Moussaka Recipe

Preheat oven to 200°C (400°F). Slice potatoes, aubergines and courgettes about 1/4 inch (6 mm) thick. Slice peppers and carrots as directed in ingredients.

Lay aubergine slices on a tray, sprinkle lightly with salt and let sit 15 minutes to draw out bitterness. Pat dry with paper towels before cooking.

Toss potato slices with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Arrange in a single layer on a baking sheet and roast 20–25 minutes until just tender and lightly golden. Remove and set aside.

Brush aubergine, courgette, peppers and carrots with remaining 3 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Roast in the oven 12–15 minutes or until tender and lightly charred at edges. Remove and set aside.

Heat 2 tbsp olive oil in a large sauté pan over medium heat. Add the chopped onion and cook 5–7 minutes until soft and translucent.

Add minced garlic and cook 1 minute until fragrant. Add ground lamb or beef and cook, breaking up meat with a spoon, until browned and no longer pink, about 6–8 minutes.

If using, add red wine and simmer 2–3 minutes to reduce slightly. Stir in tomato paste, tomato purée (passata) and canned chopped tomatoes.

Add dried oregano, ground cinnamon, bay leaf, sugar, 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, reduce heat and cook uncovered for 20–25 minutes until thickened. Taste and adjust seasoning. Remove bay leaf before assembling.

Warm the milk in a saucepan or microwave until hot but not boiling. Keep warm.

In a medium saucepan melt the 60 g butter over medium heat. Add the flour and whisk continuously to form a smooth roux; cook 1–2 minutes without browning to remove raw flour taste.

Gradually add the warm milk in a thin stream, whisking constantly to avoid lumps. Continue cooking and whisking until sauce thickens to a creamy, pourable consistency, about 6–8 minutes.

Season béchamel with 1 tsp salt, 1/2 tsp black pepper and 1/4 tsp nutmeg. Remove from heat and whisk in the grated 75 g cheese until melted. If using, temper the optional egg yolk with a few tablespoons of hot béchamel, then whisk back into the pot for a richer finish.

Reduce oven temperature to 180°C (350°F). Lightly grease a 9x13 inch (or similar) baking dish.

Spread a thin layer (about 1 cup) of the meat-tomato sauce on the base of the dish to prevent sticking.

Arrange half the roasted potato slices in a single overlapping layer over the sauce.

Spoon and spread half of the meat sauce evenly over the potatoes.

Layer half the aubergine, courgette, peppers and carrots over the sauce in a single layer, pressing gently to compact.

Repeat: add remaining potatoes, then remaining meat sauce, then remaining vegetables to form two main vegetable/meat tiers. Press lightly to settle layers.

Pour the béchamel evenly over the top layer, using a spatula to smooth. The béchamel should cover the vegetables completely. Sprinkle the remaining 50 g grated cheese evenly over the béchamel.

Bake uncovered in the preheated 180°C (350°F) oven for 40–50 minutes until the top is golden brown and bubbling. If top browns too quickly, cover loosely with foil for the last 10–15 minutes.

Remove from oven and let rest at least 15–20 minutes so slices hold together when serving. Sprinkle chopped parsley if using, slice into portions and serve warm.