Ingredients:

For the eggplant layers:

  • 2 large eggplants, sliced lengthwise into 1/4 inch thick slices
  • Olive oil for brushing
  • Salt and pepper to taste

For the lentil filling:

  • 1 cup green lentils, rinsed
  • 2 cups vegetable broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

For the topping:

  • 1 cup Greek yogurt (or dairy-free yogurt for vegan option)
  • 2 eggs (or egg substitute for vegan option)
  • 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan option)
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Place the sliced eggplants on a baking sheet lined with parchment paper. Brush both sides of the slices with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for about 20 minutes, or until tender. Remove from the oven and set aside.
  3. In a medium saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the lentils are cooked but still hold their shape. Drain any excess liquid and set aside.
  4. In a large skillet, heat some olive oil over medium heat. Add the chopped onion and garlic, and cook until softened, about 5 minutes. Add the diced carrot, bell pepper, and zucchini, and cook for another 5 minutes.
  5. Stir in the diced tomatoes, tomato paste, dried oregano, and dried basil. Season with salt and pepper to taste. Cook for another 5 minutes.
  6. Add the cooked lentils to the vegetable mixture and stir to combine. Cook for a few more minutes until everything is heated through.
  7. In a small bowl, whisk together the Greek yogurt, eggs, and grated Parmesan cheese. Season with salt and pepper.
  8. To assemble the moussaka, spread half of the lentil filling in the bottom of a baking dish. Arrange half of the baked eggplant slices on top of the lentil filling. Repeat with the remaining lentil filling and eggplant slices.
  9. Pour the yogurt mixture over the top of the eggplant layer, spreading it evenly with a spatula.
  10. Bake the moussaka in the preheated oven for about 30 minutes, or until the topping is golden brown and set.
  11. Remove from the oven and let it cool for a few minutes before serving. Enjoy your gluten-free skinny vegetarian moussaka!

Introduction: Indulge in the savory delight of our Wholesome Gluten-Free Skinny Vegetarian Moussaka, a meticulously crafted dish that caters to health-conscious foodies while delivering on taste and satisfaction. This Mediterranean-inspired recipe harmoniously combines layers of tender eggplant, hearty lentils, and a creamy topping, resulting in a culinary masterpiece that’s both comforting and nutritious. Whether you’re adhering to a gluten-free diet, seeking a lighter alternative, or simply craving a flavorful vegetarian option, this moussaka promises to tantalize your taste buds and nourish your body.

Ingredients: For the eggplant layers:

  • 2 large eggplants, sliced lengthwise into 1/4 inch thick slices
  • Olive oil for brushing
  • Salt and pepper to taste

For the lentil filling:

  • 1 cup green lentils, rinsed
  • 2 cups vegetable broth
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 can (14 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

For the topping:

  • 1 cup Greek yogurt (or dairy-free yogurt for vegan option)
  • 2 eggs (or egg substitute for vegan option)
  • 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan option)
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. Place the eggplant slices on the baking sheet and brush both sides with olive oil. Season with salt and pepper. Bake for approximately 20 minutes until tender. Set aside.
  3. In a saucepan, combine the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20 minutes until tender. Drain any excess liquid and set aside.
  4. In a skillet over medium heat, sauté the onion and garlic until softened. Add carrot, bell pepper, and zucchini, cooking until tender.
  5. Stir in diced tomatoes, tomato paste, oregano, and basil. Season with salt and pepper. Cook for additional 5 minutes.
  6. Add cooked lentils to the vegetable mixture, stirring to combine. Cook for a few more minutes until heated through.
  7. In a bowl, whisk together Greek yogurt, eggs, and Parmesan cheese. Season with salt and pepper.
  8. To assemble moussaka, spread half of the lentil filling in a baking dish. Arrange half of the eggplant slices on top. Repeat with remaining lentil filling and eggplant slices.
  9. Pour yogurt mixture over the top, spreading evenly.
  10. Bake moussaka in preheated oven for about 30 minutes until topping is golden brown and set.
  11. Allow to cool slightly before serving.

Nutritional Information (per serving):

  • Calories: 220
  • Total Fat: 6g
  • Saturated Fat: 2g
  • Cholesterol: 60mg
  • Sodium: 320mg
  • Total Carbohydrates: 31g
  • Dietary Fiber: 10g
  • Sugars: 7g
  • Protein: 13g

Smart WW Points: 5 per serving

Conclusion: Our Wholesome Gluten-Free Skinny Vegetarian Moussaka offers a delectable fusion of flavors and textures, making it an ideal choice for discerning palates and health-conscious individuals alike. With its nutritious profile and satisfying taste, this dish elevates the dining experience while aligning with diverse dietary preferences. Whether enjoyed as a comforting weeknight meal or showcased at gatherings, our moussaka recipe embodies culinary excellence and wholesome indulgence.