Amazing Moussaka

Moussaka takes time, and well worth the effort!

Everything Moussaka has been combined into this full and satisfying casserole, layers of potato, zucchini, eggplant, an aromatic sauce with ground lamb all smothered in a cheesey béchamel

– yep, amazing!!

Prepare in 1 9x13 casserole for a hungry group of 8, or 2 8x8 for a family meal today, and freeze the other for when they beg you to make Moussaka again!

Ingredients List:


2 lb (1kg) SUNGOLD ground lamb
1 yellow onion, chopped
4 cloves garlic, minced
1 red pepper, finely chopped
1 TB (15ml) dried oregano
2 tsp (10ml) dried marjoram
2 tsp (10ml) ground cinnamon
½ tsp (2ml) red pepper flakes
1 large can (28oz/798ml) crushed tomatoes


2 Italian style, large eggplant
2 TB (25ml) salt
2 large zucchini
8 red skinned potatoes
¼ cup (50ml) olive oil
1 cup (250ml) grated mozzarella or Parmesan cheese (a mild or sharper flavour)


¼ cup (50ml) butter
¼ cup (50ml) all purpose flour
3 cups (750ml) milk
½ tsp (2ml) ground nutmeg
1 TB (15ml) Dijon mustard
1 ½ cups (375) crumbled feta
¼ cup (50ml) finely chopped fresh parsley
2 eggs, beaten

Preparation & Directions:


  • In a large skillet, crumble and brown ground lamb
  • Add onion, garlic, red pepper, and spices and cook until no longer pink
  • Stir in crushed tomatoes
  • Reserve
  • Cut eggplant into ½’in (2cm) slices
  • Sprinkle liberally with salt and place on a large baking sheet lined with paper towel or a clean tea towel
  • Cover with another layer of paper or tea towel and weight down (canned goods on top of another baking sheet), to extract moisture from eggplant, about 20min – this removes the bitter taste
  • Slice zucchini lenghtwise
  • Boil potatoes, whole until just tender, cool & slice thinly
  • In a large skillet heat the oil, as required, and brown eggplant and zucchini slices
  • Remove from heat and cool


  • In a large heavy saucepan melt butter and whisk in flour cooking for 1 minute
  • Whisk milk in slowly, and cook over medium heat, stirring until thickened
  • Add nutmeg, mustard, feta, parsley and eggs, stir constantly to maintain a smooth sauce
  • Remove from heat, reserve


To make 1 9x13in (6L) in or 2 8x8in (3L) casseroles (halve ingredients for the 2 casseroles)

  • Oil the bottom of the pan(s) liberally with olive oil
  • Place a layer, overlapping potato slices
  • Sprinkle grated cheese
  • Place zucchini slices
  • Add a layer of ½ meat sauce
  • Arrange eggplant slices over meat sauce
  • Spoon over 2nd layer of meat sauce
  • Spread Bechamel sauce over top 

Place in a 350F (160C) oven for 1 hour until bubbly and Bechamel is golden.  Remove and let stand for 15min before serving.

d-print.png  d-twitter.png d-facebook.png

Timing: Prep – 45 min
Cooking – 1 ½ hrs

Serves: 8

Serve Sugg: Greek salad, pita chips