Recipe: Delicious Moussaka for the lazy

Moussaka for the lazy. Vegan moussaka is just as tasty as the traditional one, but much healthier. As comforting as it is good for you, this gluten free moussaka, or kicked up eggplant lasagna, will warm you from the inside out! An authentic, delicious recipe for Eggplant Moussaka- perfect for entertaining or serving at a special gathering.

For us, this easy moussaka is one of those recipes (along with this one pan baked chicken and chorizo). I've made it more times than I can count, 'just for us' and also for guests. I found the recipe a few years ago in an article called How to Cook Perfect Moussaka in the Guardian newspaper. You can have Moussaka for the lazy using 16 ingredients and 9 steps. Here is how you cook it.

Ingredients of Moussaka for the lazy

1. It's 5 of potatoes.
2. It's 4 of eggplants.
3. You need 500 g of beef mince.
4. Prepare 1 of large onion, finely chopped.
5. You need 1/2 cup of white wine.
6. You need 1 can of chopped tomatoes.
7. You need 300 g of feta cheese.
8. Prepare of Salt.
9. You need of Pepper.
10. You need of Olive oil.
11. You need of For the bechamel.
12. You need 3 of generous tbsp butter or margarine.
13. Prepare 8 tbsp of flour.
14. Prepare 4 cups of and 2 tbsp milk.
15. You need 2 of egg yolks.
16. It's of Salt, pepper, nutmeg.

A recipe for Moussaka - the Greek dish featuring layers of potatoes, eggplant, spiced beef and bechamel sauce. I have a very special place in my heart for moussaka. Almost four years ago, I made my very first trip to visit my Chief Culinary Consultant in DC for the weekend. For now, I've chosen the easiest we can start with.

Moussaka for the lazy step by step

1. Sauté the mince and the finely chopped onion in a medium sized pot with a bit of water, deglaze with the wine, add 3 tbsp oil, the tomato, salt and pepper and boil for about half an hour on low heat. When it is ready, crumble the feta cheese in the pot..
2. Oil a medium sized deep baking tray. Layer the potatoes cut into slices (about 1 cm thick)..
3. Wash the eggplants, salt them, cut them into strips and layer them on the tray over the potatoes..
4. Cover the tray with aluminum foil and place in a hot oven for about half an hour (or until the potatoes are tender)..
5. Take the tray off the oven and spread the mince mix on top..
6. In the same pot (after rinsing it a bit, of course) prepare the bechamel. Melt the butter over low heat (take care that it doesn't brown!!!) and add the flour, whisking constantly..
7. When the ingredients combine add the milk while cold, raise the heat and whisk until it thickens..
8. Remove from heat, add the spices and the egg yolks dissolved in 2 tbsp milk and spread  in the baking tray, over the rest of the ingredients..
9. Bake the moussaka until the bechamel is golden brown..

Once you get the basics down you'll easily substitute ingredients and decide what flavors you like the best. Serve the moussaka with a chunky tomato, cucumber, parsley and mint salad and crusty bread. This dish can be prepared in advance until the point before it goes in the oven. This vegan lentil moussaka features flavourful lentils, eggplant and is topped with creamy mashed potatoes for some simple healthy comfort food! The layers of eggplant, lentils and mashed potatoes gives you all your serving of veggies, protein and carbs in each bite for a healthy and balanced meal.