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How to Make Vegetarian or Meat Moussaka With Bechamel Topping

Vegeetarian Moussaka

Every country has it's soul food. That special dish that brings you back to Mama's cooking or even the cooking of your Grandmothers. One of those foods in Greece is Vegetarian or Meat Moussaka. If you are a fan of Lasagna, or Eggplant Parmesan you will not even miss the noodles in this dish! With the fluffy cream topping, and layers of savory potato and vegetables with a fresh tomato sauce, you will not be disappointed. This recipe is developed by World Cuisine Today and inspired by the Vegetarian or Meat Moussaka at Papaspiros Restaurant 728 Lake Street Oak Park Illinois

Recipe For Vegetarian or Meat Moussaka with Bechamel Sauce


One pound ground lean beef, turkey, pork or lamb (traditionally lamb)

(If vegetarian three cups cooked brown lentils drained and rinsed)

2 cups extra virgin olive oil

One and a half cups whole milk

One cup cream

Three egg yolks

6 tablespoons of unsalted butter

1/2 cup all purpose flour

One cup grated Romano or Pamesan

1/2 cup shredded Swiss or Kefalograviera Greek cheese

Two large or three medium eggplants

One green or yellow zucchini (optional)

Two Russet or Four Yukon gold potatoes

Four cups chopped fresh plum tomatoes and their juices

Two tablespoons tomato paste