Courgette Lentil Moussaka – French Round Courgettes Stuffed with a Lentil Bolognese Sliced Potatoes and Béchamel

Name: Courgette Lentil Moussaka - French Round Courgettes Stuffed with a Lentil Bolognese Sliced Potatoes and Béchamel
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: European
Ingredients: 6 Round Courgettes or 3 long courgettes; 4 Potatoes – medium size; BECHAMEL SAUCE; 7 tbsp Extra virgin olive oil – I used @colive.oil; 85g Plain flour; 1 tsp Salt; ¼ tsp Nutmeg; 1-litre milk of choice – I used Oat milk; 2 large eggs; LENTIL RAGU; 1 tbsp Extra virgin olive oil – I used @colive.oil; 1 Onion finely chopped; 2 Carrots finely chopped; 2 Celery sticks finely chopped; 4 Garlic cloves minced; 237ml Dried red lentils; 1 Can chopped tomatoes; 1 tbsp Tomato purée; 1 tsp dried oregano; 1 tsp dried thyme; 2 Bay leaves; 500ml Vegetable stock

by Zarina February 21, 2021

February 21, 2021

Jump to Recipe Print Recipe

How cute are these round courgettes?? This was a kind of healthy veggie moussaka.. which turned out scrumptious… I layered the inside of the courgettes with a delicious slow-cooked lentil ragu, sliced roasted potatoes, and a creamy béchamel.

The ragu was made with red lentils and tons of veggies… I used onions, garlic, carrots, and celery, then chopped tomatoes, fresh thyme, oregano, and bay leaves, all sautéed together and simmered with stock for about an hour the flavours.

The béchamel is a healthier version made with olive oil and oat milk, but you could make a standard béchamel using butter and whole milk if you prefer.

Can’t get round courgettes and don’t want the faff of hollowing them out and stuffing them? Just slice the courgettes, grill them and layer them into your dish with the ragu and potatoes. I just fell in love with these beauties and wanted to do something different.

Courgette Lentil Moussaka - French Round Courgettes Stuffed with a Lentil Bolognese Sliced Potatoes and Béchamel

Serves: 6 Prep Time: 45 Minutes Cooking Time: 1 Hour 15M 1 Hour 15M

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

Pin

Print

Ingredients

6 Round Courgettes or 3 long courgettes

4 Potatoes – medium size

BECHAMEL SAUCE

7 tbsp Extra virgin olive oil – I used @colive.oil

85g Plain flour

1 tsp Salt

¼ tsp Nutmeg

1-litre milk of choice – I used Oat milk

2 large eggs

LENTIL RAGU

1 tbsp Extra virgin olive oil – I used @colive.oil

1 Onion finely chopped

2 Carrots finely chopped

2 Celery sticks finely chopped

4 Garlic cloves minced

237ml Dried red lentils

1 Can chopped tomatoes

1 tbsp Tomato purée

1 tsp dried oregano

1 tsp dried thyme

2 Bay leaves

500ml Vegetable stock

Instructions

Pre-heat oven to 200℃

Peel and slice potatoes 1/2” thick, brush with oil, season with salt and pepper and bake in the oven until slightly crisp about 15 minutes, set aside

If using round courgettes – cut tops off and carefully scoop out the flesh leaving a 1cm rim/shell, brush with oil, season with salt and pepper, and set aside. Chop the courgette flesh and set aside

If using long courgettes – slice into 1/2 cm slices, brush with oil, season with salt and pepper, and grill until nicely charred, set aside.

Make bechamel – heat olive oil on med heat, stir in flour, salt, pepper, cook till golden, keep stirring 5 mins.

Add milk slowly, keep stirring, add nutmeg.

Remove a small amount of white sauce into a bowl, whisk in eggs, pour back into the pan, boil, taste, and add more salt/ pepper if needed, set aside.

Make veg ragu – Heat oil on med in the pan, sauté onions, carrots, celery, chopped courgettes (if using round ones), and garlic 15-20mins till soft.

Stir in lentils, chopped tomatoes, tomato purée, herbs, and stock. Bring to simmer.

Cook 45 mins till lentils are cooked through, add water if needed, the mixture should not be too saucy, set aside.

Time to start assembling – If using round courgettes, then add some ragu to the bottom followed by some potatoes and repeat this process leaving about an inch at the top. Top with the béchamel sauce and set aside on an oven tray.

If using long courgettes – Grease an ovenproof dish, layer with ragu, potatoes, and courgette slices twice, and finish off with the béchamel sauce.

Bake in the oven for 45 mins until béchamel sauce turns golden and is bubbling beautifully!

Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

courgette lentils moussaka Vegetarian

Courgette Lentil Moussaka – French Round Courgettes Stuffed with a Lentil Bolognese Sliced Potatoes and Béchamel

Courgette Lentil Moussaka - French Round Courgettes Stuffed with a Lentil Bolognese Sliced Potatoes and Béchamel

Ingredients

Instructions

Leave a Comment Cancel Reply

You may also like