Moussaka

Handmade Moussaka aka "Greek Vegetable stack with Ragu & Bechamel"

Yiayia Sofia's recipe (Nick's Grandma).

Our family recipe housemade beef mince sauce and creamy bechamel. Using locally sourced free range eggs & roasted slices of potato & eggplant. All handmade and made with love. Cannot compare to store bought.

Serving suggestion: 

Serves 1-2 (smallest tray) // 500g*

Serves 2-3 (small tray) // 1kg*

Serves 6 (large tray) // 2.2kg*

Cooking Instructions:

Preheat oven at 180 degrees. Cook

*replace lid with foil

THAWED MOUSSAKA for 50-60mins (foil off) until bechamel is coloured and crisp. Allow to rest before cutting & serving. IF COOKING FROM FROZEN - PLEASE ALLOW FOR DOUBLE THE COOKING TIME.

Storage Instructions: Keep FROZEN. Store at or below -18 degrees.

*Cook without foil/lid

*If moussaka is still wet/watery. COOK FOR LONGER. All ovens are different, cooking instructions are a guide