Dairy-Free Moussaka with Lentil Base

Ingredients

• 2 large Eggplants
• 4 tablespoons Olive oil
• 1 pound Ground lamb
• 1 cup Lentils
• 1 Onion
• 4 cloves Garlic
• 2 tablespoons Tomato paste
• 28 ounce Crushed tomatoes
• 1 tablespoon Dried oregano
• 0.5 teaspoon Cinnamon
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Cashews (for béchamel)
• 2 tablespoons Nutritional yeast (for béchamel)
• 1 tablespoon Lemon juice (for béchamel)
• 1.5 cups Vegetable broth (for béchamel)

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Slice eggplants into 1/4-inch thick rounds. Brush with olive oil and bake for 20 minutes, flipping halfway through.
3. 3Cook lentils according to package directions.
4. 4In a large skillet, brown ground lamb over medium heat. Drain excess fat.
5. 5Add chopped onion and minced garlic to the skillet and cook until softened.
6. 6Stir in tomato paste, crushed tomatoes, cooked lentils, oregano, cinnamon, salt, and pepper. Simmer for 15 minutes.
7. 7For the dairy-free béchamel: Soak cashews in hot water for 30 minutes. Drain and blend with nutritional yeast, lemon juice, and vegetable broth until smooth and creamy.
8. 8Layer eggplant slices, meat sauce, and dairy-free béchamel in a baking dish. Repeat layers.
9. 9Bake for 45 minutes, or until golden brown and bubbly.

Substitutions

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