Vegetarian Eggplant Moussaka with Bechamel and French Lentil Tomato Sauce (for 2)

Moussaka! If you grew up in a certain decade, in almost any college town you would find a vegetarian restaurant serving some version of this classic Greek casserole. Vegetarian moussaka is like lasagna only without pasta and meat but with dual sauces – a rich tomato sauce thickened with black and brown lentils, layers of vegetables, a smidge of cheese (we use Jack cheese)  and topped with creamy bechamel.  Jay uses roasted eggplant, mushrooms, onion, slivered carrots, and zucchini – tons of veggies and you won’t miss the meat!

Note: This dish is pasta-free, but the bechamel sauce is thickened with a flour-based roux,