Moussaka is a classic layered Greek dish, normally made with mince and aubergines.
Here in my vegetarian version I have swopped the meat for mushrooms and created a dish that it’s packed full of flavour and textures.
Roasted aubergines and courgettes are layered in between a very good tomato sauce & a creamy white sauce then baked in the oven until bubbly and oozing with flavour.
I am brave here by calling it the ‘ultimate’ moussaka, only because I was bargaining on leftovers and there was none!It was really all gone in no time, up to the last drop of sauce eagerly scooped up with good bread.
The gorgeous flavours will get better with time making this the perfect ‘make-ahead’ dish and the tomato sauce on its own would be amazing with roasted vegetables and pasta.
The dish takes a little time though so maybe not something you will rustle up after work but rather over the weekend when you have more time.