With crispy strips of eggplant mixed with layers of soft, rosemary infused potato, smothered with rich lamb sauce and creamy béchamel, this moussaka will make your tastebuds crave for more with ...

For a delicious vegan variation, Katy Beskow’s moussaka bowls make use of lentil mince, griddled aubergine and vegan soya yoghurt for a sweet, charred flavour. And if you’re after a meaty ...

Meanwhile make the béchamel (white ... 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 ...

This moussaka is a cheat’s quick version. James Martin uses ready-made or leftover white sauce to speed up the process. Preheat the oven to 190C/170C Fan/Gas5. Slice the aubergines then fry them ...

This meatless moussaka is sensational – rich, oily, creamy, filling, tasty and absolutely moreish. There’re a few steps to it though, so make sure you allow plenty of time to put it together.

Learn How to make Traditional Greek Moussaka. This dish is so rich and full of flavor. layers of potatoes, eggplants, meat and béchamel sauce. Not recommended on a diet ;) ...