This crowd pleaser is a keeper — when we made this in the DE office it was promptly devoured by everyone, with many coming back for seconds. Inspired by the Greek dish, moussaka, a rich and satisfying ragu is made with lentils and chopped walnuts. It’s then layered with baked potato rounds, melting aubergine and topped with a creamy, indulgent béchamel sauce and a sprinkle of mint and parsley.
