Greece Outside In: Try this Greek moussaka with lentil bechamel recipe

For the bechamel sauce, melt vegan butter in a saucepan over medium heat. Stir in flour to form a roux—cook for two minutes without browning it too much—then gradually whisk in almond milk until smooth. Continue cooking while stirring until it thickens enough to coat the back of a spoon lightly—season with nutmeg along with salt and pepper.