Lamb
Classic Moussaka
Layers of roasted eggplant, cinnamon-spiced lamb sauce and a golden, creamy béchamel topping.
- Prep
- 45 mins
- Cook
- 1 hr 15 mins
- Total
- 2 hrs 15 mins
- Serves
- 8
- Level
- Medium
Moussaka takes some assembling, but each part is simple. Roasting the eggplant rather than frying keeps it light, and a pinch of cinnamon gives the lamb sauce its classic warmth. The béchamel is enriched with egg yolks, so bake until it is set in the center and golden. Let the dish rest 15 minutes before cutting.
Ingredients
Serves 8
Directions
- Heat the oven to 425°F (220°C). Brush the eggplant slices with the 1/4 cup oil, season with salt, and roast on two baking sheets 20 to 25 minutes, flipping once, until soft and golden.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook the lamb and onion 8 to 10 minutes, breaking up the meat, until no pink remains and it reaches 160°F (71°C). Spoon off excess fat.
- Add the garlic and cook 30 seconds. Stir in the wine and simmer 2 minutes, then add the tomato sauce, oregano, cinnamon, 3/4 teaspoon salt and some pepper. Simmer 10 minutes until thick.
- For the béchamel, melt the butter in a saucepan over medium heat, whisk in the flour and cook 1 minute. Slowly whisk in the milk and cook, stirring, 5 to 7 minutes until thick. Remove from the heat, cool 5 minutes, then whisk in the yolks, 1/4 cup Parmesan and nutmeg.
- Lower the oven to 375°F (190°C). In a 9x13-inch (23x33 cm) dish, layer half the eggplant, all the meat sauce, then the remaining eggplant. Spread the béchamel on top and sprinkle with the remaining Parmesan.
- Bake 40 to 45 minutes until bubbling, golden and the topping is set in the center. Rest 15 minutes before cutting.
Tips and make-ahead notes
- Assemble up to a day ahead, refrigerate, and add 10 minutes to the baking time.
- Leftovers reheat well and freeze for up to 2 months.
Nutrition per serving
- Calories
- 490
- Carbohydrates
- 22g
- Protein
- 26g
- Fat
- 33g
- Fiber
- 6g
- Sodium
- 720mg
Estimated. Values change with brands, portion sizes and substitutions.
