Place the raw potatoes in a pot and fill it with water. Season the water with 2 tsp salt and bring it to a boil. Cook the potatoes until slighlty undercooked, so they can still be cut nicely without being mashed.

Drain the potatoes and cut them in 5 mm slices.

Take your fovrite lasagna tray (for 6 to 8 people), wipe the form with olive oil and place the potatoe slices to be the bottom layer. Season with some fresh thyme, rosemary and sage.

Bake the potatoes for 20 minutes at 200°C fan.

While the potatoes are in the oven we can do the meat sauce. Place a big pan on high heat and add some olive oil.

Once the pan is hot add the onion and the bay leaf and fry until slightly browned and then add the minced beef. Use your cooking spoon to split the beef finely.

As soon as the beef gets nicely fried and browned add the garlic and give it a mix.

After 5 more minutes add the white wine to deglace the pan.

Let the alcohol evaporate and then add the tomato puree, sugar and spices.

Reduce the heat to low and let it simmer. Season with salt and pepper to taste.

Now the 20 minutes for the potatoes should be over. Take the tray out and place the eggplant slices on top of the potatoes to build the second layer of the Moussaka.

Season the eggplants with some salt, pepper, olive oil, thyme, rosemary and sage and then place the tray back into the oven for another 20 minutes.

While the second round of baking start we cook the bechamel. Place a medium sized pot (could be the potato pot) on medium heat and add the butter to melt.

Let the butter brown a little bit and then add the flour and give it a mix.

Add 100 ml of the mild and whisk it in until the flour absorbed all the milk and becomes doughy again, then add the next 100 ml of milk and whisk them in. Continue to do that until all the milk is in the pot. Towards the end it should be a creamy sauce and not doughy anymore. Otherwise add some more milk.

Reduce the heat to low and add the grated parmesan, some nutmeg and season with salt and pepper.

As soon as you are happy with the taste of the bechamel, give 5 Tbsp of the sauce into the meat sauce and give it a mix.

Now the 20 minutes baking time should be over. Take the tray out again and add the meatsauce ove the eggplant as the third layer. Use a tablespoon to distribute it evenly.

Next layer is the bechamel. Pour the sauce into the tray on top of the meat sauce and distribute that evenly, too. 

Last layer is 200g of grated cheese as a topping. 

Then place the tray back into the oven for 40 minutes at 200°C or until nicely browned. 

Take the Moussaka out and let it cool down for at least 30 minutes before serving. It needs that time to sit and usually keeps the heat very well.