Vegan Moussaka

Ingredients

• s olive oil"

Preparation

1. 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.
2. 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.
3. 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.