Greek Moussaka 

Learn how to make Greek-style Moussaka ... This dish is so rick and full of flavors …. Layers of potatoes, zucchini and eggplants topped with bolognese sauce and a bechamel sauce (mornay sauce) which gives it an outrageously delicious taste.
Ingredients:
600 g potatoes
600 g zucchini - grey squash
600 g eggplant
Olive oil for frying veggies
Bolognese sauce:
Video recipe:
• Italian Bolognese sauc...
Bechamel sauce (Mornay sauce):
6 tablespoon flour
4 tablespoon butter
750 ml milk
Pinch of nutmeg
1/4 cup (60 ml) heavy cream
1/2 cup grated parmesan cheese
2 egg yolks
salt and pepper to taste
For the casserole:
2-3 tablespoon shredded parmesan cheese
2-3 tablespoon shredded mozzarella cheese
Tips:
The casserole could be prepared ahead (without baking) and stored in the fridge 1-2 days or in the freezer. If you freeze it, allow to thaw overnight in the fridge before baking.