a piece of lasagna with meat and cheese on a plate next to a casserole dish

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Moussaka (Greek Beef and Eggplant Lasagna)

15 ratings

· 1hr 10min · 6 servings

Recipe video above. A traditional recipe for an iconic Greek dish from a wonderful cookbook called The Food And Cooking Of Greece by Sara Nassopoulos. Layers of soft eggplant, rich beef or lamb filling lightly spiced with oregano and cinnamon, topped with a thick layer of bechamel sauce. It looks like a lot of steps but the recipe has a nice flow to it - I've popped prompts in the steps. 🙂

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Ingredients

Meat

• 1 1/3 lb Ground beef or lamb

Produce

• 2 Bay leaves

• 1 kg Eggplant

• 3 Garlic cloves

• 1 Onion, yellow white brown

• 2 tsp Oregano, dried

• 14 oz Tomatoes

Refrigerated

• 1 Egg

• 1 Egg yolk

Canned Goods

• 1 Beef bouillon cube

• 1 cup Beef broth/stock

• 3 tbsp Tomato paste

Baking & Spices

• 1/2 tsp Cinnamon

• 1/4 tsp Nutmeg

• 1/4 tsp Pepper

• 5 tbsp Plain flour

• 1 3/4 tsp Salt

• 1 1/2 tsp Sugar

Oils & Vinegars

• 3 tbsp Olive oil

Bread & Baked Goods

• 1/3 cup Panko breadcrumbs

Dairy

• 4 tbsp Butter

• 2 1/2 cups Milk

• 1/2 cup Parmesan cheese

Beer, Wine & Liquor

• 1/2 cup Red wine

Other

• 1 1/4 tsp Vegeta, vegetable or chicken stock powder ((or salt) (note 4))

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