Moussaka is a classic Greek dish that is ​traditionally made with layers of ‌eggplant, ‌ground beef or ‌lamb, and a creamy béchamel sauce. In this vegan version, we replace ⁢the ⁣meat with lentils and use⁤ a dairy-free béchamel to create a rich and hearty dish that⁤ is perfect for a cozy dinner or a ⁤special ⁤occasion.

Ingredients:

• 1 large eggplant, sliced into thin rounds
• 1 cup brown lentils
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 can of diced⁤ tomatoes
• 1 ⁤tsp dried oregano
• 1 tsp ground cinnamon
• 2 tbsp tomato paste
• 1​ cup vegetable broth
• 1/2 cup soy milk
• 3 tbsp olive oil
• 2 tbsp all-purpose‌ flour
• salt and pepper⁢ to taste

Instructions:

• Preheat the oven to 375°F (190°C).⁤ Arrange the​ eggplant⁤ slices on a baking sheet and ​brush with 1 tbsp olive oil. Bake for ​15-20 minutes, until tender and lightly ⁤browned. Remove from ‍the oven and set aside.
• Cook the lentils according to ​package instructions and set aside.
• In a large saucepan, heat the remaining olive oil over medium heat. Add the onion and garlic and cook for 3-5 minutes, until soft and fragrant.
• Add the⁣ diced tomatoes, tomato paste, oregano, cinnamon, and vegetable broth. Stir well ‍and bring to a boil. Reduce the heat and simmer for 10-15 minutes, until the sauce has thickened.
• Add‌ the cooked lentils to the sauce and stir well. Season with salt and pepper to taste.
• To make the béchamel sauce, heat the soy milk in ‍a small saucepan over low heat.
• In ‍a separate pan, melt the vegan ‌butter and whisk in the flour. Cook for 1-2 minutes, stirring constantly, ‌until the mixture is smooth​ and bubbly.
• Gradually add the warm⁤ soy milk to the butter mixture, whisking⁣ constantly to avoid lumps. Cook for ​5-8 minutes, stirring occasionally, until the⁣ sauce has thickened and is smooth and creamy.
• To assemble the ⁢moussaka, layer the⁢ eggplant slices⁣ in a large baking dish.⁣ Spoon the lentil sauce on top of the eggplant, spreading it out evenly.
• Pour the béchamel sauce over the‌ lentil sauce and smooth it out with a spatula.
• Bake the ⁢moussaka for 30-35 minutes, ⁣until⁣ the top is golden and bubbly. Let‍ it cool for a few minutes before serving.