Dairy-Free Moussaka with Lentil Base

Instructions

1. 1Preheat your oven to 190°C. Slice the 2 large eggplants into about 0.64 cm thick rounds. Arrange the eggplant slices in a single layer on two large baking sheets, then brush the top side of all slices evenly with 2 tablespoons of the 4 tablespoons of olive oil. Bake for 20 minutes, flipping the slices over halfway through the baking time, until they are tender and lightly browned.
2. 2While the eggplant bakes, rinse the 1 cup of lentils under cold running water. Place the rinsed 1 cup of lentils in a medium saucepan and add enough water to cover them by about 5 cm. Bring the water to a boil over high heat, then reduce the heat to low and simmer gently for 20-25 minutes, or until the lentils are tender when tasted; drain any remaining water from the cooked lentils using a fine-mesh sieve.
3. 3Finely chop the 1 onion and mince the 4 cloves of garlic. Heat a large about 30 cm skillet over medium heat, then add the about 450 g of ground lamb and cook, breaking it up with a spoon, for 8-10 minutes, or until it is browned all over. Carefully drain off and discard any excess fat from the skillet, then add the remaining 2 tablespoons of olive oil to the skillet along with the chopped 1 onion and minced 4 cloves of garlic. Cook, stirring occasionally, for 5-7 minutes, or until the onion is softened and translucent.
4. 4To the skillet with the lamb, onion, and garlic, add the 2 tablespoons of tomato paste, the about 790 g can of crushed tomatoes, the cooked 1 cup of lentils, 1 tablespoon of dried oregano, 0.5 teaspoon of cinnamon, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir all ingredients together until well combined, then bring the mixture to a gentle simmer over medium heat. Reduce the heat to low and cook for 15 minutes, stirring occasionally, to allow the flavors to deepen and the sauce to thicken slightly.
5. 5Place the 1 cup of cashews in a heatproof bowl and cover them completely with very hot water, then let them soak for 30 minutes. After soaking, drain the cashews thoroughly using a fine-mesh sieve and transfer them to a blender. Add the 2 tablespoons of nutritional yeast, 1 tablespoon of lemon juice, and 1.5 cups of vegetable broth to the blender. Blend on high speed for 2-3 minutes, or until the mixture is completely smooth and creamy, scraping down the sides of the blender with a spatula as needed.
6. 6Prepare an approximately 23 × 33 cm baking dish. Spread a thin, even layer of about one-third of the lentil and lamb filling across the bottom of the dish. Arrange a single layer of about half of the baked eggplant slices over this filling, then spoon about half of the remaining lentil and lamb filling evenly over the eggplant layer. Carefully pour about half of the dairy-free béchamel sauce over this lentil and lamb layer. Repeat the layers: arrange the remaining baked eggplant slices, then spoon the rest of the lentil and lamb filling over them, and finally, pour the remaining dairy-free béchamel sauce evenly over the top layer.
7. 7Place the assembled moussaka into the preheated oven at 190°C. Bake for 45 minutes, or until the top is golden brown and the sauce is visibly bubbly around the edges of the dish. Carefully remove the moussaka from the oven and let it rest on a wire rack for 10 minutes before slicing and serving; this resting period allows the layers to set, making it easier to cut neat portions.

Substitutions

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