Easy Lamb Moussaka

Lamb Moussaka (Mousaka) is a popular, classic Greek casserole made with layers of eggplants (aubergines), potatoes and a well seasoned ground lamb and topped with melted cheese.

Lamb Moussaka

Making Moussaka isn't as hard as it seems; you will prepare it in just 3 simple steps (Prepare the eggplants and potatoes, cook the lamb sauce and assemble the dish) in less than 40 minutes!

Today, I will walk you through the whole process and give you some useful storage tips, serving ideas and variations to use if you like.

My Lamb Moussaka recipe is filled with nice tricks and cheats that enable us to make moussaka far simpler and easier than expected.

This is my mother's recipe, although I only made one change, which is I prefer to bake the eggplant instead of frying it.

As traditional Moussaka calls for the top layer to be a bechamel sauce like in my recipe Moussaka (Musaka) Greek Recipe, I replaced that with an easier and more convenient cheddar cheese topping.

The mixed spice I added to the recipe also made it taste even better. This dish, overall, is deliciously meaty, saucy, and cheesy with a hint of creamy taste.

Why I Love This Recipe

• Packed with all the delicious flavors!
• It is a freezer-friendly recipe.
• This dish requires no other side dish. It is already a complete meal by itself.
• Filled with veggies that children will get to enjoy!
• This lighter moussaka uses less oil because we grill the eggplants instead of frying them.

Ingredients

Potatoes. I used Yukon gold. Wash, peel and cut them into thick fingers.

Olive Oil. I brushed the eggplants with olive oil before baking.

Onion. It gives off an umami taste that enhances all other flavors in the recipe.

Ground lamb. The base ingredient! ground lamb is the meaty addition to this dish. If you want a lighter meaty sauce, use beef instead of lamb.

Garlic. It serves as a flavoring agent.

Mixed Spice. A moussaka seems incomplete without its subtle spice. Add mixed spice to this recipe so that it will have a warm and somewhat sweet and spicy flavor.

Passata. It will deliver that delicious bright and refined tomato flavor to this recipe, giving a more veggie vibe to the dish and a deep and rich saucy texture.

Eggplants (Aubergines). Buy the largest eggplants you can find in your local supermarket. I Peel them because my family prefers them peeled; however, you may keep the peel on. Then, cut them in medium-thickness disks.

Cheddar Cheese. Meaty, saucy, full of veggies… and cheesy! Cheddar cheese is the perfect finishing touch for this recipe.

Salt and Pepper. Add salt and pepper to taste.

“See the recipe card for full information on ingredients and quantities.”

How to Make Lamb Moussaka?

One - Cook the potatoes: In a large saucepan, cook the potatoes in boiling water for 20-25 minutes until soft, drain and allow to cool, then cut them into thick slices.

Two - Bake the eggplants: Heat oven to 200C / 392F. Cut the eggplants into slices and brush them with the rest of the oil.

Tip: I prefer to cut the eggplants into thick slices because they get so tender when baking, and I love them holding their shape and not getting mushy.

Three: Arrange the eggplant slices on a baking sheet lined with parchment paper and bake in the preheated oven for 10-15 minutes or until golden brown and tender.

Tip: Sliced eggplants tend to stick to the baking sheets. So, it is best to line your baking sheet with parchment paper to prevent that from happening.

Four - Cook the ground lamb: In a large pan, heat 2 tablespoons of olive oil over medium high heat, then add the onion, stir with a wooden spoon and cook until softened, add the ground lamb, and cook for 5-7 mins or until cooked through.

Five: Now, add the garlic and mixed spices, salt and black pepper and stir in the passata. Bring to a simmer, and take off the heat.

Six - Assemble the Greek Moussaka: Grease a baking pan with oil, add a layer of potatoes, then a layer of eggplant slices, and then a layer of the meat mixture. Repeat.

Seven: Scatter the cheese on top. Bake in the oven for 18-20 minutes or until the top is golden.

Baking Or Frying The Eggplants And Potatoes?

It is up to you. Traditionally, the eggplants and potatoes used in making Moussaka are usually fried until golden brown. However, I prefer a lighter moussaka without being too much oily. That's why I oven-bake the eggplants and boil the potatoes.

Variations & Substitutions

• If you are a spicy food lover, you will love this recipe even more when you add red chili flakes.
• Replace ground lamb with ground beef if you prefer.
• Add in some fresh herbs such as thyme, rosemary or sage.
• Top this dish with béchamel sauce instead of cheese.
• Skip the lamb meat to make a vegetarian moussaka recipe.
• Instead of boiling the potatoes, you can bake them.
• Add to the ground lamb while cooking some ground cinnamon, lemon zest or a cinnamon stick.

How To Serve Lamb Moussaka

This classic greek dish can be served alone since it is already as filling as it is. However, if you wish to pair it with other dishes, you may do so by serving it with Gyro Bread - Greek Pita Bread or Rocket Salad.

It would also be quite a whole restaurant menu if you serve this dish alongside Creamy Avocado Sauce Pasta or Greek Yogurt Mac and Cheese.

Storage

Make in advance: Bake the eggplants and then put them in an airtight container in the fridge 2-3 days in advance to make this dish.

How To store: Keep leftovers in an airtight container before refrigerating for three days.

To freeze this Moussaka casserole: Wrap the uncooked casserole in a cling film and store it in the freezer for up to three months. You can bake it from frozen. However, you need to adjust the baking time accordingly.

More Eggplant Recipes

• Grilled Eggplant Lasagna Recipe
• Eggplant Napoleons - Italian Eggplant Appetizer
• Eggplant Recipes: Cold Eggplant Salad
• Old Fashioned Eggplant Casserole

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