Beloved by Greeks and non-Greeks alike, this hearty casserole is one of the best things you’ll ever eat. Like most good things, moussaka takes time to make, but it feeds a crowd. Plus, leftovers are a treat.
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Make Ahead Tips
You can make the meat sauce up to 2 days ahead and refrigerate it, or freeze it for up to 3 months.
You can refrigerate an unbaked moussaka for up to 24 hours. Let it come to room temperature before baking. Or freeze it for up to three months. Defrost it in the refrigerator overnight, and let it come to room temperature before baking.
What more to add? Superb recipe.I saved a little hands on time by tossing the potatoes with olive oil and roasting them in a single layer on a baking sheet lined with parchment - Doesn't change the total time, but just means you can be doing something else (like making the bchamel) while the potatoes roast. I have made this several times, always to rave reviews . . . I do use half lamb half beef though - as I really love the flavour of lamb.
This is the best Moussaka I've ever made. The potatoes were a different twist for me, but they were outstanding. I used venison instead of beef or lamb - the slight gamey flavor works well in this dish.
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