Vegetable Moussaka with Chickpeas and Lentils #recipe #vegetarian

This veggie twist on a Greek classic is just what you need for a cosy, satisfying dinner without the meat. Think layers of soft courgette, a rich tomato sauce bubbling with chickpeas and lentils, all topped with creamy béchamel, Parmesan and tangy feta. It’s comfort food that feels special - but is far simpler than you’d think! Inspired by a honeymoon meal in Kos, I swapped aubergine for courgette (perfect if you’re not an aubergine fan!). This recipe serves six and even freezes brilliantly - ideal for batch cooking ✨ 📋 Full Recipe & Story: https://whattohavefordinnertonight.com/vegetable-moussaka/ 🧾 What’s in it: Courgette (no eggplant needed!) Chickpeas & green lentils simmered in tomato-herb sauce Creamy béchamel enriched with egg and Parmesan Crumbled feta on top for that extra tang 👩‍🍳 Tips & Tweaks: Use either chickpeas or lentils if you’re short on one. Whisk the egg into the béchamel off the heat to stop it curdling. Keep an eye on it in the oven until the top goes gloriously golden - about 40 minutes.