Bon Appetit shares make-ahead moussaka recipe with roasted eggplant and lamb

Bon Appetit published a moussaka recipe that layers roasted eggplant, spiced ground lamb, and a cheesy béchamel sauce. The recipe includes fresh mint, oregano, and Fresno chiles to add flavor to the traditional Greek casserole.

The recipe suggests roasting the eggplant slices brushed with garlic-herb oil instead of frying them, making the process less hands-on. The lamb-and-tomato sauce can be prepared while the eggplant roasts or over a couple of days.

Bon Appetit recommends allowing the moussaka to rest for 30 minutes after baking before serving, which is part of the recipe rather than a suggestion. This resting period helps the dish set properly.

The components of the moussaka can be made ahead: the lamb-and-tomato sauce and roasted eggplant can be refrigerated separately for up to three days, and the béchamel sauce for up to two days. The entire casserole can be baked one day ahead, cooled, covered, and refrigerated.

Additionally, the baked casserole can be frozen for up to three months after cooling. It should be thawed and reheated in a 250°F oven for about an hour until warmed through. The recipe advises thickening the meat sauce and béchamel before assembling for best results.