I love Moussaka, but I must admit, I tend to use beef mince rather than lamb, making it more of a lightly spiced layered cottage pie with aubergines and a creamy sauce with loads of cheese on top!
To add potatoes or not, to add courgettes or not? There seems to be so many different ways to make a Moussaka, but here I’ll share my favourite recipe.
My favourite recipe is this one by Akis Petretzikis however I have tweaked the recipe so that the flour laden Béchamel sauce is switched for a more GD friendly version!
It’s up to you if you want to keep this dish traditional with minced lamb, or prefer to switch it for something else. Lamb, beef and Quorn mince all work well and this is one dish that I always find eats better the day after when the flavours have had time to seep through all the layered ingredients.
Now this recipe is one that does take quite a bit longer to prepare than many of my other dishes, but a good moussaka shouldn’t be rushed! I tend to prepare this the day before we eat it and like I said above, it tastes even better the next day!
*use Quorn mince to change to vegetarian
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