Vegetarian Moussaka

Prep 20 mins
Cook 1 hr 5 mins
Serves 6

A delicious treat for the whole family, this comforting Greek classic Moussaka uses Cauldron Lincolnshire Sausages for a flavoursome vegetarian alternative.

Vegetarian Lincolnshire Sausages Find out more


1 pack of Cauldron Lincolnshire Sausages, finely chopped or crumbled
4 potatoes, peeled
1 tbsp olive oil
½ red onion, finely chopped
2 garlic cloves, crushed
1 tbsp oregano
½ tbsp cinnamon
½ tbsp paprika
½ tsp salt
½ tsp black pepper
50 ml red wine
1 tbsp tomato puree
200 g passata
1 aubergine, sliced into thin rounds

For the béchamel:
50 g margarine
50 g plain flour
350 ml milk
50 g vegetarian parmesan, grated
¼ tsp nutmeg
¼ tsp mustard powder


  1. Preheat your oven to 200 C / Gas 6.
  2. Place the potatoes in a pan of water and bring to the boil. Reduce to a simmer and cook for 15 minutes, or until just tender. Drain the potatoes and slice into thin rounds. Set aside.
  3. Place 1 tbsp oil in to a large frying pan and place on a medium heat. Add the red onion, garlic and Cauldron Lincolnshire Sausages and cook for 5 minutes. Add the oregano, cinnamon, salt and pepper and cook for a 2-3 minutes. Increase the heat and add the red wine, cooking until it has evaporated. Add the tomato puree and passata, stir to combine. Reduce the heat and cook for a further 5 minutes. Set aside.
  4. To make the béchamel, create a roux by melting the butter on a low heat in a saucepan. Once melted, stir in the plain flour and mix until you have a paste. Add the milk slowly until you have a smooth mix. Add the vegetarian parmesan, nutmeg and mustard powder.
  5. To assemble the moussaka, lightly grease a rectangular ovenproof dish. Assemble a layer of the sliced potato rounds along the bottom of the dish. Repeat with a layer of the sliced aubergine rounds. Spread the sausage mix evenly across the aubergine layer and then pour the béchamel over the top to finish. Transfer to the oven to bake for 35 minutes, or until the top is golden.