Vegetarian moussaka

Method:

1. Preheat the oven to 200°C.
2. Heat 2 tbsp of oil in a medium pot and add the flour.
3. Stir and cook for approximately one minute.
4. Gradually add the milk in small amounts, mixing until smooth with each amount.
5. Continue until all milk has been added.
6. Return to low heat and bring to a simmer, stirring often.
7. Stir through grated cheese and remove from the heat once melted.
8. Lay the sliced potato on a roasting tray in one layer and brush it with oil.
9. Lay the eggplant and courgette on a separate tray/s and brush with oil.
10. Roast vegetables for approximately 15-20 minutes or until soft and beginning to brown.  The potatoes will take longer than the other vegetables.
11. Layer all of the roasted vegetables in a deep roasting dish.
12. Mix the tomatoes with the lentils and spread them over the vegetables.
13. Pour the cheese sauce over the tomatoes.
14. Bake for approximately 30 minutes or until golden brown on top.

Tips:

• Instead of Italian-flavoured canned tomatoes, you can use unflavoured canned tomatoes with a pinch of dried or fresh herbs mixed through. Or a tomato pasta sauce.
• This is a good summer dish when eggplants and courgettes are in season.
• Instead of roasting the vegetables, they can also be cooked on the BBQ.