with a creamy bechamel and cheesy topping to complement. Yet even this rendition is a relative newcomer, first recorded by a ...

Kali orexi! Theo says: “Famous the world over, moussaka’s layers of rich meat ragù, potato and aubergine, topped with a white sauce, are a labour of love to create, but worth the effort.

Bring a taste of the Mediterranean into your kitchen with this vegetarian lentil moussaka, brought to us by recipe developer Catherine Brookes. Layered with rich flavors and wholesome ingredients, ...

Drain on kitchen paper. Set aside until ready to construct the moussaka. The white sauce should now have cooled enough to whisk in the egg and egg yolks. Cover the base of an ovenproof dish (30 x ...

Remove from the oven and let rest for at least 15 minutes before cutting. You can make it vegan by replacing the bechamel with potato mash made with olive oil (photo is of a vegan moussaka).