that I did, and to be honest I had never made this version.  Last Sunday I took out my pots and pans and started working on it, and the end result was fabulous!!! It took me a bit longer to make than the usual time because there is a bit more work to be done.    This is a much lighter version of the traditional Moussaka that has meat, and of course let’s not forget how much frying is involved. 

So, to my sweet friend Lesley this post is for you!  Enjoy and let me know how it turned out…..:)  

(When I meet up with Leslie she always has 3 more wonderful people with her, so I can’t leave them out of this post…Sharon her sister sweet lady :), James, Lesley’s husband and Pierce, Sharon’s husband…exceptional bunch of human beings with hearts of gold!!!  🙂  Have a great winter guys).


5 Aubergines sliced

3 Red bell peppers of choice

4 Large potatoes sliced

4 Zucchinis sliced

1/4 cup Parsley chopped

Olive Oil

Salt and Pepper


Yogurt Bechamel Sauce:

5 tablespoons of Cooking Butter

8 tablespoons of All purpose flour

4 cups of Milk

1 cup Yogurt (greek style)

1 Egg Yolk

1 cup Bread crumbs

1 cup Parmesan Cheese


Tomato Sauce:

5 fresh Tomatoes cubed

5 tablespoons Olive Oil

2 Garlic Cloves diced

1 Onion chopped

1 large Carrot grated

2 tablespoon of Sugar

Salt and Pepper





Oil brush a large baking pan, and then toss in all the vegetables sprinkle Olive oil, salt and pepper, and bake at 180 degrees for 40 minutes.  Once the vegetables are ready top with olive oil, parsley, cheese and set aside.


In a small blender add in the garlic, onion,  sugar, salt, pepper and tomatoes and blend.


In a small sauce pot simmer for 1/2 hour at low heat and then add in the chopped parsley, a sugar stir and simmer for another 20 minutes.  Once the sauce is ready start the layering process, vegetables, then add tomato sauce, then the second layer of vegetables and tomato sauce and continue until vegetables and sauce are finished.  


Start the Bechamel sauce by adding in the butter to melt, and then the flour  Stir in slowly the milk,  egg yolk. ( I usually add in a handful of cheese) and stir until it starts to thicken.


Once the sauce has thicken pour onto the vegetables..top off with the breadcrumbs and cheese by spreading the cheese first, and then the breadcrumbs.  Bake at 180 degrees for 1 hour and until golden brown.



It took me just under two hours to make this dish, due to the baking process.  But it was worth it…I hope you enjoy, if you decide to make this dish let me know how it turned out.

Kali Orexi!!!!



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