How to Make Tasty Mousaka with bechamel sauce

Mousaka with bechamel sauce. Learn How to make Traditional Greek Moussaka. This dish is so rich and full of flavor layers of potatoes, eggplants, meat and bechamel sauce. Subbing the dairy-loaded, fatty bechamel sauce wasn't as straightforward.

For this version of moussaka, we use yogurt and cream in place of the traditional béchamel sauce. Moussaka is to the Greek what Lasagna is to Italians. A rich tomato meat sauce layered with eggplant instead of pasta sheets, and topped with a thick layer of béchamel sauce, this traditional Greek recipe takes time to assemble - but it's well worth the effort. You can have Mousaka with bechamel sauce using 18 ingredients and 4 steps. Here is how you cook it.

Ingredients of Mousaka with bechamel sauce

1. You need 1.5 cups of rice, cooked with salt and turmeric and cardimom.
2. It's 500 g of mince beef.
3. You need 1 of onion minced.
4. It's 2 of garlic cloves minced.
5. You need 1 of green pepper chopped.
6. It's of Potatoes cubed and fried.
7. Prepare of Aubergine cubed and fried.
8. It's of Tomato paste.
9. Prepare 1 cup of pasta sauce.
10. Prepare of Salt, pepper, turmeric, cumin, curry.
11. Prepare of Mozzarella cheese.
12. Prepare of Parsley for decoration.
13. You need of Bechamel sauce.
14. It's 2 cups of milk.
15. It's 1 cup of cream.
16. You need 3 spoons of flour.
17. You need 25 g of butter.
18. It's of Salt, pepper, turmeric.

This is serious comfort food - a low carb one! This classic Greek moussaka recipe is made by layering eggplant and potatoes with a spiced meat filling and topping it with a béchamel sauce. While moussaka can be time-consuming to prepare, it's worth the effort. It is hearty and filling so you won't need many side dishes to accompany it.

Mousaka with bechamel sauce step by step

1. Fry minced beef till it browns then add onion, garlic and fry together. Then add pepper and the spices and mix. Then add tomato paste and sauce. Finally add potatoes and aubergine.
2. Bechamel sauce: Melt butter then add flour and mix till it becomes a smooth paste. Then slowly pour the milk while stirring at the same time. Then add the cream and keep stirring till it becomes thick. Then add salt, pepper and turmeric..
3. Grease pyrex bowl with butter then add a layer of the cooked rice. On top add a layer of the mix that was prepared in previous steps. And then the bechamel sauce..
4. Top with grated mozzarella then put in a preheated oven for 15-20 minutes. Decorate with chopped parsley..

Preparing the béchamel sauce is probably the trickiest part for this vegetarian moussaka recipe. To achieve the perfect texture for your béchamel sauce, make sure the milk is lukewarm and add it in the pan with the flour/butter mix just a little bit at a time whilst constantly stirring. Lightly sauté the garlic and butter in a medium-sized pot on medium heat, then add the cauliflower sauce and heat through for about a minute. The bolognese sauce is less tomato-y than the one in a lasagna, and contains lots of wine My third attempt at making Moussaka ,at last i got it right,Thanks to your lovely recipe Helen. Serve fresh from the oven or double-down the moussaka recipe by making two at a time for easy meal prep.