Vegetarian Moussaka with Lentils & Eggplants

For the Vegetable Layers:

• 2 medium eggplants (sliced into 1cm thick rounds)
• 2 medium potatoes (peeled and sliced into ½ cm thick rounds)
• 2 tbsp olive oil
• Salt, to taste

For the Lentil Filling:

• 1 tbsp olive oil
• 1 medium onion (finely chopped)
• 2 garlic cloves (minced)
• 1 cup cooked brown or green lentils (or canned, drained)
• 1 can crushed tomatoes (400g)
• 2 tbsp tomato paste
• ¹⁄₂ tsp cinnamon
• ¹⁄₂ tsp ground allspice
• 1 tsp dried oregano
• Salt and pepper to taste
• ¹⁄₄ cup vegetable broth or water

For the Béchamel Sauce:

• 2 tbsp butter (or olive oil for dairy-free)
• 2 tbsp all-purpose flour
• 1.5 cups milk (or plant-based milk for dairy-free)
• Salt and pepper to taste
• A pinch of nutmeg
• ¹⁄₄ cup grated Parmesan or dairy-free alternative (optional)

Optional Ingredients

• Add a handful of spinach or zucchini to the lentil layer (for more veggies)
• Top with breadcrumbs before baking (for a crispy crust)
• Use vegan butter and plant milk (for a fully dairy-free version)
• Add red wine to the lentil sauce (for deeper flavor)