Moussaka Lasagna - Vegetarian

The other night I was making a big greek salad dinner.  Then I found out my aunt and uncle were coming over for dinner so I needed to find something "heartier" to go with the greek salad and decided to make my first ever Moussaka.  I don't know how traditional this will taste, but everyone loved it!  I used tempeh because I had no meat in the house, but if you are a carnivore you could substitute the tempeh with a ground meat of your choice (turkey, beef, bison..)

If you want this to be low carb, double the eggplant and skip the potatoes.  Make sure you do a layer of eggplant on the bottom of the pan in place of the potatoes.

2 Organic Potatoes
2 small eggplants (or 1 large)
1/2 lb of tempeh in chunks or slices
1 red onion sliced thinly
2 cloves garlic
1 Tbs Oregano
1 Jar of Trader Joe's Bruschetta
1 sprig fresh rosemary finely chopped
1 tsp Tumeric
1/4 Teaspoon Cinnamon
1 Tbs Butter (or dairy free equivalent)
Fresh Goat Chevre Cheese (I got some raw stuff at the farmer's market - LOVE it)
Olive Oil, Salt and Pepper

Preheat oven to 425

First wash and then slice your eggplants into circles about 1/4 inch thick, then do the same with your potatoes.

Toss the eggplant slices in a small bowl of olive oil (use about 3 Tbs) with the garlic powder, oregano and a dash of salt.  Place on a cookie sheet and bake for about 7- 10 minutes or until lightly brown, turning them over once.

WHILE the eggplant is cooking boil the potato slices AND the tempeh in medium size put until tender (appx 7 minutes).

Set the eggplant and potatoes aside.

In a large skillet add about 1 Tbs of olive oil.  Saute the tempeh and break into chunks (like ground beef) add the onion slices, rosemary, garlic (pressed or finely chopped) and salt and pepper to taste.

NOW it's time to assemble the "Lasagna"

Rub the bottom of a medium sized casserole dish with some butter.  Layer to potato slices on the bottom.  Next add the tempeh mixture and spread evenly.  Then spread the bruschetta over the tempeh evenly.  Next layer the eggplant slices over the bruschetta.  Finally sprinkle the top of the lasagna with the goat cheese. Cover with foil and bake for 15-25 minutes (depending on the temperature of the ingredients when you put it in the oven, just make sure it's heated through).  Uncover and bake until just lightly browned.