Vegan Greek Moussaka With Creamy Béchamel Sauce

2 large eggplants, sliced lengthwise into ¼-inch slices

3 medium potatoes, peeled and sliced into ¼-inch rounds

Olive oil, for brushing

Salt and pepper, to taste

1 cup cooked lentils (brown or green)

1 onion, finely chopped

2 garlic cloves, minced

1 carrot, finely chopped

1 red bell pepper, finely chopped

1 (14 oz.) can crushed tomatoes

2 Tbsp. tomato paste

½ tsp. cinnamon

1 tsp. smoked paprika

1 tsp. dried oregano

½ tsp. ground cumin

Salt and pepper, to taste

2 Tbsp. olive oil

3 Tbsp olive oil or vegan butter

¼ cup all-purpose flour

2 cups unsweetened plant milk (e.g., almond, soy, or oat)

¼ cup nutritional yeast

Pinch of nutmeg

Salt and pepper, to taste

Step 1: Prepare the Vegetables. Preheat your oven to 400°F (200°C). Brush the eggplant slices and potato rounds with olive oil, and season with salt and pepper. Arrange the vegetables on a baking sheet in a single layer. Roast for 20–25 minutes, flipping halfway through, until tender and slightly golden.

Step 2: Make the Lentil Filling. Heat olive oil in a skillet over medium heat. Add the onion, garlic, carrot, and bell pepper. Sauté until softened, about 5–7 minutes. Stir in the tomato paste, crushed tomatoes, cinnamon, paprika, oregano, and cumin. Cook for 2–3 minutes to combine the flavors. Add the cooked lentils, season with salt and pepper, and simmer for 10–15 minutes. Set aside.

Step 3: Make the Vegan Béchamel. In a saucepan, heat olive oil or vegan butter over medium heat. Whisk in the flour and cook for 1–2 minutes. Gradually pour in the plant milk, whisking continuously to avoid lumps. Stir in nutritional yeast, nutmeg, salt, and pepper. Cook until thickened, about 5 minutes. Set aside.

Step 4: Assemble the Moussaka. Reduce the oven temperature to 375°F (190°C). In a greased baking dish, layer half the potatoes and eggplant slices. Spread half the lentil filling on top. Repeat the layers, ending with a layer of lentils. Pour the béchamel sauce evenly over the top, spreading it with a spatula.

Step 5: Bake. Bake the moussaka for 30–40 minutes, or until the top is golden and bubbling. Let it cool slightly before slicing and serving.