Lamb Moussaka Recipe – Greek Special
Lamb Moussaka is a signature dish of Greek cuisine, featuring layers of tender ground lamb, sautéed eggplant, and creamy béchamel sauce. This baked casserole brings rich Mediterranean flavors to your table, perfect for a comforting family meal or a festive occasion. With aromatic spices and a golden, cheesy top, this ground lamb recipe elevates a classic Greek casserole to an indulgent home-cooked favorite.
- Prep Time30 min
- Cook Time1 hr 10 min
- Total Time1 hr 40 min
For the Meat Sauce:
- 500 g (1 lb) ground lamb
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (400 g) crushed tomatoes
- 2 tbsp tomato paste
- 1/2 tsp ground cinnamon
- 1/2 tsp dried oregano
- Salt and black pepper, to taste
- 2 tbsp olive oil
For the Vegetables:
- 2 medium eggplants, sliced into 1/2-inch rounds
- Olive oil for frying or brushing
- Salt
For the Béchamel Sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1/4 tsp nutmeg
- 1/2 cup grated Parmesan or kefalotyri cheese
- Salt and pepper, to taste
Lamb Moussaka Instructions:
Preheat oven to 180°C (350°F).
Salt eggplant slices and let sit 15 minutes; pat dry and brush or fry with olive oil until golden.
In a skillet, heat olive oil and sauté onions and garlic until soft.
Add ground lamb and cook until browned.
Stir in crushed tomatoes, tomato paste, cinnamon, oregano, salt, and pepper; simmer 15–20 minutes until thickened.
Prepare béchamel: melt butter, whisk in flour, cook 1–2 minutes. Gradually add milk, stirring constantly until thickened. Season with nutmeg, salt, pepper, and half of the cheese.
In a baking dish, layer eggplant, meat sauce, more eggplant, and top with béchamel.
Sprinkle remaining cheese on top.
Bake 45–50 minutes until golden and bubbling.
Let rest 10–15 minutes before serving to set layers.
Recipe Notes :
Salt the eggplant slices to remove excess moisture and reduce bitterness.
Use a consistent layering technique for even distribution of meat, vegetables, and béchamel.
Ensure the meat sauce is thick before layering to prevent a soggy casserole.
When preparing béchamel, stir constantly to avoid lumps and achieve a smooth texture.
Let the moussaka rest 10–15 minutes after baking so the layers set for clean slices.
