Can I make the moussaka hours ahead of time and put it in the fridge until I'm ready to bake? Or can I make the bechamel ahead of time and put it in the fridge and then pour it over the moussakas right before baking? Worried about separation, spoilage, all the usual stuff. Thanks!
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.