Place lentils in a small saucepan with the bay leaf and bouillon powder, and water. Bring to the boil and then simmer until tender, around 20-30 minutes.
Heat sandwich toaster, and grill the eggplant slices until soft and slightly charred, and the potatoes until tender. Set aside. If you do not have one, you can grill or bake the slices in the oven.
Make the Creamy White Sauce.
Spray a pan with a little oil and sauté the onion, for 5 minutes; add garlic and cook another minute. Add the chopped tomatoes, wine and spices. Once broken down, add the jar of sauce and keep on a low simmer. Once lentils are cooked and tender (should be hardly any water left, stir them into the mixture with the fresh herbs and lemon juice. Season to taste and remove from heat
In a lasagne dish, put a thin layer (¼) of the lentils on the bottom, top with eggplant, more lentils, then a layer of potatoes, then lentils, eggplant, lentils then the white sauce. Top with breadcrumbs if you like.
Bake at 180 for 30 minutes, covering with foil half way through if necessary (if top browning too much).
Allow it to stand for 10 or so minutes prior to serving.
Recipe by Plant Based Family Down Under at https://plantbasedfamilydownunder.com/2014/05/09/vegetable-moussaka/