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Tray of vegan moussaka with one slice cut out, exposing the layers of potato, lentils, eggplant, and creamy bechamel.

Vegan Moussaka with Creamy Bechamel

  • Author: Mimi Ace
  • Prep Time: 35 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 8 slices 1x
  • Category: Casserole
  • Method: Baking
  • Cuisine: Greek
  • Diet: Vegan


This vegan moussaka is a healthier version of the classic Greek comfort food. Full of eggplant, potatoes, lentils, and a creamy bechamel sauce, this Greek casserole is your next go-to dinner. 




  • 3 small russet potatoes
  • 2 medium eggplants
  • Salt + pepper 

Bechamel Sauce

  • 8 oz silken tofu 
  • 1 cup unsweetened non-dairy milk (I used soy)
  • 2 tbsp vegan butter 
  • 2 tbsp all-purpose flour 
  • 1/4 tsp salt

Lentil Sauce

  • 12 oz can cooked brown lentils (2 cups cooked) 
  • 1/4 cup veggie broth or water
  • 1 medium tomato, finely diced 
  • 1 small yellow onion, finely diced 
  • 5 tbsp tomato paste 
  • 3 cloves garlic, minced  
  • 2 tablespoons dried oregano 
  • 1/2 tsp ground cinnamon 
  • 1/4 tsp salt


1. Preheat oven to 400F. Cut eggplant into 4 equal slices lengthwise. Cut the potatoes into 1/4 inch slices. Spread evenly onto two baking trays. Drizzle with a little oil and sprinkle with salt + pepper. Bake for 30 minutes until eggplant is a little dried out and potatoes are slightly crispy. 

2. Meanwhile, make the lentil sauce.

  1. Drain and rinse lentils. Set aside.
  2. Add a little oil to a large pan over medium high heat. Once hot sauté onion and garlic for 3 minutes until translucent. 
  3. Add tomatoes, lentils, tomato paste, vegetable broth, oregano, cinnamon, and salt. Cook for about 5 minutes until the sauce is nice and thick. Remove from heat and set aside. 

3. Make the bechamel sauce.

  1. Melt vegan butter in a small pot over medium heat. Once melted, quickly whisk in the flour until a smooth paste forms.
  2. Raise the heat to medium high and pour in the non-dairy milk. Continuously whisk for about 3 minutes until the sauce is very well combined and starts to bubble and thicken. Stir in the salt and remove from heat. 
  3. Let cool for a few minutes, then blend the sauce with the silken tofu until smooth. Set aside. 

4. Assemble the moussaka. Grease a 11×17 baking tray. Layer the potatoes on the bottom of the tray, followed by the lentil sauce, eggplant, and the bechamel sauce. Bake 35 minutes until the top is golden. 

5. Let rest at least 10 minutes before eating. This moussaka is perfect for meal prep and will last about a week or so in the fridge, and is freezer-friendly! 


  • Serving Size: 1 slice
  • Calories: 174 calories
  • Sugar: 3.9g
  • Sodium: 202g
  • Fat: 5.8g
  • Saturated Fat: 1.34g
  • Unsaturated Fat: 4.3g
  • Trans Fat: 0g
  • Carbohydrates: 24.7g
  • Fiber: 4g
  • Protein: 6.8g
  • Cholesterol: 0g

Keywords: Vegan Moussaka, Greek Lasagna, Vegan Greek Food, Vegan Casserole