Bakes & One-pot, Dinner, Freezer Friendly, Greek Cypriot dishes

Moussaka-Lasagne (Μουσακολαζάνια)

Vegan Moussaka-Lasagne

 

As the days and nights get cooler I always start craving indulgent baked pasta dishes! This particular dish is what would come if Moussaka and Lasagne had a baby! It happened so spontaneously while trying to figure out what I wanted for dinner. I had these ingredients and felt like moussaka but then I also wanted pasta. So I thought, well lets have both…and i’m so glad I did. This can be quite time consuming to make I admit. Its definitely not a quick week night dinner. But it is a hearty and warm dish that is perfect for dinner parties or feeding your omnivore friends and showing them how vegans really eat. Trust me, no one is going to miss the meat in this. This is also great to freeze for those nights your cold, hungry and too lazy to cook.

Serve this with some salad and maybe even some garlic bread to soak up all those delicious juices. Enjoy!

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Moussaka Lasagne (Μουσακολαζάνια)

[wpurp-searchable-recipe]Moussaka Lasagne (Μουσακολαζάνια) – – – [/wpurp-searchable-recipe]

  • Total Time: 1h 30m

Ingredients

  • 3 Aubergines, sliced lengthways / Μελιτζάνες, σε μακριές φέτες
  • 3 Courgettes, sliced lengthways / Κολοκυθάκια, κομμένα σε μακριές φέτες
  • 2 Garlic Cloves, minced / σκελίδες σκόρδου, τριμμένες
  • 1 Onion, chopped / Κρεμμύδι, ψιλοκομμένο
  • 2 tbsp. Olive Oil (plus more for brushing veg) / 2κ.σ. Ελαιόλαδο (συν περισσότερο για το βούρτσισμα λαχανικών)
  • 1 tbsp. Tomato Paste / 1κ.σ. Πάστα ντομάτας
  • 383 ml (1 jar) Bertolli Basilica Tomato Sauce / (1 βαζάκι) Σάλτσα ντομάτας και βασιλικού Bertolli
  • 1 tsp. Cinnamon / Κανέλα
  • tsp. Ground Cloves / αλεσμένα γαρύφαλλα
  • 1 tsp. Salt & Pepper / Αλάτι πιπέρι
  • 1 tbsp. Date Syrup or Molasses / 1κ.σ. σιρόπι χουρμάδων ή μελάσα
  • 3 tbsp. Koko Butter / 3κ.σ. Koko Βούτυρο
  • 2 tbsp. Flour / 2κ.σ. Αλεύρι
  • 2 c Plant-Based Milk / γάλα φυτικής προέλευσης
  • 1/4 c Vegan Cheese, grated / νηστίσιμο τυρί, τριμμένο
  • 4 Lasagne Pasta Sheets (depends on your baking dish and amount of layers) / Φύλλα Λαζάνια Ζυμαρικά (εξαρτάται από το ταψί σας και το ποσό των στρωμάτων)

Instructions

  1. Pre-heat the oven to 200 C. Place your sliced aubergines and courgettes on a lined baking tray and brush both sides with olive oil and sprinkle with some sea salt. Place the veg in the oven to cook for around 20 minutes, making sure to turn them over halfway through.
  2. While the veg is roasting you can prep everything else. In a saucepan sautee your onions and garlic in olive oil. After 5 minutes add the cinnamon, date syrup or molasses, cloves and tomato paste. Stir well to combine. Then add your bottle of tomato and basil sauce, mix well and leave to simmer for another 5 minutes. Turn off the heat and leave on the side.
  3. Next we can make the bechamel. Start by melting the Koko butter in a medium saucepan. Once the butter has melted add in your flour and whisk well. Gradually add in your milk and whisk at the same time, making sure there are no lumps. Once you have reached a nice thick and creamy consistency turn off the heat and add salt and pepper to taste. Leave on the side.
  4. Next, cook your pasta sheets until al dente to ensure they cook well in the oven later on. Simply boil some water and place the sheets until cooked half way. Remove from the water and leave on the side.
  5. Once your veg has cooked well it’s time to layer everything. Start with 1 tbl of the tomato sauce spread on the bottom of your baking dish. This will ensure nothing sticks to the bottom.
  6. Start layering: aubergines, courgettes, tomato sauce, pasta sheets, aubergines, courgettes, tomato sauce, pasta sheets and finally béchamel on top with your grated cheese.
  7. Place dish in the oven and allow to bake for around 30 minutes or until everything is nicely browned and cooked through. Enjoy!
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