How to Make Delicious Moussaka with Baked Vegetables - Easy Recipe

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

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

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often more affordable.

milk

🥗Healthier: almond milk

💰Cheaper: skim milk

Almond milk is lower in calories, while skim milk is a budget-friendly option.

Preheat the oven to 190°C (390°F).

Peel 1 big zucchini and slice it along with 1 big eggplant and 3 big potatoes.

Place all sliced vegetables on a parchment paper-lined baking sheet.

Sprinkle a bit of olive oil on top of the vegetables.

Bake the vegetables in the oven for 20 minutes.

Cut 1 big onion into small cubes and chop a handful of parsley.

In a skillet, heat 1 tbsp of vegetable oil and sauté the onions for 5 minutes over medium heat.

Crush 1 garlic clove and add it to the skillet.

Add 1 tsp of cinnamon and 1 tsp of sugar to the skillet.

Add 1.1 lbs of ground beef to the skillet and cook until browned.

Stir in 1 tbsp of tomato paste and 14 oz of canned ripe tomatoes.

Simmer the sauce over medium-low heat for 5-10 minutes, seasoning to taste with salt and pepper.

Mix in the chopped parsley and set the meat sauce aside.

For the béchamel sauce, melt 3.5 oz of butter in a pot.

Add 3.5 oz of all-purpose wheat flour and whisk together.

Gradually add 3.2 cups of milk, cup by cup, while whisking to avoid lumps.

Continue whisking until the sauce starts boiling and thickening.

Take the pot off the stove and add 0.5 tsp of nutmeg and 3 egg yolks.

Stir in 1.8 oz of Parmigiano-Reggiano cheese and season to taste with salt and pepper.

Mix one ladle of the béchamel sauce into the meat sauce.

Remove the vegetables from the oven.

Grease an oven-safe dish with vegetable oil.

Spread the baked potatoes, eggplant slices, and zucchini in the dish.

Spread the meat sauce over the vegetables, pressing gently.

Stir the béchamel sauce and spread it over the meat layer.

Cover the béchamel sauce with the remaining Parmigiano-Reggiano cheese.

Bake in the oven for approximately 35 minutes at 180°C (360°F).

Let the moussaka cool down a bit before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens