Authentic home cooking from Greece, with US measurements. 
Moussaka with Roasted Vegetables
As a dietitian, I like to adapt recipes to make them lighter but just as delicious.
Moussaka with Roasted Vegetables
As a dietitian, I like to adapt recipes to make them lighter but just as delicious.
Open in Cookpad AppSteps
- 1
Wash and slice the vegetables as usual. Place them on a baking sheet lined with parchment paper and spray with olive oil. Roast at 350°F (180°C) with the fan on.
- 2
Once roasted, transfer the vegetables to a baking dish sprayed with a little oil.
- 3
Prepare the ground beef: Add 3 tablespoons olive oil to a pan. Just before the oil gets hot, add the onion, garlic, ground beef, green onions, then the tomatoes, salt, and pepper. When the meat is cooked, spread it over the vegetables.
- 4
For the béchamel sauce: In a small pot, add all the ingredients except the eggs and cheese. Start on high heat, stirring constantly until the sauce begins to thicken, then reduce to medium heat. When it thickens (but not too much), remove from heat, add the lightly beaten eggs, then the cheese. The sauce is ready. Spread it over the meat. You can sprinkle a little extra grated cheese on top.
- 5
Bake at 350°F (180°C) with the fan on for about 45-60 minutes.
- 6
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