Roasted Vegetable Moussaka

Ingredients

• 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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