Sweet Potato Lentil Moussaka

Method

1. 1 Preheat the oven to 180°C (350°F, fan). Place the aubergine and sweet potato slices on a lined baking tray. Drizzle with olive oil, salt, and black pepper on both sides. Roast for about 30 minutes, or until soft and lightly golden.
2. 2 Meanwhile, heat 2 Tbsp olive oil in a large pot over medium heat. Sauté the onion, carrot, rosemary, and sundried tomatoes for 5–6 minutes, until softened. Stir in the cinnamon and cook for 1 minute to release the aroma. Add the lentils, diced tomatoes, bay leaf, and vegetable stock. Bring to a boil, then reduce to a simmer and cook uncovered for 20 minutes, until the tomatoes are soft and most of the liquid has reduced. Stir in the nutritional yeast, season well with salt and black pepper, and discard the bay leaf.
3. 3 In a saucepan, whisk together the olive oil and flour over medium heat. Gradually add the soy milk, whisking constantly to prevent lumps. Season with nutmeg, salt, and black pepper. Stir continuously for 5–6 minutes until thickened but still pourable. Remove from the heat.
4. 4 In a baking dish (about 35 × 22 cm / 14 × 9 in), layer as follows: Half the roasted aubergine and sweet potato, half of the lentil filling, the remaining aubergine and sweet potato slices, the rest of the lentil filling, all of the béchamel on top. Sprinkle with the breadcrumbs and drizzle with olive oil.
5. 5 Bake uncovered at 180°C (350°F) for 25–30 minutes, or until golden and bubbling. Allow to rest for 10 minutes before slicing and serving.