Classic Moussaka Recipe (Authentic Greek Lasagna)

Name: Moussaka (Greek Lamb & Eggplant Lasagna)
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 2 eggplants (sliced ¼-inch thickness with skin); Panko breadcrumbs; Flour; Egg wash; Vegetable or olive oil, for drizzling; 1 lb. of ground lamb; 1 sweet onion, sliced; Dashes of fresh cinnamon; 1 tsp. salt; 1 tsp. black pepper; 1/2 tsp. sugar; 2 tsps. olive oil; 2 tablespoons unsalted butter; 1/4 cup AP flour; 1/8 teaspoon fresh vanilla bean; 1 teaspoon salt; 1 teaspoon black pepper; 2½ cups whole milk; 24 ounces homemade or jarred marinara

13/04/2022 by Living the Gourmet 31 Comments

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This post has been sponsored by Slofoodgroup. All opinions expressed are my own.

Today we’re preparing a recipe that I’ve been meaning to make for a long time, but kept putting off for one reason or another – Homemade Moussaka.

However, I wanted this to be more than just a “classic” or “traditional” by-the-book moussaka, instead I wanted to do something really special, and with a little help from my new friends over at Slofoodgroup, whose gourmet spices and flavors really helped kicked today’s recipe up to new heights. Slofoodgroup is a gourmet spice house that puts to practice the basic principle of “best in, best out.”

Courtesy of Sloofoodgroup, today’s moussaka features lamb seasoned with Persian saffron and Saigon cinnamon, and a creamy bechamel infused with Tahitian vanilla. The end result is a delicious moussaka that features layers of rich flavor from beginning to end.

Moussaka really is in a realm of its own when it comes to traditional comfort foods. Few dishes evoke the same sense of anticipation and satisfaction as a traditional Moussaka. Picture layers of roasted eggplant cocooning a flavorful meat sauce, all crowned with a thick layer of creamy béchamel sauce. As the rich meat sauce simmers to perfection, it imparts an aromatic promise of indulgence that only the Greek version of this classic dish can deliver.

Here’s the good news for anyone making moussaka for the first time: this recipe offers the perfect blend of simplicity and sophistication. The harmonious marriage of red wine-infused tomato sauce, tender roasted eggplant, and the luscious meat sauce makes for a symphony of flavors that captivates taste buds and brings warmth to the soul.

A Moussaka masterpiece is not just a dish; it's a timeless tradition. With each layer meticulously crafted, this classic Moussaka recipe pays homage to the essence of this beloved dish. The Greek version, in particular, distinguishes itself with a red wine-infused meat sauce that imparts a depth of flavor, transforming each bite into a journey of taste and texture. The layers of roasted eggplant create a delicious tapestry that not only adds substance but also a delightful, smoky essence to the dish.

This delightful combination is finished off with a thick layer of béchamel sauce that blankets the entire creation.

So, whether you're a connoisseur of classic moussaka or venturing into its enchanting flavors for the first time, prepare yourself for a symphony of taste and a journey into the heart of this beloved Greek dish. The layers of history, flavor, and tradition await, promising a Moussaka experience that lingers on the palate, inviting you to savor the echoes of its timeless charm, even into the next day.

Now, without further introduction, let’s get to it.

Moussaka – Why We All Love It

Decadent Indulgence. Moussaka is one of those recipes that’s unabashedly comfort food, to the point that it positively defies being “lightened up,” and I’m perfectly fine with that. Very few dishes are a ‘blatant culinary indulgence’ the way moussaka is, and today’s take is no exception.
Make Ahead (Kind of). Moussaka heats up just fine, and letting the eggplant ‘set’ in the sauce and lamb juices only heightens the experience. As such, I wouldn’t hesitate making this a day or two ahead of time. However, leave it much longer than that and you’ll likely end up with soggy eggplant.
Crowd Pleaser. Easy to love for the whole family, a tray of moussaka is sure to please guests of every ‘palate disposition.’

List of Ingredients - Everything You'll Need

For the Layers of Eggplant:

2 eggplants (sliced 1/4-inch thickness with skin)
- Note: Ensure uniform thickness of the eggplant slices even baking.
- Tip: Choose firm eggplants without bruises for better texture.
Panko breadcrumbs
- Tip: We’re using Panko for added texture, but regular breadcrumbs will work just fine. Yes, Italian Breadcrumbs will also work deliciously.
Flour
- Tip: Use all-purpose flour for a well textured coating.
Egg wash
- Tip: Whisk the eggs thoroughly for a consistent coating.
Vegetable or olive oil, for drizzling
- Note: Use high-quality olive oil for enhanced flavor.

For the Ground Meat Filling:

1 lb. of ground lamb
- Substitution: Ground beef or a mix of beef and lamb can be used.
1 sweet onion, sliced
- Tip: Choose a sweet onion variety for milder flavor.
Dashes of fresh cinnamon
- Tip: Grate fresh cinnamon for a vibrant aroma.
1 tsp. salt
- Note: Adjust salt according to taste.
1 tsp. black pepper
- Tip: Freshly ground black pepper adds robust flavor.
1/2 tsp. sugar
- Tip: Balances the acidity in the caramelized onions.
2 tsps. olive oil
- Note: Opt for extra virgin olive oil.

For the Creamy Béchamel Sauce:

2 tablespoons unsalted butter
- Tip: Use unsalted butter to control the salt content.
1/4 cup AP flour
- Tip: Sift the flour for a smoother sauce.
1/8 teaspoon fresh vanilla bean
- Tip: Use fresh vanilla bean for an authentic touch.
1 teaspoon salt
- Note: Adjust salt to taste.
1 teaspoon black pepper
- Tip: Freshly ground pepper for optimal flavor.
2 1/2 cups whole milk
- Substitution: Low-fat milk can be used for a lighter sauce.

