An absolutely delicious vegetarian moussaka

Moussaka may well be one of the most delicious dishes ever! It´s perfect to make when you have potatoes that must be used. I'm not so fond off the traditional bechamel sauce so I chose to make a feta cheese sauce instead. The result was incredibly, incredibly yummie!

Ingredients:
(Approx. 4-5 port.)
300 g potatoes
700 g eggplants
Olive oil
Herb salt
Cheese for topping
Tomato sauce:
1 yellow onion
3 cloves of garlic
500 g diced tomatoes
1 vegetable stock cube
1 dl dry red lentils
1 dl water
1,5 tsp oregano
1,5 tsp basil
1 tsp lemon pepper
1 tsp herb salt
1 dash of chiliflakes
Feta cheese sauce:
2 tbsp olive oil
2 tbsp plain flour
5 dl milk
150-200 g feta cheese
1,5 tsp oregano
1,5 tsp basil
1 tsp lemon pepper

Directions:

• Chop the onion and the garlic.
• Fry in oil until softened.
• Add the diced tomatoes, the stock cube, the lentils, the water and the seasoning and stir. Leave on the stove at low heat while preparing the other things.
• Turn the oven to 200 degrees.
• Slice the eggplants and spread them in an oven pan. Brush with olive oil, season with salt and put them in the oven for ten minutes.

• Heat the oil for the feta cheese sauce in a saucepan.
• Add the flour while stirring and move the saucepan from the heat.
• Add half the milk while stirring.

• Return the saucepan onto the heat and add the remaining milk while stirring. Let it boil and then simmer for 5 minutes.
• Add the feta cheese while stirring.
• Season with oregano, basil and lemon pepper.
• Peel the potatoes and cut it into paper-thin slices.
• Layer the potatoes, the eggplant, the tomato sauce and the feta cheese sauce in an oven dish.

• Spread the sauce over the last layer to cover the eggplant and the potatoes and then put it in the oven.
• Bake for 35 minutes, then sprinkle with grated cheese and let bake another five minutes until the cheese has melted and received a slightly brown surface.
• Ready to be served! Preferably along with a Greek salad.