Ingredients:

• 2 medium eggplants
• 1 tbsp olive oil for brushing eggplant slices
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can crushed tomatoes (28 oz)
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp cinnamon powder
• 1 can lentils, drained and rinsed (15 oz)
• 1/2 cup vegetable broth
• Salt and pepper, to taste
• For the Bechamel Sauce:
• 1/4 cup vegan butter
• 1/4 cup all-purpose flour
• 2 cups unsweetened almond milk
• 1/2 tsp grated nutmeg
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F. Thinly slice the eggplants and lay them out on a baking sheet. Brush both sides with olive oil and season with salt and pepper.
2. Bake in the oven until golden brown and tender, around 25-30 minutes. Set aside for later.
3. While the eggplant is baking, heat a large skillet over medium heat. Add the onion and garlic and sauté until fragrant, about 3-4 minutes.
4. Add in the canned tomatoes, tomato paste, oregano, thyme, and cinnamon. Mix well and let the mixture simmer for 10 minutes.
5. Add in the lentils, vegetable broth, salt, and pepper to taste. Let it simmer for another 5 minutes.
6. For the bechamel sauce, melt the vegan butter in a saucepan over medium heat. Add in the flour and whisk until smooth.
7. Add in the almond milk slowly while whisking the mixture constantly. Whisk until the sauce thickens to the desired consistency.
8. Season the sauce with nutmeg, salt, and pepper to taste.
9. To assemble the moussaka, place a layer of the roasted eggplant slices in a baking dish. Add a layer of the lentil mixture on top, then another layer of eggplant. Top it off with a final layer of lentil mixture.
10. Pour the bechamel sauce on top, covering the entire dish evenly.
11. Bake it in the oven for 30-35 minutes, or until the top is golden brown and the dish is heated through.
12. Serve hot and enjoy your delicious vegan moussaka!