Name: BEST Vegetarian Moussaka Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 12 pieces
Ingredients: 2 medium eggplants (about 1 1/2 lb), partially peeled and sliced length-wise; Salt; 3 Russet potatoes, peeled and sliced lengthwise (1/2-inch in thickness); 2 large zucchini, sliced length-wise (1/2-inch in thickness); Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil); 1/3 cup + 2 tbsp Private Reserve Greek extra virgin olive oil; 2/3 cup all-purpose flour; 1/2 tsp salt, more if you like; 1/4 tsp ground nutmeg; 4 cups 2% milk, warmed; 2 large eggs; 1 yellow onion, chopped; 2 garlic cloves, minced; 1 ¼ cup COOKED black lentils (from ½ cup uncooked black lentils. See notes); 1 14-oz can crushed tomatoes; ½ cup broth or water; 1 tsp dry oregano; ½ tsp nutmeg; Pinch cinnamon