Ingredients
Instructions
Prep ahead
- slice 2 eggplants & 2 zucchinis Œ-in; brush oil, roast 15 min at 425 °f.
- simmer 1 c lentils until tender; drain.
- make plant-based béchamel: whisk 3 tbsp olive oil + flour; add oat milk; simmer thick; season nutmeg.
- chop onion, garlic; open crushed tomatoes.
Cooking steps
Sauté onion & garlic 4 min; stir in lentils, tomatoes, cinnamon, oregano; simmer 10 min to thicken.
Layer zucchini, lentil sauce, eggplant in oiled casserole; repeat. pour béchamel on top.
Bake 25 min at 375 °f until bubbly and lightly browned. rest 10 min before slicing.
(active time â 40 min | total â 1 hr 10 min)