1. Preheat oven to 400F. Cut eggplant into 4 equal slices lengthwise. Cut the potatoes into 1/4 inch slices. Spread evenly onto two baking trays. Drizzle with a little oil and sprinkle with salt + pepper. Bake for 30 minutes until eggplant is a little dried out and potatoes are slightly crispy. 

2. Meanwhile, make the lentil sauce.

1. Drain and rinse lentils. Set aside.
2. Add a little oil to a large pan over medium high heat. Once hot sauté onion and garlic for 3 minutes until translucent. 
3. Add tomatoes, lentils, tomato paste, vegetable broth, oregano, cinnamon, and salt. Cook for about 5 minutes until the sauce is nice and thick. Remove from heat and set aside. 

3. Make the bechamel sauce.

1. Melt vegan butter in a small pot over medium heat. Once melted, quickly whisk in the flour until a smooth paste forms.
2. Raise the heat to medium high and pour in the non-dairy milk. Continuously whisk for about 3 minutes until the sauce is very well combined and starts to bubble and thicken. Stir in the salt and remove from heat. 
3. Let cool for a few minutes, then blend the sauce with the silken tofu until smooth. Set aside. 

4. Assemble the moussaka. Grease a 11×17 baking tray. Layer the potatoes on the bottom of the tray, followed by the lentil sauce, eggplant, and the bechamel sauce. Bake 35 minutes until the top is golden. 

5. Let rest at least 10 minutes before eating. This moussaka is perfect for meal prep and will last about a week or so in the fridge, and is freezer-friendly!