Ingredients

• 2 large eggplants, sliced thinly
• 1 cup cooked lentils
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1/4 cup breadcrumbs

Vegan Bechamel Sauce

• 4 tbsp vegan butter
• 1/4 cup all-purpose flour
• 2 cups unsweetened almond milk
• 1/4 tsp ground nutmeg
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 400°F.
2. In a large pan, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the diced tomatoes, tomato paste, oregano, thyme, cinnamon, nutmeg, and salt and pepper to taste. Simmer for 10 minutes, stirring occasionally.
4. Stir in the cooked lentils and simmer for another 5 minutes.
5. While the lentil mixture is cooking, place the sliced eggplant on a baking sheet and brush with olive oil. Bake for 20 minutes, flipping halfway through.
6. To make the vegan bechamel sauce, melt the vegan butter in a saucepan over medium heat. Whisk in the flour and continue to whisk until the mixture is smooth. Slowly pour in the almond milk, whisking constantly to prevent lumps from forming. Cook for 5 minutes or until the sauce has thickened. Stir in the nutmeg and season with salt and pepper to taste.
7. To assemble the moussaka, spread half of the lentil mixture into a large baking dish. Layer half of the eggplant slices on top, then repeat with the remaining lentil mixture and eggplant slices.
8. Pour the vegan bechamel sauce over the top of the eggplant and sprinkle with breadcrumbs.
9. Bake for 35-40 minutes, or until the top is golden brown and the moussaka is heated through.
10. Serve hot and enjoy your delicious vegan moussaka!