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1
Boil spinach for one minute, drain and reserve the liquid.
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2
Put 450 ml of the water into a pan and add the lentils.
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3
Cover and cook over a medium-low heat for 20 minutes.
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4
Meanwhile, heat 1 tbs of oil in a large frying pan and cook the onion and garlic for about 10 minutes until soft and golden.
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5
Stir the mushrooms into the onions, increase the heat and season generously.
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6
Cook until juicy and darkened in colour.
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7
Add the tomatoes to the pan and cook briskly for 5 minutes until thickened but still quite liquid.
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8
Add the lentils and any cooking liquid, 1/2 teaspoon salt and 1 teaspoon cumin.
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9
Simmer gently for a few minutes.
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10
Squeeze all the liquid out of the spinach and stir it into the pan.
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11
Add a little water if the stew seems too dry.
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12
Boil the potatoes in salted water, drain, cool slightly and slice lengthways.
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13
Pre-heat the oven to 400 F or 200 degrees C.
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14
Trim the eggplant and slice lengthways about 1/2 cm thick.
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15
Smear a baking sheet with remaining oil, lay out the slices.
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16
Bake for 15 minutes, turn and cook the other side for a further 5 minutes until soft.
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17
Reduce the temperature to 360 F or 180 degrees C.
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18
Take a 2-litre capacity dish at least 5 cm deep and make a layer with half the potatoes, then half the eggplant, followed by the mushroom mixture, the rest of the eggplant and the rest of the potatoes.
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19
To make the topping, melt the butter in a saucepan, stir in the flour and gradually add the milk and bring it to the boil.
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20
Simmer for a few minutes, add the parmesan and the ricotta mixed with the egg.
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21
Remove from the heat, taste and adjust the seasoning.
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22
Pour the sauce over the moussaka and dust with nutmeg.
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23
Bake for 30 minutes or until the top is set and golden.
