This delicious dish is filled with potatoes, tomatoes, eggplant, lentils, mushrooms, spices and mornay sauce. Never fails as a Sunday food. Hope you give this a try.

Ingredients:
* chopped garlic, 4 cloves
* chopped onions, 2
* chopped mushrooms, 1\5 kg.
* Sun dried tomatoes, 1/2 cup
* thyme or basil, 1 teaspoons
* sweet paprika, 2 teaspoons
* cumin, 2 teaspoons
* cooked red or green lentils, 2 cups.
* Chopped tomatoes, 2 cans
* tomato paste, 2 tablespoons
* red wine (or water), 1 cup

Mornay sauce:
* plant butter, 3 tablespoons
* flour, 3 tablespoons
* oat milk, 2 cups
* vegan cheese, 1 handful
* nutmeg, 1 teaspoons
* lemon Juice, 1\4 lemon
* Salt and pepper
* Potatoes, 300g.
* eggplant, only one half. Cut into thin slices

Method:
Start by adding pressed garlic, onions, sun-dried tomatoes, mushrooms, thyme, paprika and cumin in a pot and cook for a few minutes.
Then, Add chopped tomatoes, tomato paste, cooked lentils and red wine and let the mix simmer.
Now, for the Mornay sauce add plant butter, flour in a small pot and whisk until they’re combined well.
Add to the mix oat milk, vegan cheese, nutmeg, lemon, salt and pepper and cook until thick.
use a big tray to add layers of vegetable sauce, thin slices of eggplant and potatoes and mornay sauce.
Bake the moussaka for 40-45 minutes in the oven at 180°C (350°F).