Vegetarian moussaka Layers of eggplants, zucchinis, spinach, feta, potatoes, and tomato sauce with a hint of cinnamon and cheesy béchamel, marry together to create an unforgettable experience. In a single layer, lay eggplant rounds out on paper towel-lined baking sheets. Sprinkle salt on both sides of eggplant.

Ingredients of Vegetarian moussaka

  1. Prepare 3 cups of Boiled Pasta.
  2. It's 1 of Zucchini cut in sliced.
  3. Prepare 3-4 of Eggplant cut in sliced.
  4. It's 1-2 of Tomato cut in sliced.
  5. You need of For the red sauce:.
  6. You need 3 of Tomato.
  7. Prepare 1 tsp of Oregano.
  8. Prepare 1 tsp of Cumin Seed.
  9. You need 1 cup of Chopped Olives/Mushroom/ or both.
  10. You need 1 cup of Chopped Parsley/ Kale or Spinach.
  11. You need 1 tsp of Corn flour.
  12. You need 3-4 of Green Chilli finely chopped(no or less depending on taste).
  13. It's 1 tsp of Olive Oil.
  14. It's of For the Béchamel sauce:.
  15. Prepare 5 cups of whole milk.
  16. Prepare 1 tsp of Olive oil.
  17. You need 3/4 cup of All purpose flour.
  18. Prepare 1 cup of Parmesan cheese/ Mayonnaise.
  19. You need of Salt and pepper As per taste.

Vegetarian moussaka instructions

  1. Baked sliced vegetable at 425 Fahrenheit till golden almost 7-10 mins.
  2. For red sauce: can use ready pasta sauce or tomato, but here I blend 3 tomatoes with Oregano, black pepper.
  3. Now heat 1 tsp oil, add cumin seeds, then roast olives for 3-4 mins and add tomato purée along with corn flour and chilles.
  4. Add spinach,salt and cook mix well and cook till thick like pasta sauce.
  5. For Bechamel Sauce: In pan take oil, add flour, salt and pepper mix well then add milk and cheese or mayo, whisk well on slow flame.
  6. Once it cook well and pretty much thick, off the flame. In baking tray spray it with oil then add pasta,layer of baked vegetables then tomato sauce and layered with bechmel.
  7. Again place some veggies and oregano and baked till golden brown at 425 F in oven..

It is a delicious family friendly recipe which makes a great midweek meal, and is also perfect to batch cook and freeze for later. Gluten free and can be modified for those following the SlimmingGo To Recipe A really easy gluten-free and vegetarian moussaka is the comfort food every veggie needs in their life. Just cover the porcini with boiling water, then set aside to rehydrate. Add the lentil mixture on top, then a layer of potato slices, and the remaining aubergine. So you could cook more and use them the next day for something else.

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