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Moussaka (Greek Lamb Lasagna)

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 8
  • 25 min
  • 70 min
  • $$$
Gatheredtable
inspired by Saveur

Ingredients

  • FOR THE LAMB FILLING:
  • 1 cup plus 2 tablespoons. extra-virgin olive oil (divided)
  • 3 bay leaves
  • 1 cinnamon stick
  • 1 cup finely chopped onion
  • 1 pound ground lamb
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 teaspoons sea salt
  • 1/8 cup tomato paste
  • 1 (15 ounce) can diced tomatoes in juice
  • 1/2 cup red wine
  • 3 medium russet potatoes, peeled, thinly sliced crosswise
  • 1 eggplant, cut into sliced rounds
  • 1 teaspoon cinnamon
  • FOR THE BECHAMEL:
  • 4 tablespoons unsalted butter
  • 1/3 cup flour
  • 3 cups milk
  • 1 cup parmesan (divided)
  • Pinch of freshly ground black pepper, to taste
  • pinch of nutmeg
  • pinch of cayenne pepper
  • 1/4 teaspoon sea salt

Directions

Prep: 1. Slice eggplant, sprinkle both sides with salt and let rest. 2. Slice potatoes. Add to a large pot of cold water and bring to a boil, once boiling reduce to a simmer and let cook for 5-7 minutes, until potatoes are just barely tender. Once cooked drain and set aside. Lamb: 1. Meanwhile, heat 3 tablespoons olive oil in skillet over medium-high heat. 2. Add bay leaves, cinnamon sticks, and onion; cook until onion is soft, about 5 minutes. 3. Add lamb and all other spices; cook until all liquid evaporates and meat is browned. Add tomato paste, canned tomatoes, and wine. Simmer uncovered to reduce the liquid, stirring frequently, for about 15 minutes. 4. Remove from heat; remove cinnamon and bay leaves, season with salt and pepper; set aside. Eggplant: 1. Pat dry the eggplant slices on both sides to soak up the juices that have leached out. 2. Heat 1 cup of oil in a large skillet over medium-high heat. Dust eggplant with ground cinnamon. 3. Fry eggplant slices in oil, flipping once. 4. Remove and let drain on paper towels, set aside. Preheat oven to 350 now (before you make Bechamel). Bechamel: 1. Melt butter in heavy saucepan on medium-low. 2. Meanwhile, heat up milk in separate pot on medium-low (heat milk until very warm with tiny bubbles at the edge). 2. When butter is melted, whisk in flour and cook, whisking constantly, until paste cooks (but don't let it brown) - about 1 minute. 3. Pour in the hot milk, while vigorously whisking (plus salt, a pinch of nutmeg, cayenne, and ground pepper). (Add optional 1/2 cup grated parmesan cheese now). Cook, stirring frequently, until thickened. Assemble the Moussaka: 1. Grease the bottom of a 9x13 baking dish or large dutch oven: Sprinkle parmesan cheese and spread potato slices on top. 2. Next make an eggplant layer, spreading out out the eggplant slices. 3. Next spread the lamb sauce over eggplant. 4. Spread the bechamel sauce over the top and sprinkle top with more parmesan. Bake at 350 for about 45 minutes (golden brown on top).

Notes

Moussaka is an amazing savory layered dish. We've laid out the directions in the easiest order to follow.

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