# Vegetarian Moussaka

Recipe by [Nadia Yilmaz](https://fridge.menu/en/u/nadiayilmaz)

A layered vegetable moussaka with aubergine, courgette and potato in a tomato sauce, topped with cheese sauce.

Servings: 4 · Prep 25 min · Cook 30 min · Other

Vegetarian · Contains: gluten, milk, nuts

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Vegetarian Moussaka](https://image.fridge.menu/adaptations/2heq9iys/eed4cfe5b8f0be3c26c0d80c058632ac91042b367cd485120aea284e848cae06.jpg)

## Ingredients

- 2 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 2 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 250 g [Mushrooms](https://fridge.menu/en/i/mushroom) — finely chopped
- 800 g [Canned chopped tomatoes](https://fridge.menu/en/i/canned-chopped-tomatoes)
- 3 tbsp [Sun-dried tomatoes](https://fridge.menu/en/i/sun-dried-tomatoes) — finely chopped
- 1 tsp [Oregano](https://fridge.menu/en/i/oregano) — dried
- 0.5 tsp [Rosemary](https://fridge.menu/en/i/rosemary) — fresh, finely chopped
- 1 tsp [Cumin](https://fridge.menu/en/i/cumin) — dried
- 1 tsp [Cinnamon](https://fridge.menu/en/i/cinnamon) — dried
- 2 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil) — for frying
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 1 tbsp [Butter](https://fridge.menu/en/i/butter)
- 1 tbsp [Plain flour](https://fridge.menu/en/i/flour)
- 300 ml [Milk](https://fridge.menu/en/i/milk)
- 250 g [Mozzarella](https://fridge.menu/en/i/mozzarella) — diced
- 1 pinch [Nutmeg](https://fridge.menu/en/i/nutmeg) — freshly grated
- 1 pcs [Courgette](https://fridge.menu/en/i/zucchini) — cut into very thin slices
- 1 pcs Aubergine — cut into thin slices
- 400 g [Potato](https://fridge.menu/en/i/potato) — boiled and sliced
- 1 tbsp [Butter](https://fridge.menu/en/i/butter) — for the baking dish

## Steps

1. Put the onion, garlic and olive oil into a pan and fry over medium heat until the onion softens. (5 min)
2. Add the mushrooms and fry over high heat, stirring. (4 min)
3. Add the canned chopped tomatoes and sun-dried tomatoes to the pan along with the oregano, rosemary, cumin and cinnamon. Mix well. (1 min)
4. Leave to simmer uncovered over low heat until the sauce reduces slightly. (10 min)
5. Season with salt and black pepper.
6. Melt the butter in a pan over low heat, stir in the flour and gradually add the milk, stirring. (2 min)
7. Bring to the boil and stir the sauce well until smooth and lump-free. (3 min)
8. Add more milk if needed.
9. Add the mozzarella to the sauce and stir until the cheese melts. (2 min)
10. Season with nutmeg, salt and black pepper.
11. Fry the aubergine slices until soft in a pan with a little olive oil. (5 min)
12. Spread the béchamel sauce over the bottom of a greased 24 x 30 cm baking dish.
13. Layer the tomato sauce, courgette, aubergine slices and boiled potato slices.
14. Make two such layers.
15. Finish with a layer of béchamel sauce.
16. Bake in a preheated fan oven at 180°C for 30-45 minutes, until the vegetables are soft. (37 min)

Published 2026-10-07

https://fridge.menu/en/r/moussaka-2heq9iys

---
Report this recipe: https://fridge.menu/_/report?kind=adaptation&lang=en&ref=2heq9iys · Something wrong? Tell us — no account needed. Write to hello@fridge.menu