I’ve never had the real moussaka, I went veg before I had a chance to try it. However, while I’m vaguely sure this wouldn’t really taste like the real thing, it’s still damn good in its own right!
Beneath that creamy bechamel layer is a gorgeous, rich sauce of tomatoes, eggplant and veggie mince mixed with perfectly-cooked penne. If you wanted to make it even easier, you could forgo the bechamel layer (I’m all for saving pots haha), but it adds that special something that makes an extra pot to wash at the end totally worth it. You can also sub cooked brown lentils for the veggie mince, if it ain’t your bag.
I often put a bechamel layer on tomato-based sauces because I really don’t like plain pasta sauce. I need a creamy element or I just won’t enjoy it. My other arsenal is capers and olives… if I have to suffer through a bolognese or similar, these little flavour bombs get me through.