Volume 8 actually has a whole moussaka section! Amazing! They bill it as “The Versatile Moussaka” and if you try it I think it’s pretty clear that there could be endless variations. This one is with eggplant and ground beef. I think lamb would be traditional, but after our recent month of endless lamb the beef was a welcome change. I’m counting this as two recipes because you first make a Béchamel Sauce, then use it in the moussaka. I have made similar sauces but I think this may be the first time I’ve made one specifically named Béchamel. Woohoo! Seems so European!
I would also say that I think the recipe could use a bit more spicing. I added some garlic powder, and there’s chopped onion in the sauce. They recommend salt and pepper – I was liberal with both. But it would happily take a bit more of something – I just have to investigate some other recipes and see what it would like.