Roasted Vegetable Moussaka
"A vegetarian moussaka casserole recipe with roasted eggplants, zucchini, lentils, tomatoes, peppers, spices and rich creamy béchamel sauce...."
INGREDIENTS
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1 1/2 pounds zucchini (about 3 medium) (sliced thin)
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1 1/2 pounds russet potatoes (about 3 large) (peeled and sliced thin)
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3 pounds small eggplants
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3 cloves garlic (peeled)
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1 onion (diced)
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1 1/2 cups cooked or steamed lentils
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1 roasted red bell pepper (sliced thin)
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3 cups diced ripe red tomatoes (OR 2 cans (15 oz. each) diced tomatoes)
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3 tablespoons chopped fresh dill
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1 teaspoon oregano
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1/2 teaspoon cinnamon
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1/2 teaspoon cayenne pepper (if you're spice sensitive use 1/4 tsp)
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1/2 cup crumbled feta cheese
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10 tablespoons grated pecorino or parmesan cheese (divided)
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1/4 cup unsalted butter
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3 tablespoons all purpose white flour ((for gluten free use a certified gluten free cup-for-cup all purpose flour))
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3 cups milk
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1 large egg (beaten)
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1/4 teaspoon nutmeg (or more to taste)
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Extra virgin olive oil
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Salt and pepper
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