Feta Moussaka

It may be a little sloppy, and not as compact as a baked moussaka held together with béchamel, but this one has all the right flavors and (most of the) classic textures of tender layered potato slices and mint-scented lamb sauce. I’ve also made versions in which the feta is sprinkled atop each potato layer, but this method, with feta simply spread on top at the end of cooking, is simpler.