Deconstructed Moussaka

with bechamel sauce / roasted parsnips and eggplant

Our deconstructed moussaka captures all the flavors of this beloved Greek dish in a weeknight friendly recipe.
Smarts: Bechamel is a white sauce that forms a creamy layer over the meat in this recipe. The key to a smooth bechamel is whisking constantly as it cooks. Heating the almond milk slightly before adding it to the sauce also helps to prevent lumps from forming.