Name: Vegetable Moussaka
Prep time: 150 min
Cook time: 60 min
Total time: 210 min
Yield: 12 servings
Ingredients: 1 1/2 lbs zucchini (about 3 medium) (sliced thin); 1 1/2 lbs russet potatoes (about 3 large) (peeled and sliced thin); 3 lbs small eggplants; 3 cloves garlic (peeled); 1 onion (diced); 1 1/2 cups cooked or steamed lentils; 1 roasted red bell pepper (sliced thin); 3 cups diced ripe red tomatoes (OR 2 cans (15 oz. each) diced tomatoes); 3 tbsp chopped fresh dill; 1 tsp oregano; 1/2 tsp cinnamon; 1/2 tsp cayenne pepper (if you're spice sensitive use 1/4 tsp); 1/2 cup crumbled feta cheese; 10 tbsp grated pecorino or parmesan cheese (divided); 1/4 cup unsalted butter; 3 tbsp all purpose white flour (for gluten free use a certified GF all purpose flour); 3 cups milk; 1 large egg (beaten); 1/4 tsp nutmeg (or more to taste); Extra virgin olive oil; Salt and pepper