Oven-Baked Greek Moussaka
A lighter, healthier moussaka with roasted vegetables, meat sauce, and béchamel.
Ingredients
Vegetables
- 5-6 medium potatoes peeled and sliced
- 5-6 medium aubergines peeled (optional) and sliced
- 3-4 zucchini (optional) sliced
- 3-4 tbsp olive oil extra virgin
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt to taste
Meat sauce
- 3 tbsp olive oil extra virgin
- 1 large onion diced
- 1 red bell pepper diced
- 1 carrot diced
- 2-3 garlic cloves minced
- 500 grams minced meat (lamb, pork, or beef)
- 1 tbsp tomato paste
- ½ cup red wine or cognac
- 1 cup tomato sauce
- 1 tbsp cinnamon
- 1 bay leaf
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- ½ cup fresh parsley chopped (optional for garnish)
Béchamel Sauce
- 1 cups milk
- 6 tbsp butter
- 4 tbsp flour
- ½ cup grated cheese
- 1 egg
- 1 tsp nutmeg
- Salt and pepper to taste
Topping
- 1/4-1/2 cup grated cheese
Instructions
- Prepare the potatoes:Slice and sprinkle with thyme, oregano, salt, and a drizzle of olive oil. Let them rest for 5 minutes.
- Spread on a baking tray and roast at 200°C for 20 minutes.
- Prepare the aubergines:Slice, season with thyme, oregano, salt, and olive oil. Let them rest for 5 minutes
- Take the tray with the potatoes out of the oven and layer the aubergines on top
- Roast for another 20 minutes.
- Prepare the zucchini (optional):Slice and season just as you did with the potatoes and aubergines, letting them rest.
- Take the tray with the potatoes and the aubergines out of the oven and layer the zucchini on top.
- Roast for 20 more minutes.
- In the meantime, you shoud have started preparing the meat sauce:Heat the olive oil with the minced garlic to add its aroma to the oil.
- Sauté the onions, peppers and carrots until soft, add the minced meat and stir in the tomato paste and wine/cognac, let cit ook briefly.
- Add the tomato sauce and season with cinnamon, bay leaf, herbs, salt, and pepper. Simmer until thickened.
- Once it has cooled a little, stir in ¾ of the béchamel that you may have already set aside to help the sauce hold its shape.
- Make the béchamel sauce:Melt the butter in a small pot, whisk in flour, and cook briefly.
- Slowly add warmed milk while whisking constantly until smooth and creamy.
- Remove from heat, stir in grated cheese, nutmeg, salt, pepper, and beat in the egg.
- Assemble the moussaka:Once you have taken the tray with the three layers of vegetables oout of the oven, spread the meat sauce evenly on top.
- Pour the béchamel over the top and sprinkle with grated cheese.
- Bake at 180°C for 20–30 minutes, until the béchamel is golden and set.Let rest a few minutes before slicing and serving.
Nutrition
Calories: 650kcal
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