Vegetarian Moussaka

(Source: Liz M original)

makes 8-10 portions)

Base (meat substitute):
4oz green lentils
1 onion, chopped
1lb mushrooms, chopped
tbsp tomato puree
tbsp allspice
salt & black pepper
olive oil

2 aubergines
garlic
basil
potatoes
black olives and paprika to garnish

Sauce: butter, flour, 1pint milk, curd cheese, egg, nutmeg, salt & pepper

Base: Cover lentils with water and cook until soft and most of water absorbed. Soften onion in olive oil; add chopped mushrooms, cooked lentils, tomato puree and allspice. Season. Put mixture in ovenproof dish.
Add layer of sliced aubergines, fried in (mainly olive) oil with garlic and basil
Add layer of cooked sliced potatoes
White sauce: Make roux (cook butter and flour together). Gradually add milk, stirring over heat until boiling and thickened. Add salt, pepper and nutmeg to taste. Stir in curd cheese and beaten egg.
Top moussaka with white sauce. Decorate with black olives and paprika. Cook in low to medium oven until sauce begins to brown.