Moussaka: Winter Warmers 2

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.

Heat 2 tablespoons of olive oil in a pan.

Slice the onion finely and add it to the pan with garlic until translucent.

Add lamb mince to the pan and brown slightly, breaking it up.

Stir in 2 tablespoons of tomato puree and 1 tin of chopped tomatoes.

Add 2 tablespoons of oregano and 100 ml of red wine, then add a cinnamon stick.

Season with salt and pepper, and let simmer for 20 to 30 minutes.

Slice the eggplant into about 1 pound thick slices and cook in batches in a frying pan with olive oil until golden brown on both sides.

For the white sauce, melt butter in a pan, add flour bit by bit, and mix thoroughly.

Slowly add milk to the flour mixture, stirring to avoid lumps, then season with salt and pepper.

Assemble the dish by layering cooked eggplant at the bottom, followed by the ragu sauce, and then more eggplant on top.

Remove the cinnamon stick from the ragu before layering.

Prepare the cheese sauce by mixing goat cheese and eggs into the white sauce, adding a pinch of nutmeg.

Spread the cheese sauce over the layered dish and smooth it out.

Bake in the oven for 30 to 40 minutes at 180°C (356°F).

Let cool for 10 to 15 minutes before slicing and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens