Vegetarian Moussaka

Sorry it's been so long.  I got a life, sort of.

A few friends asked for this recipe after I posted a photo of it on my FB page.  It was adapted from a recipe that appeared in one of those colorful foreign cookbooks you pick up at the Borders discount section.  The words for the ingredients are in French: aubergines for eggplant, courgettes for zucchini, etc., but eventually you learn the language.

Instead of frying the vegetables, I roasted them for extra flavor, and used less butter for the bechamel sauce than the recipe recommended.  I didn't have lentils so I used a well-drained can of lentil soup in a pinch.  It worked just fine.  

The recipe is light and delicious and could feed six or eight for dinner.  Would be great on a buffet table.

Vegetarian Moussaka

1 large waxy potato very thinly sliced

2 large eggplant sliced 1/4" thick

2 large zucchini sliced on the diagonal

2 large yellow squash sliced on the diagonal

3 multi-colored peppers (green, yellow, red, orange) sliced lengthwise

1/2 C. olive oil (separated)

2 T "Simply Organic Grilling Seasons Vegetable Seasoning" (or your favorite blended grilling seasoning)

1 bunch scallions sliced

3 large cloves garlic chopped

2 14 oz. cans chopped tomatoes with juice

2 T tomato paste

1 14 oz. can lentils

2 T fresh oregano chopped

2 T fresh Italian parsley chopped

salt & pepper

8 oz. feta cheese crumbled

Bechamel sauce

3 T butter

4 T all-purpose flour

2 1/2 C milk

4 oz. Parmesan cheese grated

1/2 tsp. nutmeg grated

salt & pepper

2 eggs beaten

Fry the potatoes in some olive oil until they start to brown.  Set aside to cool.

Arrange eggplant, squashes and peppers on separate baking sheets.  Sprinkle with seasoning, salt, pepper and olive oil.  Roast at 400-degrees for about a half-hour or until they start to brown, turning at least once. 

Saute scallions in olive oil for 3 minutes, add garlic, saute a minute more.  Add tomatoes, tomato paste, lentils, herbs salt and pepper.  Simmer for about 15 minutes while veggies are roasting.

Melt butter, add flour, whisking to blend.  Gradually add milk, whisking until smooth and creamy.  Add Parmesan, salt and nutmeg.  Stir to blend.  Off heat, let sit for 5 minutes before gradually streaming in the eggs while stirring.

Grease a lasagna pan with olive oil.  Layer veggies, feta and tomato/lentil sauce in this order: Eggplant, sauce, feta, peppers, potatoes, sauce, feta, summer squash, sauce, feta, zucchini.  Press to compact.

Pour bechamel over the top and bake at 350-degrees for 45-minutes to an hour until the bechamel starts to brown.

Remove from oven and cool 15 minutes to half-hour before serving.

Would be great served with crusty French bread and a salad made with spicy greens.

Yummy.