Assembling the Moussaka: – Preheat oven to 375°F (190°C). – In the bottom of a baking dish, spread a single layer of roasted aubergine slices. – Next, add a layer of thinly sliced potatoes followed by a layer of lentil ragu. – Repeat layers until all ingredients are used, finishing with a layer of aubergine slices on top.
Making Vegan Béchamel Sauce: – In a small saucepan over medium-low heat, melt vegan butter. Add potato starch and whisk until smooth. – Gradually pour in soy milk, whisking continuously to avoid lumps. – Add ground nutmeg, salt, and cook until the sauce thickens to a creamy béchamel consistency. Set aside.
– Pour the creamy béchamel sauce evenly over the top layer of aubergines, ensuring it covers the entire dish.