Moussaka With A Twist

Traditional moussaka is usually made with lamb and a béchamel sauce (cheese, butter, and flour). I changed this up by using lentils instead of lamb and mashed potatoes instead of the béchamel sauce. With the help of Penzeys Spices, an amazing spice shop based out of Milwaukee, this turned out super delicious and was easier to make than it looks. Give it a go and you won’t be disappointed!


Serves 4-6


Moussaka With A Twist

  • 4 potatoes, scrubbed & diced
  • 1 eggplant, peeled & sliced into 1/4" thick rounds
  • 2 onions, diced
  • 2 garlic cloves, minced
  • 1 cup dry lentils
  • 2 1/2 cups water
  • 1 cup almond milk
  • 2 tbsp Earth Balance Spread
  • 1 tsp Cinnamon
  • 2 tbsp Penzeys Green Seasoning*

*Penzeys Greek Seasoning is a mix of salt, oregano, black pepper, lemon peel, marjoram, and garlic. You can make this yourself by combining the spices together and then using 2 tbsp of the mix, or you can buy this mix here

*Penzeys Cinnamon is amazing and I recommend using their product, but you can always use whatever cinnamon you have in your spice cabinet. Here’s a link to their product.

Cook The Potatoes

Dice up the potatoes and start cooking in a large pot of water on your stove. Get them going first before you start putting the rest of the moussaka together.

The Sauce

You’ll need two pots for the sauce - one for the lentils and one for the rest. In one pot, combine one cup of dry lentils and two cups of water together and cook for about 20-30 minutes or until the lentils have absorbed all of the water. Its ok if the lentils are a little chewy when they’re done cooking, they’ll finish in the tomato sauce.

In another larger pot, add 1/2 a cup of water and cook the onions and garlic together. Once the lentils are done, add them to the onions and garlic mixture. Add in the tomato sauce, Greek Seasoning, and cinnamon and let simmer for about 10 minutes.


Mash the Potatoes

Once the potatoes are soft, drain the water and add one cup of almond milk and two tbsp of Earth Balance butter or Extra Virgin Olive Oil and mash them together.


Peel the skin off your eggplant and slice it into 1/4” slices. In a 11x13 casserole dish, or a large round dish, add about 3/4 cup of the lentil and tomato sauce to the bottom and spread thinly. Layer the eggplant on top like this:


Add the remaining amount of the tomato sauce and lentils to the top of the eggplant and top with the mashed potatoes. 

Bake at 350 degrees for 45 minutes uncovered.