MOUSSAKA || Greek Lasagna

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.

Cut the tops and bottoms off the eggplant and slice into long strips.

Salt the eggplant and set aside for about 15 minutes to draw out moisture.

Dice the onion and smash, peel, and thinly slice or mince the garlic.

In a skillet, heat extra virgin olive oil and sauté the onions until soft, then add garlic.

Add ground lamb (or beef) to the skillet, season with salt and black pepper, and brown the meat.

Stir in about a tablespoon of tomato paste and cook it down.

Optionally deglaze with half a cup of red wine.

Add a combination of whole peeled tomatoes and crushed tomatoes, along with oregano, cinnamon, allspice, salt, black pepper, and a bay leaf; let simmer for about 30 minutes.

Shallow fry the salted eggplant slices in olive oil until golden brown.

For the bechamel, melt butter in a saucepan, whisk in flour until smooth, then slowly add warm milk while stirring until thickened; season with salt, pepper, and nutmeg, then stir in cheese and two egg yolks.

In a baking dish, layer the eggplant, followed by the meat sauce, more eggplant, more meat sauce, and top with the thick bechamel.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens