Are you looking for a vegan twist on a traditional Greek recipe? Look no further than this delicious vegan moussaka recipe. Made with eggplant, potatoes, lentils, and a flavorful tomato sauce, this dish will transport you straight to the Mediterranean.

Ingredients:

• 1 large eggplant, sliced lengthwise
• 2 large potatoes, sliced
• 1 cup cooked lentils
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can crushed tomatoes
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp paprika
• 1/2 cup vegetable broth
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place eggplant and potato slices on a baking sheet. Brush with olive oil and season with salt and pepper. Roast for 15-20 minutes or until tender.
3. In a large skillet, sauté onion and garlic in olive oil until translucent.
4. Add crushed tomatoes, oregano, basil, paprika, lentils, and vegetable broth. Cook over medium heat for 10-15 minutes.
5. In a baking dish, layer the roasted eggplant and potatoes on the bottom. Cover with the lentil-tomato sauce.
6. Bake in the oven for 30-35 minutes or until browned and bubbling.
7. Serve hot and enjoy!