Lentil moussaka

Ingredients for 6 servings:

• 1 kg potatoes, peeled
• 3 large eggplants
• Olive oil for brushing
• Salt and pepper for sprinkling
• 600 g lentils, cooked
• 450 g tomatoes, pureed
• 150 g tomatoes, chopped
• 1 tbsp olive oil
• 1 large onion(s), diced
• 2 garlic cloves, peeled and finely chopped
• 2 bay leaves
• 1 tsp thyme, dried
• 1 tsp oregano, dried
• 1 tsp paprika powder
• 1 tsp coconut blossom sugar or brown sugar
• Pinch(s) of cinnamon
• salt and pepper
• 28 g butter, vegan
• 480 ml plant milk (plant drink)
• 28 g cornstarch
• 2 tbsp nutritional yeast
• salt and pepper
• Pinch(s) of nutmeg
• Cheese, vegan

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

vegan, gluten-free and lactose-free

Preheat the oven to 200°C (top/bottom heat) and line two baking sheets with parchment paper. First, wash and dry the eggplants, then cut them lengthwise into 4 pieces. Peel the potatoes, cut them into 1 cm thick slices, and arrange all the potato and eggplant slices in a single layer on the baking sheets. Lightly brush with a little olive oil and sprinkle with salt and pepper. Bake in the oven for about 20 minutes. In the meantime, prepare the lentil mixture. First, peel and dice the onion and finely chop the peeled garlic. Heat 1 tablespoon of olive oil in a pan and sauté the onion and garlic for about 3-4 minutes. Add the tomato puree, chopped tomatoes, all the spices, salt, and pepper, and mix well. Finally, add the cooked lentils and simmer over low heat for about 5 minutes. For the béchamel sauce, first pour the plant-based milk into a pan. Then add the cornstarch, nutritional yeast, salt, and pepper, mix to combine, and finally add the vegan butter. Bring the mixture to a boil and simmer over low heat for a few minutes until the sauce thickens, stirring frequently. Finally, turn off the heat. Grease a 33 x 23 cm or larger baking dish and spread half of the potato and eggplant slices on the bottom of the dish. Then pour the lentil mixture over the dish, followed by the remaining potato and eggplant slices. Finally, pour the béchamel sauce over the dish and spread it evenly. Sprinkle with vegan cheese to taste (optional). Place the baking dish on a baking sheet, place it on the middle rack of the oven, and bake for about 30 minutes, or until the béchamel layer is golden brown. Garnish with fresh herbs before serving and enjoy.