Moussaka Vegetarian

For the moussaka, first slice the potatoes and cook in salted water until soft. For the vegetables, chop the onion and sauté in olive oil until translucent. Fry the finely chopped carrots and melanzani. Cut the tomatoes into small pieces and add them with the spices, finish steaming.

Spread the strained potatoes in a greased baking dish. Spread the vegetables on top. Cover with the lasagne sheets.

For the glaze, prepare a solid béchamel sauce with olive oil, flour and milk. Stir in Parmesan cheese, nutmeg, cinnamon, garlic, salt and pepper. Separate eggs, stir egg yolks into the béchamel sauce.

Beat egg whites with a pinch of salt until stiff and gently fold in. Spread the sauce over the lasagne sheets and bake in the oven at approx. 180 °C.

Arrange the moussaka and serve.

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