Light Zucchini and Lamb Moussaka with Yogurt Mint Bechamel

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Arrange the zucchini ribbons and eggplant slices on two trays, brush them with 2 tablespoons of the olive oil, and season with 1 teaspoon of the salt and some of the black pepper. Roast for 18 minutes, turning halfway through, until tender and lightly golden.

2. 2

   While the vegetables roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook 30 seconds more.

3. 3

   Add the ground lamb and cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink. Add the tomato paste, dried oregano, ground cinnamon, and the remaining black pepper; cook for 1 minute.

4. 4

   Pour in the red wine and let it reduce for 2 minutes. Stir in the crushed tomatoes and black olives. Cook over medium-low heat for 10 minutes, stirring occasionally, until thickened. Adjust with the remaining salt.

5. 5

   For the light bechamel, melt the butter in a saucepan over medium heat. Add the all-purpose flour and stir for 1 minute. Gradually pour in the milk, whisking to avoid lumps, and cook for 3 to 4 minutes until slightly thickened.

6. 6

   Remove the saucepan from the heat and let it cool for 2 minutes. Stir in the Greek yogurt, half of the feta cheese, the beaten egg, fresh mint, and nutmeg. Mix well until smooth.

7. 7

   Lower the oven temperature to 190 °C / 375 °F. In a baking dish, spread a thin layer of the lamb filling. Top with half of the eggplant and half of the zucchini. Add another layer of filling, then the remaining eggplant and zucchini, and cover with the rest of the filling.

8. 8

   Spread the light bechamel over the top. Sprinkle with the remaining feta cheese and the breadcrumbs to create a light crust.

9. 9

   Bake the moussaka at 190 °C / 375 °F for 25 minutes, or until the top is golden and bubbling. For extra color, broil for 2 minutes, watching closely.

10. 10

    Let it rest for 10 minutes before slicing and serving so the layers can set.