vegan moussaka

Serves: 6

Ingredients:
2 tablespoon's olive oil
1 onion, finely chopped 1 garlic clove, crushed
400g tin chopped tomatoes
1 teaspoon dried oregano
1 large aubergine, sliced lengthways into 6
1 large courgette, sliced lengthways into 6
390g tin green lentils in water, drained and rinsed
1tomato, thinly sliced
70g pack rocket, to serve
for the topping:
350g frozen butternut
25g plant-based spread
25g whole wheat flour
300ml cashew milk

Method:
preheat the grill to high and line a large baking sheet with foil. brush the aubergine and courgette on both sides with the remaining oil and put on the baking sheet. grill for 3-5 mins each side until tender and golden.
preheat the oven to 170°c. stir the lentils into the tomato sauce; simmer for 10 mins. spoon half the sauce into a deep baking dish and cover with the courgette, followed by the sliced tomato; season. spoon the rest of the sauce on top and cover with the aubergine. set aside.
for the topping, steam the butternut for 10-12 mins until tender, then blitz in a food processor until smooth. make a roux by melting the dairy-free spread in a saucepan over a medium heat; stir in the flour to make a paste. remove from the heat and whisk in the cashew milk. return to the heat, bring to the boil, then simmer, stirring, for 2 mins. stir in the butternut and season, then spoon the sauce over the aubergines. bake for 25 mins. serve with the rocket.