Moussaka Without Frying - With Roasted Vegetables

Today we decided to make moussaka since it’s been a while since we had it. I make my moussaka lighter so it’s easier to enjoy. I roast the vegetables instead of frying them, which saves time on cleanup and makes the dish healthier and lighter.
I make my béchamel sauce simply and healthily, without wheat flour, using arrowroot (you can also use cornstarch or potato flour), and I’ve included the recipe for it below.
Let’s get started 😊
Moussaka Without Frying - With Roasted Vegetables
Today we decided to make moussaka since it’s been a while since we had it. I make my moussaka lighter so it’s easier to enjoy. I roast the vegetables instead of frying them, which saves time on cleanup and makes the dish healthier and lighter.
I make my béchamel sauce simply and healthily, without wheat flour, using arrowroot (you can also use cornstarch or potato flour), and I’ve included the recipe for it below.
Let’s get started 😊
Steps
- 1
Arrange the vegetables on 2 baking sheets or pans lined with parchment paper. Roast at 400°F (200°C) with convection until golden and dry. Optionally, sprinkle with a little oregano and a drizzle of olive oil. Meanwhile, prepare the ground beef.
- 2
Once the vegetables are ready (in about 1 hour), remove them from the oven. Layer the vegetables in a baking dish: potatoes on the bottom, then zucchini, and finally eggplant. Reserve a few eggplant slices to make a thin layer on top of the meat sauce. Pour the thick meat sauce over the vegetables and prepare the béchamel sauce.
- 3
Pour the béchamel sauce over the top and bake at 350°F (175°C) using the bake setting for about 1 hour, until the béchamel is golden. Remove from the oven, let it rest for 1 hour, then cut and serve. Enjoy 😊
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