Recipe: Delicious Mousaka with bechamel sauce

Mousaka with bechamel sauce. Learn How to make Traditional Greek Moussaka. In this easy moussaka recipe, cinnamon-spiced beef mingles with tender aubergine slices, a creamy cauliflower bechamel sauce and a delightful parmesan cheese crust. Moussaka is to the Greek what Lasagna is to Italians.

Prepare the béchamel sauce for the moussaka. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. You can cook 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. You need 500 g of mince beef.
3. You need 1 of onion minced.
4. You need 2 of garlic cloves minced.
5. It's 1 of green pepper chopped.
6. It's of Potatoes cubed and fried.
7. You need of Aubergine cubed and fried.
8. You need of Tomato paste.
9. You need 1 cup of pasta sauce.
10. Prepare of Salt, pepper, turmeric, cumin, curry.
11. It's of Mozzarella cheese.
12. It's of Parsley for decoration.
13. You need of Bechamel sauce.
14. You need 2 cups of milk.
15. You need 1 cup of cream.
16. It's 3 spoons of flour.
17. You need 25 g of butter.
18. Prepare of Salt, pepper, turmeric.

Learn how to prepare this Moussaka with Mock Béchamel Sauce recipe like a pro. For this version of moussaka, we use yogurt and cream in place of the traditional béchamel sauce. Then, there's the Bechamel sauce which should be thick but never lumpy. For best results, remember that each component of the moussaka must be sufficiently seasoned.

Mousaka with bechamel sauce instructions

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..

If, however, you plan to use plenty of Parmesan, you may want to underseason the. The bolognese sauce is less tomato-y than the one in a lasagna, and contains lots of My third attempt at making Moussaka ,at last i got it right,Thanks to your lovely recipe Helen. I fell in love with Moussaka whilst working. This French mother sauce is used in many dishes from lasagna to moussaka. It is also the base used to make a variety of cheese sauces.