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Moussaka or Pastitsio without Bechemel?

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auroracoor1

auroracoor1

Active member
I’ve been wanting to make Moussaka and Pastitsio more often, but honestly the béchamel is what stops me most of the time. It’s not that I don’t like it—I do—but it adds extra steps and feels a bit heavy for everyday cooking.

I’m curious if anyone here skips it or swaps it out for something simpler? I’ve wondered about just using a layer of cheese on top, or maybe a lighter yogurt-based mixture, but I’m not sure how that affects the overall texture.

Do these dishes still feel “right” without the béchamel, or does it completely change them? I’m not trying to be traditional every time—just looking for a version that’s easier to make more regularly.

Would love to hear what others have tried and what actually works!
 
I actually think both dishes can still work without a full traditional béchamel, especially for everyday cooking. I’ve experimented a little with lighter versions because sometimes the classic one feels too rich and time-consuming for a weeknight meal.

One thing I’ve tried for pastitsio is mixing Greek yogurt with an egg and a little grated kefalotyri or parmesan. It doesn’t puff up quite the same way as béchamel, but it gives a creamy top layer and still feels satisfying. For moussaka, I’ve also skipped the sauce entirely and just added cheese on top. It definitely changes the texture, but the flavor still feels familiar.

I think the spices, tomato sauce, pasta or eggplant layers are what make the dishes feel “right” to me more than the béchamel itself. Traditional? Maybe not completely. But still very good and much easier to make regularly.
 
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