Vegan Greek Moussaka With Creamy Béchamel Sauce | Cruise Scoop

Ingredients

• 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
• 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