Healthy Turkey Moussaka

What you’ll need:

·         2 eggplants, about 2 lbs. total, sliced to about 1/3” thick·         1 lb. red potatoes, also sliced about ¼” thick·         2 lbs. ground turkey·         2 large sweet yellow onions, finely diced·         4 cloves garlic, minced·         3 tsp. apple pie spice·         1 cup chopped tomato (I like them thicker for a little crunch)·         Salt and pepper ·         1 cup shredded veggie mozzarella·         ½ cup grated parmesan·         1 BIG tub of ricotta- fat free skim would be a conscientious choice

         Bechamel Sauce:·         1 cup salted butter (2 sticks)·         1 cup flour·         4 cups milk, warmed (skim works fine but whole gets creamier)·         8 egg yolks, lightly beaten·         Pinch of ground nutmeg (or more apple pie spice works fine too)

How it’s done:

Melt the butter in a sauce pan
Whisk in the flower & simmer for about 5 minutes until you have a thick roux
Stir in the milk
Combine the rest of the suace ingredients in sauce pan and simmer & stir for about 15 minutes until thick & creamy.

While sauce simmers, grease an 11 x 14 baking pan
Line the bottom of the pan with a layer of sliced potatoes
Add a layer of ricotta
Add a layer of béchamel (1/3 of the sauce)
Drizzle the garlic cloves over the ricotta layer
Line the ricotta with the sliced eggplant
Top the eggplant with the diced onion and then coat with the ground turkey
Coat with another layer of béchamel (1/3 of the sauce)
season with salt & pepper, and the apple pie spice
Top the turkey layer with a tomato layer
Coat with the veggie mozzerella & parmesian and then pour the remaining béchamel over everything.
Cook at 350 degrees for 1.5 hours or until the top is golden