Vegetarian Moussaka

 

Lentil ragu:

Béchamel sauce:

To serve:

Preheat the oven at 200°C and grease two baking trays with non-stick spray.

Arrange the sliced aubergines on one baking tray and the sliced potatoes on the second baking tray. Brush both with oil.

Sprinkle with salt and bake for 20 minutes.

Lentil ragu:
Heat the oil in a large frying pan over medium heat.

Add the onion and garlic and sauté for 2 minutes.

Add the lentils, chopped tomatoes, cinnamon, oregano, sugar, salt and pepper, tomato paste, bay leaf and vegetable stock and mix well.

Allow to simmer over low heat for 10 - 15 minutes until reduced. Discard the bay leaf.

Béchamel sauce:
Heat the oil in a saucepan and add the flour. Stir over low heat until thickened. Season with salt and pepper.

Add the nutmeg and gradually add the milk, stirring until thick and creamy.

Add the cheese and stir until well combined.

In a small bowl, beat together the egg and egg yolks. Add 125 ml of the sauce and whisk together.

Add the egg mixture to the sauce and continue heating and stirring until thick and smooth. Remove from the heat.

To assemble:
Layer 1 cup of the béchamel sauce onto the bottom of a large ovenproof dish, followed by a layer of potatoes and a layer of aubergine. Then layer the lentil ragu. Lastly, spread the béchamel sauce over.

Bake at 200°C for about 25 - 30 minutes. If desired, set the oven to grill for a few minutes to brown the top.

Allow to cool for 15 minutes before serving.

Garnish with fresh parsley and serve with a Greek Salad.