183 cal / 10P per serving. Moussaka (Greek Lasagna with eggplant, potato, onion, beyond meat, spices, tomato, béchamel and panko topping)

makes 12 servings

Serving size is 3.6″ x 3.75″ (one serving pictured)

Everything but the béchamel sauce is loosely based on this recipe: [https://rainbowplantlife.com/vegan-moussaka/](https://rainbowplantlife.com/vegan-moussaka/) I changed a few things here and there.

Layers:

**”meat” sauce:**

* onion, 133 g
* garlic cloves
* beyond meat, 452 g
* mushrooms, 292 g chopped
* 2 oz low calorie red wine
* 3 T tomato paste
* 28 oz can of crushed tomatoes
* spices: cinnamon (pinch), thyme leaves, pinch ground cloves, salt, bay leaves, ground pepper,

**Eggplant layer:** 1 medium eggplant sliced and pre-baked in oven with garlic, spray oil, oregano, salt

**Potato layer:** 436 g sliced potatoes, pre-baked same as eggplant

**bechamel sauce:** melt 4 T of vegan butter, add 1/4 cup of flour, stir together, and cook for a few minutes, add 1/4 cup of vegan broth, 17 g of violife graded parm, 1 cup of vegan milk and keep stirring until it thickens into a cheesy sauce

**topping**: 1/2 cup of Japanese panko crumbs

Assemble layers: eggplant / “meat” sauce / potato layer / more meat sauce / béchamel sauce / panko topping

bake at 400 for about 25 to 30 minutes or until topping starts to turn golden. User broiler setting for a minute or two to get it more golden brown.