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Roasted Vegetable Moussaka

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Nutrition per serving    (USDA % daily values)
Uploaded by: The Shiksa in the Kitchen


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Ingredients for 12 servings

1 1/2 lbs. zucchini (about 3 medium), sliced thin

1 1/2 lbs. russet potatoes (about 3 large), peeled and sliced thin

3 lbs. small eggplants

3 cloves garlic, peeled

1 onion, diced

1 1/2 cups cooked or steamed lentils

1 roasted red bell pepper, sliced thin

3 cups diced ripe red tomatoes or 2 cans (15 oz. each) diced tomatoes

3 tbsp chopped fresh dill

1 tsp oregano

1/2 tsp cinnamon

1/2 tsp cayenne pepper (if you're spice sensitive use 1/4 tsp)

1/2 cup crumbled feta cheese

10 tbsp grated pecorino or parmesan cheese, divided

1/4 cup unsalted butter

3 tbsp all purpose white flour

3 cups milk

1 egg, beaten

1/4 tsp nutmeg, or more to taste

Extra virgin olive oil

Salt and pepper

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