Vegan Moussaka

Method

30 min prep · 60 min cook

1. Preheat oven to 400°F (200°C).

2. Slice the eggplants into 1/4-inch thick slices, brush with olive oil, and bake for 20 minutes.

3. Prepare the lentil mixture by sautéing onion and garlic in olive oil, adding lentils, tomato sauce, cinnamon, and nutmeg, cooking for 10 minutes.

4. Prepare the béchamel sauce by whisking flour and plant-based milk over medium heat until thickened, then stir in nutritional yeast.

5. Layer the eggplants, lentil mixture, and béchamel sauce in a baking dish.

Courses: Dinner

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