Moussaka with zucchini bechamel sauce

Preparation of the béchamel sauce, poach the onion and the zucchini together with AOVE, once poached add the milk, black pepper, nutmeg and salt, let it cook for about 15 minutes for coto javi ok grind and set aside.

Cut the eggplants into thick slices and roast them for about 15/20 minutes in the oven.

While the eggplants and the bechamel sauce are being made we can prepare the meat for which we will cut the onion, green and red bell pepper, carrot very small and then we will refer them with olive oil, once these ingredients are ready we add 3 crushed tomatoes and we wait for the tomato to fry well, once the sauce is ready we add the minced meat (in our case we mince it ourselves in the thermomix).

Once the bechamel sauce, eggplants and meat are ready, place them in the following order 1Eggplants2 bechamel sauce3 meat, and so on until the end with mozzarella cheese and gratin in the oven for 5-8 minutes.

The quantities of the vegetables are approximate in grams, since I used pieces, except for the red bell pepper where I took 1/4 of it.