Plant-Based Summer Moussaka

Name: Plant-Based Summer Moussaka
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Eastern European, Mediterranean, Greek, Asian, European, Middle Eastern
Ingredients: 3 large white russet potatoes (peeled and cut into 1/2-1/4 inch slices); 1 large eggplant (cut into 1/2- 1/4 inch slices); 2 large zucchini (cut into 1/2-1/4 inch slices); 4-5 tbsp (olive oil); season to taste; 2 tbsp dry oregano; 3 tbsp. olive oil; 1 large white onion (finely chopped); 3 cloves of garlic (finely chopped); 2 bay leafs; Season to taste; 2 tbsp. dry basil; 1 tbsp. dry oregano; 1 tsp vegetable stock paste; 1/2 tsp cinnamon; 1/4 tsp cloves; 2 400 ml can of brown lentils (strained and drained); 1 400 ml can of black beans (strained and drained); 600 ml crushed Roma tomatoes; 1 tbsp. Coconut sugar or white sugar is fine too; Sliced fresh tomato