Vegetarian Voussaka

Traditional Greek flavors made healthy and vegetarian.

Yield: 8 servings
Community Recipe from

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  • 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


  1. Preheat to 350 degrees
  2. 1. Boil lentils and 1 bay leaf in vegetable stock for 20 minutes or until tender. Drain but do not rinse.
  3. 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. 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. 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. 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. 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.
July 2012

This recipe is a personal recipe added by jenniferschorus and has not been tested or endorsed by MyRecipes.

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