Mushroom & Lentil Moussaka with Creamy Béchamel

Layers of tender aubergine and potato, a rich mushroom and lentil filling, and a creamy béchamel topping make this a comforting meal to share. Thyme, oregano and a little cinnamon bring warmth to the tomato sauce, while the mushrooms give the filling a savoury flavour and satisfying texture. Baked until bubbling and golden, it’s a lovely option for a cosy family dinner or a weekend meal with friends. Serve with a crisp salad or green vegetables, and save any extra portions for an easy lunch or dinner another day.