Vegan Lentil Moussaka

Layers of eggplant and potatoes with spiced lentil ragù and creamy vegan béchamel, baked until golden for a plant‑based take on Greek moussaka.

Ingredients

• 2 eggplants (sliced)
• 2 potatoes (sliced)
• 1 cup dry lentils
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 14 oz crushed tomatoes
• 1 tsp oregano
• 1/2 tsp cinnamon
• 4 tbsp olive oil
• 3 tbsp flour
• 2 cups unsweetened plant milk
• 3 tbsp nutritional yeast
• 1/4 tsp nutmeg
• Salt & pepper

Instructions

1. PREP AHEAD
2. - Slice 2 eggplants & 2 zucchinis ¼-in; brush oil, roast 15 min at 425 °F.
3. - Simmer 1 c lentils until tender; drain.
4. - Make plant-based béchamel: whisk 3 Tbsp olive oil + flour; add oat milk; simmer thick; season nutmeg.
5. - Chop onion, garlic; open crushed tomatoes.
6. COOKING STEPS
7. 1. Sauté onion & garlic 4 min; stir in lentils, tomatoes, cinnamon, oregano; simmer 10 min to thicken.
8. 2. Layer zucchini, lentil sauce, eggplant in oiled casserole; repeat. Pour béchamel on top.
9. 3. Bake 25 min at 375 °F until bubbly and lightly browned. Rest 10 min before slicing.
10. (Active time ≈ 40 min | Total ≈ 1 hr 10 min)

Nutrition Facts