• Preheat the oven at 350 °C.
• Slice the eggplants (approx 0.5 inch thick) and arrange the slices in one layer on a baking tray lined with parchment paper. No oil needed. Bake for 25 min.
  
• Boil the lentils following the instructions on the package.
• Boil the potatoes with the skin on.

"No-ground meat" filling

• Chop the onion, celery, carrots, pepper, and 2 garlic cloves, and cook them for 7-10 min in a bit of water.
  
• Add the walnuts and mushrooms to the food processor and process until a rough paste forms.
  
• Add the mushrooms/walnut paste and the spices (garlic powder, onion powder, smoked paprika, soy sauce, oregano, basil, black pepper) to the veggie pan.
  
• Drain the cooked lentils and add them to the sauce and mix well.
• Add the tomato paste and tomato sauce to the pan. Add more salt and pepper if needed.
  

Bechamel sauce

• Soak the cashews in hot water for approx 10 min.
• Add the soaked cashews, 2 garlic cloves, nutritional yeast, one cooked potato, nutmeg, 1/2 tsp salt and the juice from one lemon to the food processor. Mix until a creamy and smooth paste forms. Add a bit of water if the mixture is too thick.
  

Assembly

• Spread a thin layer of the no-meat sauce on the bottom of a baking dish.
• Peal the potatoes, slice them and arrange the slices in a layer to cover the entire bottom of the tray.
• Add the remaining no-meat mix and spread evenly.
  
• Arrange the eggplant slices in a layer over the no-meat.
  
• Pour the bechamel sauce on top and spread evenly.
  
• Bake uncovered at 375 °F for 40-45 min or until the top becomes golden.
  
• Allow the moussaka to cool for at least 30 min before slicing it.