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Open Lentil Moussaka (Vegan & Oil Free)

This is an easy open lentil moussaka that doesnt require any baking pan
Course Light Lunch, Main Course, Main Dish
Cuisine Greek
Keyword Dairy-Free, Easy, Gluten-Free, Healthy, Light, Meal Prep, Quick, Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


  • 1 Aubergine sliced lenghtwise in 1/2 cm slices
  • 1 Zucchini sliced lenghtwise in 1/2 cm slices
  • 1 Sweet potato sliced lenghtwise in 1/2 cm slices
  • 1 Yellow onion finely chopped
  • 2 Garlic cloves minced
  • 6-8 Cherry tomatoes diced
  • 2 tbsp Tomato paste
  • 2 can Good quality tomato sauce
  • 2 can Green lentils draines and rinsed
  • 12 tbsp Balsamic vinegar (optional)
  • 4 tsp Dry basil
  • 3-4 tsp Oregano
  • 1-2 tsp Cinnamon
  • 1/2 Lemon juiced
  • Salt, to taste
  • Pepper, to taste
  • A drizzle of Olive oil to fry (optional)
  • Vegan yoghurt, to top (optional)
  • Fresh herbs such as basil, parsley or cilantro, to top (optional)


  • Preheat the oven to 175 degrees Celsius.
  • Slice the aubergine, zucchini and sweet potato and put on a parchment covered baking sheet. Bake in the oven for 10 minutes, until its soft and a little brown around the edges.
  • Meanwhile prepare the lentil sauce by preheating a nonstick pan over medium heat.
  • Fry the garlic and yellow onion until it starts to soften and is golden brown.
  • Add the cherry tomatoes.
  • Add the tomato paste and fry for 1-2 minutes more.
  • Stir in the tomato sauce and lentils and mix until everything is combined.
  • Add dry basil, oregano, cinnamon and balsamic vinegar (if using). Let it shimmer for 2-3 minutes.
  • Taste the sauce and season with salt and pepper according to taste.
  • Add the lemon juice and stir until combined. Let it shimmer until the vegetables are ready in the oven.
  • Put one slice of baked and slice vegetable on each plate.
  • Add some lentil sauce on top. Repeat using different vegetables until you have a 3-4 layered pile.
  • Serve with vegan yoghurt and fresh herbs (optional).