Lentil Moussaka – Lentils.org

Ingredients

• 2 Tbsp (30 mL) olive oil
• 2 cups (500 mL) yellow onion, small dice
• 2 Tbsp (30 mL) garlic
• 2 cups (500 mL) whole red lentils, cooked and drained well
• 1 lb (500 g) roasted brown mushrooms, roughly chopped
• 2 cups (500 mL) crushed tomatoes
• ¼ cup (60 mL) tomato paste
• 2 cups (500 mL) low sodium beef stock
• 4 bay leaves
• 1 Tbsp (15 mL) Greek oregano, dried
• 1 tsp (5 mL) cinnamon, ground
• 3 lb (1.5 kg) eggplant, sliced ½ inch lengthwise, grilled until soft
• 2 lb (1 kg) zucchini, thinly sliced, grilled until soft
• 6 Tbsp (90 mL) butter, unsalted
• ½ cup (125 mL) all-purpose flour
• 1 quart (1 L) milk
• 1 cup (250 mL) Parmesan cheese, finely grated
• 1 tsp (5 mL) nutmeg
• 1 tsp (5 mL) white pepper, finely ground
• 3 egg yolks