I love moussaka but finding a good vegetarian recipe is not easy, especially one that is gluten free.

My recipe is a combination of Jamie Oliver’s veggie moussaka and Martha Stewarts’s meat moussaka with my own variations thrown in. I pre-bake the veggies in the oven instead of pan frying them to save prep time, and the typical bechamel sauce is replaced with a feta and ricotta cheese mixture to make this moussaka gluten free.

Although this recipe is quicker than others, making moussaka is time consuming so save this for a day that you have a little extra time to put dinner together. It is worth the effort though, and even meat eaters find this veggie moussaka to be delicious.

Ingredients:

1 LARGE eggplant
2 medium zucchini
4 small red potatoes
1/2 tsp salt
1/2 tsp ground black pepper
12 tbsp Coconut oil  (or Vegetable oil)
1/2 cup Sprouted green lentils (regular lentils will work too but take longer to cook)
1 red onion
1 jar (25 oz) of Pasta Sauce
1 cup Feta cheese
1 cup Ricotta cheese

Directions:
1. Preheat oven to 400*F.
2. Cut the eggplant lengthwise into 1/2-1inch slices. Combine the salt and pepper with 6 tbsp olive oil on a baking sheet and toss with the eggplant. Place the eggplant slices in a single layer on the baking sheet (you may need more than one). Place the baking sheet(s) in the oven and bake for 20-30 mins until soft and fully cooked (the eggplant slices will shrivel and shrink a bit).

3. Peel the potatoes and cut into 1/2-inch slices. Cut the zucchini into 1/2-inch slices as well, and toss both the potato and zucchini slices with the remaining 6 tbsp in oil. Spread the slices into a single layer onto baking sheets and bake in the oven for 20-30 mins until soft and slightly golden.

4. Cook the lentils according to package directions (sprouted lentils cook in 5 mins, regular lentils will take much longer). Drain any excess water and set aside.
5. Dice the onion and sauté in a little bit of oil for 4-5 mins in a saucepan. Add the lentils and tomato sauce. Stir until combined then set aside.

6. Layer half of the eggplant slices in the bottom of a 3-quart casserole dish. Layer half of the potato and zucchini slices on top of the eggplant.

7. Pour half the sauce mixture over the layered vegetables. Then layer the rest of the eggplant, potato and zucchini slices over the sauce. Pour the remaining sauce on top.
8. Combine the ricotta and feta cheese in a large bowl and then spread evenly over casserole.
9. Broil in oven until cheese is spotted brown (about 10 mins).

10. Cut into squares and serve.