Cookback on: Vegetarian Moussaka with Mushrooms and Lentils

Prep: 25 min • Cook: 65 min. Meaty mushrooms and protein-packed lentils replace meat in this Greek-inspired moussaka, layered with tender, lightly salted eggplant slices and finished with a silky, nutmeg-scented béchamel. The tomato-simmered lentil and mushroom ragù is warmly spiced with cinnamon and oregano for a depth of flavor, then baked until the top is golden and the layers set. Serve warm after a short rest for clean slices and comforting texture.