Description
A hearty vegan moussaka made with lentils, perfect for a gluten-free diet.
Ingredients
Scale
- 2 cups lentils, cooked
- 2 eggplants, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can diced tomatoes
- 2 tablespoons olive oil
- 1 teaspoon cinnamon
- 1 teaspoon oregano
- Salt to taste
- Black pepper to taste
- 2 cups gluten-free béchamel sauce
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lentils according to package instructions.
- Heat olive oil in a pan and sauté onions and garlic until soft.
- Add cooked lentils, diced tomatoes, cinnamon, oregano, salt, and pepper. Stir well.
- Layer half of the eggplant slices in a baking dish.
- Add the lentil mixture on top of the eggplant.
- Layer the remaining eggplant slices on top.
- Spread the gluten-free béchamel sauce over the eggplant.
- Bake for 30-35 minutes until golden brown.
Notes
- Allow to cool for a few minutes before serving.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan moussaka, lentils, gluten free