Lentil Moussaka

Directions

1. Preheat a oven to 375°F (190°C).
2. In a large skillet, heat oil over high heat. Add onions and garlic and cook for 2 minutes.
3. Add lentils, mushrooms, tomatoes, and tomato paste and cook for an additional 2 minutes, stirring to fully blend.
4. Add stock, bay leaves, oregano, and cinnamon. Bring to a simmer and cook until reduced to a thick sauce, roughly 15-25 minutes.
5. While that is cooking, prepare the bechamel sauce. In another small pot, melt the butter over medium heat. Add flour and cook for 2 minutes, stirring constantly to make a roux. Slowly add milk while whisking constantly, and continue to stir while it thickens, for 3 minutes. Remove from stove and whisk in cheese, nutmeg, and pepper. Allow to cool for 5 minutes, then whisk in the egg yolks and cover until needed.
6. To build the moussaka, take a deep roasting pan and lay half of the eggplant along the bottom to create one full single layer. Then lay all zucchini in the perpendicular direction to create a full single layer. Place lentil sauce into the pan on top of the zucchini. Then create another full single layer of eggplant with the remaining slices.
7. Pour the bechamel sauce over the built pan and bake for 30-45 minutes, until the top is golden brown.
8. Allow moussaka to stand for 10-15 minutes prior to slicing and serving.