Receta Vegetarian moussaka pasta bake

I can never decide which cuisine is my favourite. I think I could narrow it down to three – Italian, Mexican and Greek (almost entirely because of pasta, enchiladas, and moussaka). I’ve combined Italian and Mexican before (nacho pasta bake), and I’ve combined Mexican and Greek (Greek-inspired fajitas), so this time I thought I’d go for an Italian-Greek combo – vegetarian moussaka pasta bake! Why have one favourite when you can have two? (a.k.a. why bastardise one cuisine when you can bastardise This moussaka pasta bake starts with some rich, tomatoey pasta, and it’s topped with layers of griddled aubergine (eggplant), and a thick béchamel sauce. It’s a bit quicker and simpler to make than a real moussaka (no faffing about with slices…