Vegan Moussaka

Directions

1. 1

   For the meaty sauce, start by boiling the lentils until tender, but not mushy.

2. 2

   In a large pot fry the onion, garlic, bay leaves, dried mushrooms, tomato paste, walnuts and spices. Deglaze the pan with red wine or tomatoes, add the herbs, season with salt & pepper and let it simmer for roughly 1 hour.

3. 3

   In the meantime prep the veggies. Start by peeling and slicing the potatoes, then bake in the preheated oven at 200°C for about 40 minutes. Slice and salt the eggplants, then pat-dry and bake with a bit of oil for about 30 minutes. Slice the zucchini and bake for 25-30 minutes.

4. 4

   To make the thick béchamel, melt the butter in a pot, then stir in the flour and let it cook for 30 seconds. Then, bit by bit, add the milk, stirring constantly to prevent lumps. Once the milk is fully incorporated, bring to a light boil and cook until thickened. Season to taste.

5. 5

   Add 1/3 of the béchamel to the “meat“ sauce, to thicken.

6. 6

   To assemble, make a layer of each vegetable, then add the “meat“ sauce, optionally another layer of eggplant and top it with the béchamel. Optionally you can top it with breadcrumbs, for a bit of a crunch.

7. 7

   Bake at 180°C for 35-45 minutes. If you can, let it set a bit, but you can also serve it right away. Enjoy!