If we were talking journalese here this recipe would be called a cut-and-paste job. Everything here is ready-made, and all we cheats have to do is add in some subtle additions and refinements, which, almost...
This recipe is a Greek classic, but the little hint of Italy I've added in the shape of ricotta cheese makes the very best moussaka topping I've tasted. Also, roasting the aubergines is much less tiresome...
Yes, it is possible to make an extremely good Greek-style moussaka without meat, and even non-vegetarians will admit it tastes every bit as good. Serve it with a large bowl of crunchy salad along with...