My husband Martin and I went on holiday to Crete one summer, in the days before the dairy allergy. I think he had moussaka for nearly every meal. As it was one of his favourites I felt like I should have a go at a dairy-free version.
Start off with the meat sauce. Fry the onions, garlic and mince with oregano and thyme until the mince is brown.
Add the tinned tomatoes. Then add the rosemary and bay leaf and leave to simmer.
In the meantime you can start preparing the aubergines. Chop them fairly thickly. Fry them in batches in a non stick frying pan (otherwise you need loads of oil).
Make Bechamel Sauce. You can add the cheese substitute to this sauce.
Time for the assembly! Start with a layer of aubergines. You might want to turn on the oven if you haven't already.
On top of the aubergines, add a layer of mince. You can remove the rosemary and bay leaves.
Then another layer of aubergines. The number of layers you'll get depends on the size and shape of your dish. I tend to play it by ear…
Top with the bechamel sauce and cook in preheated oven at 200 c for 30-40 mins.