Try this Greek moussaka with lentil bechamel recipe
Greek moussaka, a classic dish from Greece, layers eggplant, potatoes, and a meat sauce, topped with creamy bechamel. Our version brings a vegetarian and eggless twist by using lentils instead of meat in the sauce and creating an egg-free bechamel. This adaptation caters to dietary restrictions and offers an innovative approach to the traditional recipe. Let's start cooking.
Gather the following ingredients
For the vegetable layer, gather two large eggplants, three medium potatoes, and some olive oil for brushing. For the lentil sauce, arrange for one cup of red lentils, one finely chopped onion, two minced garlic cloves, a 14-ounce can of crushed tomatoes; one teaspoon of cinnamon, salt, and pepper to taste. For the bechamel, you need four tablespoons of vegan butter, four tablespoons of all-purpose flour, three cups of almond milk, and nutmeg to taste.
Preparing the vegetables
Begin by preheating your oven to 375 degrees Fahrehnheit (190 degrees Celsius). Brush slices of eggplant and potato with olive oil on both sides and season with salt. Arrange them in a single layer on baking sheets lined with parchment paper. Bake for about 25 minutes or until tender and slightly golden. This process not only cooks them but also enhances their flavor by concentrating their natural sugars.
Cooking lentil sauce
While vegetables are baking, prepare the lentil sauce. In a large skillet over medium heat, saute onion and garlic in a splash of olive oil until soft and fragrant. Add red lentils, crushed tomatoes, cinnamon, salt, and pepper. Pour in enough water to just cover the lentils. Simmer for about 20 minutes or until lentils are cooked through but still hold their shape slightly.
Making lentil bechamel
For the bechamel sauce, melt vegan butter in a saucepan over medium heat. Stir in flour to form a roux—cook for two minutes without browning it too much—then gradually whisk in almond milk until smooth. Continue cooking while stirring until it thickens enough to coat the back of a spoon lightly—season with nutmeg along with salt and pepper.
Assembling moussaka
Layer half the baked vegetables in a dish, add lentil mixture, top with remaining vegetables. Pour bechamel sauce over, ensuring even coverage. Optionally, sprinkle breadcrumbs. Bake at 375 degrees for 45 minutes until golden. Let sit for 10 minutes before serving. This vegetarian moussaka is a hearty twist on the traditional Greek dish, sure to satisfy.
