Pumpkin Moussakas

I loved this recipe from the blog Amatour Cook Professional Eater. It was slightly adapted from a recipe of Nikos Boukis, from the Greek cooking magazine " Umami." And I adapted it some more. I switched out the turkey and ground beef for crumbles and deleted the chestnuts. It calls for two tomatoes, grated. This must be a European thing because I've never heard of grating a tomato. I used canned, diced tomatoes, which I cut up even smaller and it worked fine.

The recipe layers slightly roasted sliced pumpkin, which I sliced with a mandoline, with the meat/vegetable mixture and then bechamel on top. YUM! I halved the recipe, which made one dinner for two and two lunches for one.