A plant-based twist on a Greek classic with layers of roasted eggplant, potatoes, a flavorful red lentil sauce, and a rich and creamy béchamel sauce on top. Bon Appetit!
Roast the vegetables. Place the eggplant and potato slices in a single layer on a parchment-lined baking sheet. Cover with foil and bake for 25-30 minutes, until tender. Remove from the oven and set aside. Reduce the oven to 350° F.
Meanwhile, make the Lentil-Tomato Filling Ingredients. In a large skillet over medium heat, sauté the onions, carrots, and mushrooms for 7-8 minutes. Stir in the minced garlic and continue sautéing until the vegetables are tender, about 3-4 minutes. Stir in the broth, crushed tomatoes, lentils, seasonings, bay leaf, and wine. When the sauce begins to a boil, reduce the heat to low and cover with a tight-fitting lid. Simmer for about 25-30 minutes, until almost all of the liquid is absorbed and the lentils are fully cooked. Remove from heat and stir in the nutritional yeast, tomato paste, and salt, if using. Taste the filling and adjust seasonings, as desired. Cover and set aside.
Assemble the Moussaka. Sprinkle a thin, even layer of bread crumbs on the bottom of a 9x13 baking dish or large casserole dish (this helps to absorb the liquid from the vegetables). Slightly overlap a layer of potatoes on the bottom of the baking dish. Spread the lentil sauce evenly on top. Add a hefty layer of overlapping eggplant slices. Cover with the béchamel sauce.
Bake uncovered for 1 hour at 350° F, until bubbly and golden brown. Remove from the oven and allow to rest for 10-15 minutes before serving.
Notes
* Feel free to substitute or add in other vegetables or greens, such as zucchini or squash. I use mushrooms and carrots because I think they provide a nice flavor base for the lentil sauce.