Ahead of Time Bake Cheese Europe Greek Lamb Vegetables


Written by Guest

A Moussaka has to be one of Greece’s greatest exports. The layers of the lamb mince and aubergine with a cheese sauce makes it a satisfying meal. WI have a partner who cant eat pasta so this makes a great alternative.



Traditional Greek recipe that is welcome all year round.
4.78 from 111 votes
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Course: Main Dish
Cuisine: Greek
Keyword: Aubergine, Cheese, Lamb, Vegetables
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6 People
Calories: 823kcal



  • Place a large frying pan over a medium heat and put the lamb, garlic, oregano, bay, cinnamon, onion and the mint in for 10 minutes. Stir and break up the meat.
  • Add the flour and add a pinch of salt and pepper.
  • Add the wine, tomato purée and tomatoes and bring to a gentle simmer.
  • Cook for 30 minutes until the lamb is tender and the sauce has thickened. Remember to stir. Check for taste and season again if necessary.
  • Meanwhile, place the aubergine slices in a colander and sprinkle with the tablespoon of salt. Set aside for 10 minutes.
  • Rinse the aubergine slices under cold running water and pat dry with a clean tea towel.
  • Heat 3 tablespoons of the oil in a large heavy-based frying pan and fry the aubergines for 2–3 minutes on each side, adding more oil when necessary.
  • Remove from the pan and set aside to drain on kitchen paper.
  • Cook the potatoes in boiling water for 5 minutes, drain and then cool under running water.
  • Preheat your oven to 200C/180C Fan/Gas 6.
  • Making the white sauce is easier than you think.
  • Melt the butter in a saucepan and add the flour and stir well. Cook for a few seconds and then add the milk gradually whilst stirring. You need to stir to make the there are no lumps..
  • Add about half of the Parmesan together with the grated nutmeg. Adjust the heat until a gentle simmer starts. Simmer for 4–5 minutes stirring regularly. Season with salt and pepper to taste.
  • Remove from the heat and allow the sauce to cool. Once it has cooled, addthe free range egg and stir in well.
  • To make the dish you just need to combine the meat and aubergine together with the sauce. Each layer takes about a 1/3rd of each group.
  • Spoon about 1/3rd of the meat sauce into a ovenproof dish. Make sure the dish is large enough to hold about 2.5 litres of meat sauce, sauce and veg.
  • Place a 1/3rd of the potatoes and then a 1/3rd of the aubergines in layers. Doesn't need to be perfect.
  • Then repeat the layers again twice making sure the top has the aubergine on it. , finishing with the aubergines.
  • Pour over the white sauce, making sure it covers the entire dish in a lovely thick, even layer.
  • Sprinkle with the remaining Parmesan over the top of the dish and bake for 35–45 minutes, or until deep golden brown and bubbling. It is then ready to enjoy.


Sodium: 1512mg | Calcium: 214mg | Vitamin C: 29mg | Vitamin A: 547IU | Sugar: 13g | Fiber: 8g | Potassium: 1314mg | Cholesterol: 150mg | Calories: 823kcal | Saturated Fat: 22g | Fat: 57g | Protein: 31g | Carbohydrates: 42g | Iron: 5mg