Bechamel: Can I A) Make it ahead of time and B) Let it sit on moussaka for a while before baking?
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!