Moussaka Re-invented with Easy Cheesy Bechamel
This recipe started as a vegetarian moussaka, which is traditionally made with eggplant. But we simplified it into a fantastic "impress-your-guests" dish that you can put together in a few minutes. Feel free to add other vegetables to the bottom part. Roasted eggplant, sauteed mushrooms, or sauteed bell pepper would all be excellent. Just don't tell a professional chef you made bechamel this super-easy way without a fancy roux!
- 1-1/2 cups Milk
- 3 Tbsp Wheat Flour
- 3 Tbsp Butter
- 2 Carrots medium size, optional
- 1 3.5 oz pkg Yumbini Curried Turmeric Lentils and Rice uncooked
- 1/2 tsp Ground Cinnamon
- 1 15 oz can Diced Tomatoes in juice
- 1/2 cup Water
- 1/2 cup Feta Cheese diced or crumbled
- 1/2 cup Parmesan Cheese grated
- 1 Egg
- Chopped Parsley, mint or cilantro optional garnish
- Combine flour and milk and mix thoroughly.
- Melt the butter over medium heat, then add milk/flour mixture. Heat, stirring constantly, until thickened and boiling in the middle. Set aside to cool.
- If using, cut carrots into 1/4 inch thick "coins" and spread in the bottom of a 9" X 9" baking dish.
- Sprinkle pack of Yumbini Curried Turmeric Lentils and Rice (dry) evenly over the the carrots.
- Sprinkle evenly with the ground cinnamon.
- Spread can of tomato (including juice) over the top of mixture in the baking dish.
- Pour the water over the tomatoes in the baking dish
- Spread feta cheese evenly over the entire mixture.
- Preheat oven to 350F.
- Add the parmesan cheese to the bechamel sauce that has been cooling. Mix well.
- Add egg to the bechamel sauce and mix well.
- Pour the bechamel sauce over the mixture in the baking dish. Spread evenly over the entire top.
- Bake at 350 F for 35-45 min until bubbly and top is slightly browned.
- Remove from oven and sprinkle with parsley, mint or cilantro, if desired. Cool slightly before serving. Serve with green salad and crusty bread.