Healthy Vegetable Moussaka with Lentils

Traditional moussaka features meaty layers, but this version goes meat-free with lentils and zucchini for a lighter, healthier option packed with veggies.

Ingredients (Serves 6):

• 4 zucchini, thinly sliced
• 3 potatoes, thinly sliced
• 2 medium eggplants, thinly sliced
• Italian seasoning
• Cooking oil
• 2 medium onions, diced
• 5 large garlic cloves, minced
• 200g (1½ cups) cooked lentils
• 6 medium tomatoes, diced
• 3 tbsp butter
• 3 tbsp wheat flour
• ½ litre hot milk
• 4½ tbsp grated parmesan cheese
• Ground black pepper
• Salt to taste

Method:

1. Preheat oven to 200°C/400°F/gas mark 6. Line baking trays with parchment, grease a 9x13-inch dish. Arrange zucchini, eggplant, and potato slices on trays, drizzle with oil, season with Italian herbs, pepper, and salt. Roast 15 minutes until golden yet firm.

2. In a saucepan, heat 2 tbsp oil, sauté onions until soft. Add garlic, then stir in lentils, tomatoes, 1½ tbsp Italian seasoning, ½ tsp each pepper and salt. Simmer until thickened.

3. For white sauce: Melt butter, whisk in flour and salt to make a paste over medium heat (1-2 minutes). Gradually add hot milk, whisking until smooth and lump-free.

4. In the baking dish, spread ½ cup lentil mix. Layer eggplant, zucchini, potatoes, and half the cheese. Repeat layers.

5. Top with white sauce, remaining cheese, and Italian seasoning. Cover loosely with foil and bake 45 minutes. Uncover, grill to brown cheese, then serve.

Source: Daily Monitor (Uganda)