Best 5 Hearty Moussaka With Low Fat White Sauce Recipes

LOW-FAT MOUSSAKA

Steps:

• Cook the peppers gently in a large non-stick pan for about 5 mins - the water from them should stop them sticking. Add the garlic and cook for 1 min more, then add the beef, breaking up with a fork, and cook until brown. Tip in the lentils, half the oregano, the passata and a splash of water. Simmer for 15-20 mins until the lentils are tender, adding more water if you need to.
• Meanwhile, heat the grill to Medium. Arrange the aubergine and tomato slices on a non-stick baking tray and brush with the oil. Sprinkle with the remaining oregano and some seasoning, then grill for 1-2 mins each side until lightly charred - you may need to do this in batches.
• Mix half the Parmesan with the yogurt and some seasoning. Divide the beef mixture between 4 small ovenproof dishes and top with the sliced aubergine and tomato. Spoon over the yogurt topping and sprinkle with the extra oregano, Parmesan and nutmeg. Grill for 3-4 mins until bubbling. Serve with a salad, if you like.

LOW-FAT WHITE SAUCE

Steps:

• Whisk flour in heavy medium saucepan to remove any lumps. Gradually add 1 cup milk, whisking until smooth. Add remaining 2 cups milk and nutmeg; whisk over medium heat until mixture thickens and boils, about 10 minutes. Remove from heat. Whisk in Parmesan, egg and butter. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over low heat until heated through before using; do not boil.)

HEARTY MOUSSAKA WITH LOW-FAT WHITE SAUCE

Steps:

• Preheat oven to 425°F. Spray 2 large baking sheets with olive oil spray. Arrange eggplant slices and half of zucchini rounds, overlapping slightly, on 1 baking sheet. Arrange potato rounds and remaining zucchini, overlapping slightly, on second baking sheet. Spray vegetables generously with olive oil spray. Sprinkle with salt and pepper. Bake until tender and beginning to brown, about 40 minutes. Remove from oven and cool. Reduce oven temperature to 375°F.
• Heat 1 teaspoon oil in large nonstick skillet over medium heat. Add onion and garlic; sauté until onion is tender, adding 1 to 2 tablespoons water if mixture seems dry, about 7 minutes. Stir in oregano. Add beef; sauté until brown, breaking up with back of spoon. Add tomatoes with their juices and tomato paste, breaking up tomatoes with back of spoon. Simmer until mixture thickens slightly, about 15 minutes. Season to taste with salt and pepper. Remove from heat. Mix in 1/4 cup breadcrumbs, egg whites and cinnamon.
• Spray 13x9x2-inch glass baking dish with olive oil spray. Sprinkle 1/4 cup breadcrumbs over bottom of dish. Arrange potatoes in prepared dish. Spoon half of beef mixture over. Arrange eggplant slices over. Spoon remaining beef mixture over. Top with all of zucchini, overlapping slightly if necessary.
• Pour warm Low-Fat White Sauce over moussaka. Sprinkle 2 tablespoons cheese over. Bake until top is golden brown, about 55 minutes. Let stand 15 minutes. Cut into squares and serve.

MOUSSAKA WITH NUTMEG AND WHITE PEPPER CREAM SAUCE

Steps:

• Arrange eggplant slices in a single layer on kitchen cloth or paper towels; sprinkle with salt.
• Heat 1 tablespoon of the oil in a large skillet; cook lamb, stirring, until lightly browned. Spoon off excess fat. Mix in onion; cook, stirring occasionally, until onion is tender, 4 minutes. Mix in garlic, parsley, tomato paste, salt, cinnamon, oregano, nutmeg and pepper; stir in the wine. Heat to a boil; reduce heat to a simmer. Cover; cook 15 minutes. Uncover; simmer until sauce is thick, about 5 minutes.
• For cream sauce, melt butter in a medium saucepan over medium heat; stir in flour, salt, pepper and nutmeg. Gradually stir in milk. Cook, stirring, until thickened, about 2 minutes. Beat eggs and egg yolk in a small bowl. Mix in a little of the hot sauce. Blend egg mixture gradually into sauce; cook, stirring, over low heat 2 minutes. Remove from heat; cover. Keep warm.
• Blot moisture from eggplant slices with paper towels. Arrange eggplant in a single layer on a baking sheet. Lightly brush with half of the remaining oil. Broil in oven, about 4 inches from heat, until lightly browned, about 5 minutes. Turn; brush opposite sides with oil. Broil until browned, about 5 minutes. Remove from oven; reduce oven heat to 350 degrees.
• Place half of the eggplant in a single layer in an ungreased 2-quart square or oval baking dish. Top with meat sauce; sprinkle with 2 tablespoons of the Parmesan cheese. Cover with remaining eggplant; sprinkle with 2 tablespoons of the cheese. Pour on cream sauce; sprinkle with remaining cheese. Bake until top is lightly browned, 45 minutes-1 hour.

LOW-FAT MOUSSAKA

Steps:

• Preheat oven to 425.
• Prepare eggplant: Peel eggplants and slice into 1/2" slices. Lay slices on several layers of paper towels; sprinkle evenly with 1 teaspoons salt. Cover with additional paper towels and let stand for about 10 minutes, pressing down occasionally. Lightly coat each slice with cooking spray and sprinkle with 1/4 teaspoons black pepper. Arrange slices in a single layer on 2 baking sheets. Bake for 8 minutes at 425; take out and turn slices over, then bake for another 8 minutes. Remove from oven and set aside.
• Prepare meat mixture: Heat oil in large nonstick skillet. Add onion, garlic and ground turkey; saute 6-8 minutes, or until turkey is done. Stir in bulgur, mint, pepper, salt, allspice, and tomatoes. Bring to a boil, then cover and reduce heat. Simmer 20 minutes. Remove from heat and cool completely.
• Prepare topping: Melt butter in a saucepan over medium heat. Add flour, stirring with a whisk until well blended. Slowly add milk, stirring with whisk until blended. Add four minced garlic cloves. Bring to a boil, then reduce heat to low, cooking 2 minutes or until thickened, stirring constantly with whisk. Pour milk mixture into a food processor. Add feta and nutmeg, process until smooth, then stir in yogurt.
• Assemble: Coat a 13x9 pan with cooking spray. Place half the eggplant slices in bottom of pan, then cover with half the meat sauce. Layer remaining eggplant slices, top with remaining meat sauce. Spoon topping mixture evenly over top. Bake at 425 for 35 minutes.