Go Back

Lamb Moussaka

5 from 5 votes
Rich and creamy moussaka with lamb, eggplant and potatoes.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 2 hours 30 minutes
Total Time 3 hours 30 minutes
Servings: 10
Course: Main Course
Cuisine: Greek
Ingredients Method

Ingredients
  

Vegetables
  • 3 Medium Eggplants
  • 6 Potatoes Peeled
Meat
  • 1 Onion finely chopped
  • 8 Tbsp Olive Oil Divided
  • 3 Tsp salt divided
  • 2 Lbs Ground Lamb
  • 2 Cinnamon Sticks
  • 4 Garlic Cloves minced
  • 2 Tbsp Tomato Paste
  • 4 Tsp Dried Oregano
  • 1 Tsp Crushed Red Pepper
  • 2 Tsp Salt
  • 1 28 Oz Can Crushed Tomatoes
  • 2/3 Cup Breadcrumbs
Bechamel sauce
  • 1 Cup Butter
  • 1 1/3 Cup Flour
  • 6 Cups milk
  • 2 Cups Greek Yogurt
  • 2 Large Egg Yolks

Method
 

Roast Vegetables
  1. Preheat oven to 475°F.
  2. Slice eggplant and potatoes into 1/2 inch rounds and brush with olive oil. Make sure to coat both sides thoroughly.
  3. Arrange rounds evenly on 3 baking sheets, lined with parchment paper.
  4. Sprinkle evenly with salt.
  5. Roast in preheated oven until tender, deeply browned, and charred in spots, about 25 minutes, flipping and unstacking eggplant rounds so they are in an even layer halfway through cook time.
  6. Remove from oven.
Cook Meat Sauce
  1. Finely chop onion.
  2. Heat 2 tablespoon oil in a large saucepan over medium-high.
  3. Add onions and let them cook for 3 minutes, and then add lamb and cinnamon stick
  4. Stir lamb and cook for about 12 minutes
  5. Add garlic, tomato paste, oregano, and crushed red pepper to pan and cook for 2 minutes.
  6. Stir in crushed tomatoes and salt.
  7. Bring to a simmer over medium-high until mixture thickens, about 8 minutes.
  8. Remove from heat and discard cinnamon stick.
Prepare Bechamel
  1. Melt butter in a saucepan over medium heat.
  2. Add flour and stir for 3 minutes or until mixture starts to bubble.
  3. Remove from heat and gradually whisk in milk.
  4. Return pan to heat and cook, stirring continuously, for 6 minutes or until very thick.
  5. Remove from heat, season with salt and pepper, then whisk in yogurt and egg yolks.
Assemble Moussaka
  1. Line a deep baking dish with parchment paper.
  2. Layer half the potatoes and eggplant.
  3. Add the meat sauce.
  4. Add remaining potatoes and eggplant.
  5. Add more meat sauce.
  6. Top with béchamel sauce and smooth with a spatula.
  7. Bake at 400°F for 25 minutes.