Turbokitchen
Lamb Moussaka

Lamb Moussaka

GreekBake6

Lamb Moussaka is a classic Greek comfort dish built in generous layers of roasted aubergine, savoury lamb ragù and creamy béchamel. The lamb sauce is slow-simmered with tomato, garlic and warming spice, giving the bake deep flavour and a rich, satisfying texture.

As it bakes, the béchamel turns beautifully golden while the layers underneath stay soft and full of character. It is ideal for family dinners, weekend cooking, or serving to guests when you want something hearty yet elegant.

Leave it to rest briefly before slicing so the layers hold neatly, then serve with a crisp green salad or simple seasonal vegetables for balance.

WeekendClassic

Ingredients

  • 2 cloves Garlic minced
  • 100 ml Red Wine optional
  • a pinch Nutmeg
  • 2 tbsp Tomato Paste
  • 1 Onion finely chopped
  • Black Pepper, to taste
  • 400 g Tinned chopped tomatoes
  • Salt, to taste
  • 50 g Butter
  • 500 g Lamb minced
  • 2 large Aubergine sliced lengthways
  • 1 tsp Cinnamon
  • 50 g Parmesan grated
  • 50 g Plain Flour
  • 500 ml Milk warm
  • 2 tbsp Olive Oil plus extra for brushing

Method

25m1h1h 25m
  1. Heat the oven to 200°C (180°C fan). Brush the aubergine slices with olive oil, season lightly and roast for 20–25 minutes until tender and lightly coloured.
  2. Meanwhile, heat 1 tbsp olive oil in a large pan over medium heat. Cook the onion for 5 minutes until soft, then add garlic and cook for 1 minute.
  3. Add the minced lamb and cook until browned, breaking it up as it cooks.
  4. Stir in tomato paste, chopped tomatoes, red wine (if using), cinnamon, salt and black pepper.
  5. Simmer for 20–25 minutes until the sauce is thick and rich.
  6. For the béchamel, melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes.
  7. Gradually whisk in warm milk until smooth, then cook for 5–8 minutes until thickened. Season with salt, black pepper and nutmeg.
  8. Lower the oven to 190°C (170°C fan). Layer half the aubergine in a baking dish, add all the lamb sauce, then top with the remaining aubergine.
  9. Spread over the béchamel, scatter with grated Parmesan and bake for 30–35 minutes until golden and bubbling.
  10. Rest for 10 minutes before slicing and serving.

Notes

You can make the lamb sauce a day ahead for deeper flavour and quicker assembly.

Let the moussaka stand after baking so the layers hold together when sliced.