For the Marinara sauce:

24 ounces homemade or jarred marinara
- Tip: Choose a marinara with balanced sweetness and acidity.

Tips for Crafting the Perfect Moussaka:

Here are key tips to guide you through the process of achieving the perfect Moussaka:

Start with the Right Tools:
- You’ll need a large roasting tray for the eggplant, a wooden spoon for stirring, a knife, and a cutting board. Nothing fancy.
Eggplant Excellence:
- Slice the eggplants uniformly to promote even roasting.
- Remove excess water by salting the slices, ensuring a firm texture in the final dish.
Roast to Perfection:
- Arrange salted eggplant slices on a large roasting tray, allowing each piece to absorb flavors evenly. You want a single layer of eggplant.
  - Roast until the eggplants achieve a golden brown hue, ensuring they are fully cooked through.
Savory Meat Sauce:
- Sauté onions and garlic in a large pan over medium heat, then add ground lamb and cook until browned.
- Introduce tomato paste for depth of flavor and let the sauce simmer.
Béchamel Brilliance:
- Craft a creamy béchamel sauce in a large skillet, whisking constantly.
- Add a generous amount of nutmeg to the béchamel for a hint of warmth and complexity.
Layering Technique:
- Assemble the layers with care, placing a velvety layer of eggplant between each rich spread of meat sauce.
- Crown the top with a layer of kefalotyri cheese for a delightful golden finish.
Egg-cellent Addition:
- Whisk egg whites and egg yolks separately before incorporating them into the béchamel. This adds a light and fluffy texture to the dish.
Golden Brown Grandeur:
- Bake the Moussaka until it achieves a golden brown perfection, showcasing the culmination of flavors.
- Lower the heat towards the end to prevent overcooking and ensure a harmonious blend.
Let It Rest:
- Allow your Moussaka to rest for a few minutes after baking to let the flavors settle, enhancing the overall dining experience.

More Hellenic Delights from Living the Gourmet

1) Sweet Mediterranean Lasagna: This lasagna is a bit more colorful by design, featuring fresh baby spinach, a touch of sweetness from raisins and cinnamon, and ‘Mediterranean’ flavors such as capers, oregano, and lots of fresh garlic.

2) Pork Souvlaki with Homemade Tzatziki: My take on the ubiquitous Greek-Immigrant classic, combining herbed barbecued pork, with homemade flatbreads and fresh tzatziki. Super simple, satisfying and delicious, this recipe is perfect for backyard barbecues.

3) Greek Salad Pita Pockets: Combining fresh salad greens with sliced peppers, crumbled feta, Kalamata olives, and red onions, packed into a pita pocket and then drizzled with an balsamic vinaigrette, this is one salad you should definitely have in your repertoire.

4) Greek Tacos: My answer to the question “What tacos might taste like, had they originated in Greece?”

Moussaka (Greek Lamb & Eggplant Lasagna)

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5 from 24 reviews

Author: Living the Gourmet
Total Time: 1 hour 30 minutes
Yield: 6 servings 1x

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Ingredients

Units Scale

For the Eggplant:

2 eggplants (sliced 1/4-inch thickness with skin)
Panko breadcrumbs
Flour
Egg wash
Vegetable or olive oil, for drizzling

For the Ground Lamb:

1 lb. of ground lamb
1 sweet onion, sliced
Dashes of fresh cinnamon
1 tsp. salt
1 tsp. black pepper
1/2 tsp. sugar
2 tsps. olive oil

For the Béchamel Sauce:

2 tablespoons unsalted butter
1/4 cup AP flour
1/8 teaspoon fresh vanilla bean
1 teaspoon salt
1 teaspoon black pepper
2 1/2 cups whole milk

For the Marinara sauce:

24 ounces homemade or jarred marinara

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Instructions

For the Eggplant:

Preheat Oven 400 degrees F.
Set up a station with three shallow bowls. One with flour, one with an egg wash and one with the breadcrumbs.
Dredge the eggplant first in the flour, then the egg wash and finally in the panko crumbs.
Place on a baking sheet prepared with parchment paper and drizzle with the oil.
Bake for 20 – 25 minutes or until the eggplant get a nice golden color, turning once halfway through the process.
Set the eggplant aside while preparing the lamb.

For the Ground Lamb:

Place the onion in a dry heated cast iron pan and sprinkle with the sugar.
Toss until the onion becomes golden.
Add the olive oil, lamb and the seasonings and toss until the lamb is cooked through.
Remove from the heat and set aside.

For the Béchamel Sauce:

In a pan, melt down butter. Stir in vanilla bean, salt, and pepper.
Whisk in flour until a thickened paste comes together.
Add milk, gently whisking until smooth.
Keep whisking occasionally for about 15-20 minutes until a smooth, creamy sauce comes together.

To Build The Moussaka:

Place a teaspoon or two of olive oil at the bottom of the baking dish.
Place two tablespoons of marinara sauce at the bottom of the baking dish and swirl around the bottom of the dish with the back of the spoon.
Layer the eggplant at the bottom of the dish followed by marinara sauce followed by another layer of eggplant, repeat this for a total of two layers.
Spoon the lamb over the eggplant and sauce and top with more layers of eggplant followed by the béchamel sauce.
Preheat Oven 350 degrees F. and bake for 45 – 50 minutes until the top is slightly golden.
Let the dish rest for about 10 – 12 minutes before cutting into.

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Category: Main Dish
Cuisine: Greek