Community Recipe
from [jenniferschorus]
Vegetarian Voussaka

Vegetarian Voussaka

Traditional Greek flavors made healthy and vegetarian.

  • Yield: 8 servings
  • Prep time: 30 Minutes
  • Cook time: 45 Minutes


  • 1 pound(s) Zucchini 1/2 inch Slices
  • 36 ounce(s) Vegetable Stock
  • 1 3/4 cup(s) Green or Brown Lentils
  • 1 Medium Onion Small Dice
  • 16 ounce(s) Button Mushrooms Quarter or Half
  • 10 ounce(s) Canned Chickpeas Drained and Rinsed
  • 14 ounce(s) Roasted Onion and Garlic Canned Tomatoes
  • 2 tablespoon(s) Tomato Paste
  • 1 1/2 tablespoon(s) Herbes de Provence
  • 12 ounce(s) 0 % Plain Greek Yogurt
  • 2 Eggs or Equivalent Substitute
  • 3/4 cup(s) 2% Shredded Cheese optional
  • Salt and Pepper to taste
  • Olive Oil


Preheat to 350 degrees

1. Boil lentils and 1 bay leaf in vegetable stock for 20 minutes or until tender. Drain but do not rinse.

2. Saute onions and garlic in 1 tablespoon of Olive Oil until tender but not brown. 3. Stir in the lentils, mushrooms, chickpeas, tomatoes, tomato paste, herbs, and 3 table spoons of water. Bring to a boil; cover and simmer gently for 10 minutes, stirring occasionally.

4. Heat 1 tablespoon of Olive Oil in a non stick skillet over medium high heat. Pan fry the zucchini until they are brown on both sides.

5. Place a single layer of zucchini at the bottom of a large. lasagna dish. Spoon half of the tomato mixture over the top. Repeat with the second layer of zucchini and tomato.

6. Mix yogurt and egg in a bowl with a teaspoon of salt and pepper each. Pour over the top of the dish. Sprinkle with cheese.

7. Place the dish in the oven on top of a sheet pan and bake for 45 minutes and the top is light brown and bubbling.

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Vegetarian Voussaka Recipe