Prepare the mashed potatoes

Cup of Yum
1. Bring a pot of salted water to a boil over medium-high heat.
2. Add potatoes and cook for 10 minutes, or until softened. Drain water.
3. Mash the potatoes (with a fork or potato masher), mixing in the almond milk and olive oil.
4. Add salt and pepper to taste. Set aside.

Prepare the eggplant

1. Preheat oven to 350 degrees F.
2. Slice eggplant lengthwise into long, ¼” thick slices.
3. Arrange eggplant slices on a parchment lined baking sheet.
4. Sprinkle with salt and pepper.
5. Roast eggplant for 15-20 minutes, until softened and slightly browned.

Prepare the lentils

1. In a large pot, heat a tablespoon of olive oil over medium heat.
2. Add onion and cook for 3-4 minutes, until softened.
3. Add garlic and cook for additional minute.
4. Stir in tomato paste, crushed tomatoes, smoked paprika, cayenne pepper, and red wine.
5. Simmer for 5-6 minutes, stirring occasionally, until liquid is reduced and mixture is thick.
6. Stir in chickpeas and lentils, cook for 2 more minutes to heat through. Set aside.

Prepare the bechamal sauce

1. In a small pot, heat the olive oil over medium heat.
2. Slowly whisk the flour into the olive oil.
3. Cook for 1-2 minutes, stirring constantly so that it does not burn.
4. Slowly add the almond milk, whisking continuously to combine.
5. Continue to stir the sauce for a few minutes until a thick sauce is formed.
6. Stir in the smoked paprika, salt, and pepper. Set aside.

Assemble the moussaka

1. Prepare a large baking dish – spraying with non-stick cooking spray.
2. Arrange half of the eggplant sliced on the bottom of the baking dish.
3. Spread half of the lentil mixture on top of the eggplant slices.
4. Repeat the process with another layer of eggplant and lentils.
5. Spread the mashed potatoes in a single layer on top.
6. Pour the bechamel sauce in a thick layer on top of the mashed potatoes.
7. Bake for approximately 30 minutes, until top begins to brown.
8. Serve topped with parsley or other fresh herbs, as desired.