How to make
I got the idea for this amazing moussaka from a Greek recipe. In that recipe, it is made with eggplants and the topping is from Béchamel with Parmesan. I made it as lean as possible and I have also added a version for a normal moussaka topping. I only left the authentic lentil stuffing and you can tell by the spices oregano and ginger. Don't skip adding them and try something different with this delicious lean moussaka, which is very suitable for the winter days.
Here's how to prepare it:
Soak the lentils for 1 hour in cold water.
Finely chop the onion, garlic and pepper and fry them in 3 tbsp of olive oil. They need to soften slightly. Add the tomatoes, which have been peeled and diced. Now it's time for the liquid - 1 cup of quality red wine, but if you're fasting strictly, you can skip it and add water, since some say, that alcohol is not used in fasting, although the wine is of plant origin.
Add as much salt as you like, oregano, ginger and black pepper and cook for 5 minutes with the lid open and another 15 minutes with it tightly covered.
During this time, peel the potatoes and cut them into slices. Roll them in olive oil or oil and salt and arrange them in a greased baking pan. Bake them at 360°F (180 degrees) for about 20 minutes, just to soften. They can also be cooked in a steamer (like I did).
Strain the lentils and boil them until they're semi-cooked, then strain them again and add them to the vegetables for the filling exactly after the 20th minute. Cook for another 5 minutes (add a little water, if necessary), until the lentils swell and the liquid is reduced. It depends on the type of lentils, so just taste it.
Pour the lentil topping over the potatoes and flatten it out. There should be almost no liquid.
Preheat the oven to 390°F (200 degrees).
Prepare a lean version of béchamel for the topping. Fry the flour in olive oil, pour the warm almond milk in a stream and stir until it thickens and a smooth cream is obtained. Season with nutmeg, white pepper and salt and add the tofu. Pour this mixture over the moussaka and bake, until it aquires a golden brown color.
For a classic lean version, beat the eggs with a pinch of salt, both types of milk, soda and flour. Grate the hard aromatic cheese, such as Parmesan. You can use yellow cheese, but it needs to be mature.
The lean winter moussaka is poured with the topping and baked, until it aquires a golden brown color, for about 15-20 minutes.
You need to make sure, that before this last stage your lentils are almost ready, so that they don't remain raw and crunchy. It is better to overcook them so that they blend with the topping, than undercook them and leave them crunchy.
Enjoy your meal!
