Easy Greek Moussaka Recipe with Lamb Mince, Aubergine and Creamy Béchamel

This comforting Greek moussaka layers tender lamb mince, roasted aubergine and a rich tomato sauce under a golden, creamy béchamel. Full of Mediterranean flavour and simple enough for a relaxed weekend dinner.

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*Post updated August 2026

Anyone who's had a holiday in Greece has almost certainly tried moussaka; if you're anything like me, you'd have it at least five times during a two-week stay! 😜

Ingredients

🫒 olive oil

🥔 potatoes

🧅 onion

🍅 tomato purée

🌿 dried oregano

🌿 dried mint

🌿 allspice

🧂 salt

🥩 minced lamb

🍆 aubergine

🧄 garlic

🍷 red wine

🌿 dried basil

🌿 cinnamon

🍅 tomatoes

⚫ black pepper

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Béchamel Sauce Ingredients

🧈 butter

🥛 milk

🥚 eggs

🧀 Romano cheese

🧂 salt to taste

🌾 plain flour

🌶️ ground nutmeg

Step 1

Cook the potatoes, let them cool, slice them, and arrange them over the bottom of your dish.

Make the meat sauce.

Step 2

Spread a layer of meat over the potatoes.

Step 3

Now add a layer of aubergine, followed by another layer of meat sauce. Finish with a layer of aubergine.

Step 4

Make the béchamel sauce and pour over.

Step 5

Bake in the oven until piping hot and golden.

I added a little grated cheddar (not traditional, I'm sure), but it's good!

Where does moussaka come from?

Moussaka is a traditional dish enjoyed across Greece, the Levant, the Middle East and the Balkans. Although each region has its own variation, the Greek version is best known for its layers of aubergine or potatoes, rich meat sauce, and creamy béchamel topping.

If you prefer a meat-free option, you might like my Mediterranean Vegetable Moussaka.

Can you freeze moussaka?

Yes — moussaka freezes very well. Allow it to cool completely, then wrap tightly and freeze for up to three months. Defrost thoroughly before reheating.

I find reheating in the microwave keeps it moist, whereas the oven can sometimes dry it out.

What to serve with moussaka

A fresh Greek salad is the perfect side. My Simple Greek Salad is always a favourite. In Greece, it’s often served with crusty bread or baguette-style slices — simple but delicious.

Have you tried this recipe?
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Dinner recipes, Comfort food, Mediterranean Recipes, Make‑Ahead Meals

Greek

Yield: 4

Author: Jan Bennett

Greek Moussaka with Lamb Mince & Creamy Béchamel

Layers of tender lamb mince, roasted aubergine and a silky béchamel make this Greek moussaka the ultimate comfort dish. Leftovers freeze well and reheat beautifully.

Prep time: 1 HourCook time: 50 MinTotal time: 1 H & 50 M

Ingredients

For the Moussaka

• 2 tablespoons olive oil
• 500g minced lamb (use the best quality with the lowest fat content)
• 2–3 large potatoes, peeled and sliced into ¼‑inch rounds
• 1 large aubergine (eggplant), sliced into thin rounds
• 1 large onion, finely diced
• 2 fat cloves garlic, minced
• 3 tablespoons tomato purée (paste in the US)
• 160ml red wine
• 1 tablespoon dried oregano
• 2 teaspoons ground cinnamon
• ½ teaspoon allspice
• 1 teaspoon dried basil
• ½ teaspoon dried mint
• 1 × 400g can chopped tomatoes (including the juice)
• Sea salt and black pepper, to taste
• 1 large handful freshly grated Parmesan or Romano cheese
• To Finish: A little extra Parmesan and a pinch of nutmeg

For the Béchamel Sauce

• 50g butter, melted
• 4 tablespoons plain flour
• 500ml hot milk (not boiling)
• 2 egg yolks, lightly beaten
• A good handful grated Romano or Parmesan (about ¾ cup)
• ½ teaspoon ground nutmeg
• ½ teaspoon salt, or to taste

Instructions

Make the Moussaka

1. Lightly oil a large baking dish (about 25cm / 9×9 inches and 7.5cm / 3 inches deep) and set aside.
2. Brush the aubergine slices with a little olive oil. Fry them in batches in a large pan until golden, then remove and set aside.
3. Heat the olive oil in a large pan and cook the onion until soft but not coloured. Add the garlic and cook for another minute.
4. Push the onions to one side of the pan and add the minced lamb. Cook until lightly browned, then mix the onions and lamb.
5. Stir in the tomato purée and cook for 1 minute.
6. Add the red wine and let it reduce slightly. Stir in the oregano, basil, mint, cinnamon and allspice, cooking for another minute.
7. Add the chopped tomatoes (including the juice). Simmer gently for 30–40 minutes until the sauce thickens. Season with sea salt and black pepper.
8. Meanwhile, cook the potatoes. Place the sliced potatoes into salted cold water, bring to the boil, then reduce the heat and simmer for about 6 minutes, or until just tender. Drain well and leave to dry slightly.
9. Arrange a layer of potatoes in the bottom of the prepared dish. Add a layer of meat sauce, then a layer of aubergine.
10. Sprinkle with a little cheese, then repeat the layers: meat sauce followed by aubergine. The top layer should be aubergine.
11. Make the béchamel sauce and pour it evenly over the top.
12. Sprinkle with a little extra Parmesan and a pinch of nutmeg before baking.

Make the Béchamel Sauce

1. Melt the butter in a saucepan over medium‑low heat.
2. Stir in the flour and cook for 2 minutes, stirring constantly, to remove the raw flour taste.
3. Season with salt, then take the pan off the heat. Slowly add the hot milk while whisking with a balloon whisk until smooth.
4. Stir in the Parmesan and taste; add a little more salt if needed.
5. Let the sauce cool slightly, then whisk in the egg yolks until the mixture becomes smooth and silky.
6. If the sauce is too hot, the eggs will scramble.
7. Stir in the ground nutmeg.

Preheat your oven 180°C / 360°F or Gas 4

1. Pour the béchamel sauce evenly over the top layer of aubergine. Sprinkle with a little Parmesan and a pinch of nutmeg.
2. Cover the dish with non‑stick foil and bake in a preheated oven for about 35 minutes.
3. Remove the foil and bake for a further 15 minutes, or until the top is golden brown and the moussaka is piping hot in the centre.

Notes

Use the best quality minced lamb you can — lower fat gives a richer, cleaner flavour.

Slice the potatoes evenly so they cook at the same rate.

If your aubergine absorbs too much oil, switch to brushing instead of frying.

Let the béchamel cool slightly before adding the egg yolks to prevent scrambling.

https://www.aglugofoil.com/2022/09/traditional-moussaka-recipe.html

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