Autumn Vegetable Vegetarian Moussaka

Moussaka is a classic Greek dish usually made with layers of eggplant, potatoes and meat. Here, we are skipping the meat and adding nutrient-dense autumn vegetables.

Serves: 10Prep: 30 minutesCook: 45 minutesTotal: 1 hour 15 minutesDifficulty: Medium

Serves: 10

Ingredients

  • 4 tablespoons olive oil, divided
  • 2 cups vegetable broth
  • Salt and fresh ground black pepper
  • 1 teaspoon dried oregano or 1 Tbsp. fresh
  • 4 medium potatoes, about 1½ lbs., peeled and sliced ¼” thick
  • 1 1/4 pounds butternut squash, peeled, seeded and sliced ¼” thick
  • 1 bunch asparagus, trimmed
  • 2 leeks, cut into ¼” slices and washed well, about 2 cups
  • 4 cloves garlic, thinly sliced
  • 1 can (14.5 oz.) Muir Glen® Organic Fire Roasted Crushed Tomatoes
  • 1 can (15 oz.) garbanzo beans, drained and rinsed
  • 3 ounces feta cheese crumbles, about 1 cup
  • 2 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3 cups whole milk
  • 2 eggs, beaten
  • 2 tablespoons grated Pecorino Romano or Parmesan cheese

Directions

  • Preheat oven to 400°F. Brush 3 sheet trays with 1 teaspoon olive oil each and arrange the potatoes on one tray, squash slices on another and the leeks and asparagus together on the third tray. Pour ⅔ cup vegetable broth over each tray and season with salt, pepper and oregano.
  • Roast vegetables until tender, about 10 minutes for the asparagus and leeks and about 20-25 minutes for the squash and potatoes. Allow vegetables to cool while you prepare the tomatoes and the béchamel sauce.
  • Heat 2 tablespoons olive oil in a medium saucepan and add the garlic and cook 30 seconds to a minute over medium-low heat until fragrant. Season with salt and pepper and add the tomatoes and garbanzo beans and stir, and gently crush the garbanzo beans and cook for 5-7 minutes to reduce excess moisture. Set aside.
  • Melt the butter in a medium saucepan and whisk in the flour, allspice, cinnamon and cloves. Cook the mixture until fragrant and slightly golden over medium-low heat. Gradually whisk in the milk and cook mixture while stirring until thickened. Remove from heat and whisk in the eggs and Pecorino cheese.
  • In a 9”x13” baking pan brushed with the remaining olive oil, arrange the potatoes in a single layer. Next layer on the asparagus and leeks. Spread the tomatoes and garbanzo beans over the asparagus and then sprinkle with the feta cheese. Top with the squash and pour the béchamel over the entire dish, covering the squash layer evenly. Reduce oven temperature to 350°F and bake for 40-45 minutes, until the top is golden brown.
  • Turn on the broiler and broil the top of the moussaka 5-8” away from broiler to brown evenly. Allow the dish to stand for 10 minutes before cutting into squares and serving. Refrigerate leftovers.

Recipe Information

Serves: 10

Ingredients

  • 4 tablespoons olive oil, divided
  • 2 cups vegetable broth
  • Salt and fresh ground black pepper
  • 1 teaspoon dried oregano or 1 Tbsp. fresh
  • 4 medium potatoes, about 1½ lbs., peeled and sliced ¼” thick
  • 1 1/4 pounds butternut squash, peeled, seeded and sliced ¼” thick
  • 1 bunch asparagus, trimmed
  • 2 leeks, cut into ¼” slices and washed well, about 2 cups
  • 4 cloves garlic, thinly sliced
  • 1 can (14.5 oz.) Muir Glen® Organic Fire Roasted Crushed Tomatoes
  • 1 can (15 oz.) garbanzo beans, drained and rinsed
  • 3 ounces feta cheese crumbles, about 1 cup
  • 2 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 3 cups whole milk
  • 2 eggs, beaten
  • 2 tablespoons grated Pecorino Romano or Parmesan cheese

Directions

  • Preheat oven to 400°F. Brush 3 sheet trays with 1 teaspoon olive oil each and arrange the potatoes on one tray, squash slices on another and the leeks and asparagus together on the third tray. Pour ⅔ cup vegetable broth over each tray and season with salt, pepper and oregano.
  • Roast vegetables until tender, about 10 minutes for the asparagus and leeks and about 20-25 minutes for the squash and potatoes. Allow vegetables to cool while you prepare the tomatoes and the béchamel sauce.
  • Heat 2 tablespoons olive oil in a medium saucepan and add the garlic and cook 30 seconds to a minute over medium-low heat until fragrant. Season with salt and pepper and add the tomatoes and garbanzo beans and stir, and gently crush the garbanzo beans and cook for 5-7 minutes to reduce excess moisture. Set aside.
  • Melt the butter in a medium saucepan and whisk in the flour, allspice, cinnamon and cloves. Cook the mixture until fragrant and slightly golden over medium-low heat. Gradually whisk in the milk and cook mixture while stirring until thickened. Remove from heat and whisk in the eggs and Pecorino cheese.
  • In a 9”x13” baking pan brushed with the remaining olive oil, arrange the potatoes in a single layer. Next layer on the asparagus and leeks. Spread the tomatoes and garbanzo beans over the asparagus and then sprinkle with the feta cheese. Top with the squash and pour the béchamel over the entire dish, covering the squash layer evenly. Reduce oven temperature to 350°F and bake for 40-45 minutes, until the top is golden brown.
  • Turn on the broiler and broil the top of the moussaka 5-8” away from broiler to brown evenly. Allow the dish to stand for 10 minutes before cutting into squares and serving. Refrigerate leftovers.

Nutrition Information

Nutrition Information
Amount per serving
Calories270
Total Fat12g
Saturated Fat4.5g
Cholesterol50mg
Sodium320mg
Total Carbohydrate33g
Dietary Fiber6g
Sugars7g
Protein10g