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Moussaka Re-invented with Easy Cheesy Bechamel

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!
Prep Time15 minutes
Cook Time40 minutes
Course: Main Course
Keyword: Curried Turmeric, Vegetarian
Servings: 3


  • 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.

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