Beef Moussaka Bowls

Directions

• For the Healthier Béchamel Cream:
  1/4 cup of Kerrygold Grass-Fed butter
  4 tablespoons multigrain flour
  2 cups organic low-fat milk
  2 organic eggs
  Salt and pepper to taste
  A pinch of cinnamon
  A drop of vanilla extract
  1/4 cup Asiago cheese, grated
• Additional Layers:
  Marinara sauce (Rao’s or your preferred brand)
• Topping:
  1 cup Trader Joe’s feta cheese, crumbled
  Fresh oregano leaves for garnish
  
• 1. Preparing Eggplant or Zucchini:
  Preheat the oven to 400°F (200°C). Slice eggplant or zucchini into thin rounds. Brush slices with olive oil and bake for 10-15 minutes until softened & golden. Set aside.
  
• 2. Moussaka Filling:
  In a skillet, cook 1 lb ground beef until browned. Add chopped onions, minced garlic, diced fire-roasted Aldi’s tomatoes, tomato paste, dried oregano, “Better Than Bouillon” beef base, red wine, bay leaves, and fresh parsley. Season with salt and pepper, simmer for 15-20 minutes, then set aside.
• 3. Healthier Béchamel Cream:
  In a saucepan, heat butter, add multigrain flour, and whisk. Gradually whisk in organic low-fat milk until thickened. In a bowl, beat eggs, then add a small amount of hot milk mixture. Pour back into the saucepan. Season with salt, pepper, a pinch of cinnamon, and stir in grated Asiago cheese and some feta. Remove from heat.
• 4. Assembling Bariatric Beef Moussaka Bowls:
  Preheat the oven to 375°F (190°C). In individual bowls, layer marinara sauce, pre-cooked eggplant or zucchini slices, and the beef filling. Add another layer of pre-cooked eggplant or zucchini. Pour a portion of the healthier béchamel cream over each layer. Top with a dollop of marinara sauce and spread evenly.
• 5. Baking:
  Place the filled bowls on a baking sheet. Bake for 35-40 minutes until the top is golden brown.
• 6. Serving:
  Allow to cool for a few minutes. Garnish with crumbled Trader Joe’s feta cheese and fresh oregano leaves before serving. OPTIONAL: you can add some feta in the Béchamel Cream 🙂