Moussaka is a crowd-pleasing classic Greek dish best served during fall and winter months. This casserole also reheats and freezes well, making it perfect for batch cooking.
Moussaka layers potato, eggplant, meat sauce and béchamel sauce. The béchamel a.k.a. white sauce is normally made with milk, this version features cashew milk.
Oregano is one of my favourite herbs and is associated with Greece. It has a woody and warm flavour and many health benefits. It is an immune booster, anti-microbial and a digestive aid, to name some of the goodness oregano brings to the table.
I have layered in dried oregano in this moussaka, you’ll find it in the meat sauce and brushed on the eggplant. I hope you’re an oregano fan too!
For texture and flavour on top of the béchamel sauce I have grated dried mushrooms and sprinkled more (you guessed it!) dried, or you can use fresh, oregano.