Warm, melt in your mouth lamb moussaka is the perfect meal for the transitional weather between seasons. It is comforting and filling, but with hardly any prep or cooking time involved, you could actually be pretending you're somewhere on a Greek island enjoying their authentic cuisine, in under an hour. Does a staycation get much better than that? We don't think so.
And, if you haven't made, or even heard of, this dish before then you're in for an even bigger treat as we've got a simple moussaka recipe for you to try out below. It uses lamb mince, but keep it veggie by replacing the lamb with lentils or your favourite meat-free m
Keep scrolling for this recipe, that is great for families and for leftovers (you'll just need to multiply the quantity of ingredients needed to cater for however many mouths you're feeding) then when you're hungry for more food inspiration, you can visit our tasty hub.
What is moussaka?
Moussaka is a traditional Greek dish that many would say is comparable to lasagna. Why? It's made from lamb mince that's layered between slices of aubergine and potato, complete with béchamel sauce – delicious – to create a rich and warming dish. It is often served on a Sunday, although we would eat this on any day of the week.
How to make moussaka
- With special thanks to Gousto for sharing this recipe.
- 1 red onion
- 1 aubergine
- 1 garlic clove
- 40g cheddar cheese
- 1 tsp dried oregano
- 1/4 tsp ground cinnamon
- 2 bay leaves
- 5g parsley
- 250g welfare lamb mince
- 1 beef stock cube
- 3 white potatoes
- 210g finely chopped tomatoes
- 20g butter
- 20g flour
- Olive Oil
- 250ml Milk
1. Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and boil the kettle.
2. Slice the potatoes, with the skin on, and the aubergine into rounds.
3. Add both to a baking tray, drizzle with olive oil and add generous pinch of salt before baking for 10–15 minutes.
4. Meanwhile, peel and finely dice the onion, then peel and grate or crush the garlic.
5. Heat a large pan with olive oil on a medium heat, then add the red onion, cooking until softened for about three minutes.
6. As this cooks, dissolve the stock cube in 150ml boiling water.
7. Next, add the mince and garlic to the onion, breaking up the lamb to cook it evenly.
8. Once browned, add the chopped tomatoes, stock, bay leaves, oregano and season well. Cook this on a high heat for about five minutes until some of the stock has evaporated.
9. As this thickens, grate the cheese and chop the parsley.
10. Next you'll need to make a roux for the béchamel by melting the butter over a low/medium heat. Next, stir in the flour, combining for a couple of minutes using a wooden spoon until a thick grainy paste is formed. Next you need to gently whisk the milk in, a little bit at a time, until a smooth sauce is created.
11. Finally add the cheese, some salt and this is your béchamel sauce.
12. Then it's time to construct your moussaka. Begin by adding a layer of the cooked potato disks, then spoon oven half the lamb ragù, follow this with a layer of aubergine rounds, then the rest of the ragù, finally topping with your béchamel sauce before baking for 15–20 minutes until bubbling and golden.
Top tip: Leave your moussaka to sit for a few minutes to help enhance the flavours, and we think this works perfectly when served with a simple side salad.