A Light Moussaka Recipe

This is a lighter version of moussaka using cottage cheese instead of bechamel. I have made it a few times lately when hosting family or friends for lunch, it is always a great success. Simple, quick and tasty!! I forgot to take photos of the meat sauce so will add them next time I cook it 😉
A Light Moussaka Recipe
This is a lighter version of moussaka using cottage cheese instead of bechamel. I have made it a few times lately when hosting family or friends for lunch, it is always a great success. Simple, quick and tasty!! I forgot to take photos of the meat sauce so will add them next time I cook it 😉
Steps
- 1
Slice eggplants and brush with olive oil. Roast or grill until soft in the oven or airfryer while you make the meat sauce
- 2
For the meat sauce, sauté onions and garlic in a pan. Add the ground turkey and beef, cook until browned.
- 3
Add passata, soy sauce, cooking sake, chili flakes, salt, and pepper. Simmer for 10 minutes.
- 4
In a baking dish, layer eggplant, meat sauce, parmesan and cottage cheese.
- 5
Repeat the layers.
- 6
Top with thinly sliced parmesan. Bake at 180°C for 30 minutes until golden and bubbling.
Tips
You can prepare this a day in advance and leave the dish covered with film in the fridge without baking. And then just pop it in a heated oven 30 mins before lunch or dinner time the next day!
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