Low carb Moussaka without bechamel

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

bechamel sauce

🥗Healthier: cauliflower puree

💰Cheaper: milk + flour

Cauliflower puree offers a lighter option, while a simple milk and flour mix is cost-effective.

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories, while processed cheese is often cheaper.

red wine

🥗Healthier: grape juice

💰Cheaper: white vinegar

Grape juice adds sweetness without alcohol, while vinegar is a budget-friendly alternative.

Chop 1 onion finely and add it to a saucepan with olive oil; cook until soft and golden, about 8 minutes.

Add 6 grated garlic cloves to the saucepan and warm them through for about 30 seconds until fragrant.

Add 2 pounds of ground beef to the saucepan; cook over medium-high heat until most of the pink color is gone.

Season the beef with salt, black pepper, 1/4 to 1/2 teaspoon of ground cinnamon, and crushed red pepper flakes.

Add a 15 oz can of crushed tomatoes to the beef mixture; rinse the can with a little water and add that as well.

Mix everything together, cover the pan, and let the meat sauce cook over medium heat for about 20 to 25 minutes until thick.

Chop parsley and add it to the meat sauce along with a heaping teaspoon of dried oregano; taste and adjust seasoning if necessary.

Prepare 1 large cauliflower by cutting it in half and slicing it into 1/2 inch thick slices.

Arrange the cauliflower slices in a round baking pan, drizzle with olive oil, and season with salt and black pepper.

Preheat the oven to 425°F and roast the cauliflower for 20 to 25 minutes until fork tender.

Sprinkle a generous amount of Parmesan cheese and shredded mozzarella cheese on the roasted cauliflower and set aside.

Prepare 2 eggplants by slicing them into 1/2 inch thick slices and sprinkling with salt; let them sit in a colander to draw out bitter juices.

Pat the eggplant slices dry, then drizzle with olive oil and season with salt and pepper.

Pan-fry the eggplant in batches over medium-high heat for about 3 to 4 minutes per side until golden; transfer to a paper towel-lined plate to absorb excess oil.

Layer the eggplant slices on top of the roasted cauliflower and cheese, adding more cheese in between layers.

Slice 4 tomatoes and 2 bell peppers into thin rounds and set aside.

Pour the ground beef sauce over the layered eggplant and cheese; spread it out evenly.

Top with more cheese, then layer the bell pepper and tomato slices on top; brush with a little oil and season with salt and oregano.

Bake in the oven at 425°F for 45 minutes uncovered; turn on the broiler for the last 5 minutes to char the vegetables.

Let the moussaka sit for 10 to 30 minutes before serving to allow it to set.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens