👨‍🍳 Instrucciones

1. 1

   Preheat oven to 400°F (200°C). Brush eggplant and zucchini slices with olive oil and season with salt and pepper. Arrange in a single layer on baking sheets and roast for 20-25 minutes, flipping halfway, until tender and lightly browned.

   💡 Consejos de Profesional: Roasting the vegetables beforehand prevents a watery moussaka.
2. 2

   While vegetables roast, heat 2 tbsp olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.

3. 3

   Stir in the rinsed lentils, crushed tomatoes, vegetable broth, cinnamon, allspice, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a simmer, then reduce heat, cover, and cook for 30-40 minutes, or until lentils are tender and the sauce has thickened.

   💡 Consejos de Profesional: Stir occasionally to prevent sticking.
4. 4

   Prepare the béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Stir in nutmeg, remaining 1/2 tsp salt, 1/4 tsp pepper, and grated Parmesan cheese.

   💡 Consejos de Profesional: Whisk continuously to avoid lumps.
5. 5

   Remove béchamel from heat and whisk in the eggs one at a time until fully incorporated.

   💡 Consejos de Profesional: Ensure the sauce is not too hot when adding eggs to prevent scrambling.
6. 6

   Assemble the moussaka: Spread half of the lentil mixture in the bottom of a 9x13 inch baking dish. Layer half of the roasted eggplant and zucchini over the lentils. Repeat layers. Pour the béchamel sauce evenly over the top.

   💡 Consejos de Profesional: Ensure even distribution of all layers.
7. 7

   Bake at 375°F (190°C) for 30-40 minutes, or until the top is golden brown and bubbly.

8. 8

   Let the moussaka rest for at least 15 minutes before serving to allow it to set.

   💡 Consejos de Profesional: Resting is crucial for clean slices.