Authentic Greek Moussaka

Authentic Greek Moussaka Recipe by @coxys_kitchen

Rich with succulent lamb, silky aubergines and creamy béchamel sauce, this Authentic Greek Moussaka is sure to have you transported to one of the beautiful Greek islands. This classic dish is one that everyone can enjoy and is easily adaptable for vegans or vegetarians; simply substitute the lamb, butter and cow’s milk for quorn, vegan butter and nut milk. Traditional Greek Moussaka really is comfort food at it’s best!

Recipe serves 4-6 people

Prep time: 30 minutes

Cooking time: 90 minutes


  • 1kg aubergines, sliced into 1 cm rounds
  • Olive oil cooking spray
  • Salt
  • 500g minced lamb
  • 2 medium onions, finely chopped
  • 2 cloves of garlic, finely chopped or crushed
  • 400g tinned tomatoes
  • 1 Tbsp dried oregano
  • ½ tsp dried thyme
  • 1 bay leaf
  • 1 tsp sugar
  • 1 Tbsp tomato paste
  • 75ml dry white wine

For the béchamel topping:

  • 50g butter
  • 50g plain flour
  • 500g semi-skimmed milk
  • Salt
  • White pepper
  • Pinch of nutmeg
  • Optional: 150g grated cheddar or cheese of your choice


  1. Place a large non-stick frying pan on a high heat, spray with olive oil and fry the minced lamb until browned allover – do this in batches to prevent the pan from overcrowding, as this will cause the lamb to boil in its own juices. Once the lamb has browned on all sides, transfer to a plate and set aside
  2. Spray a bit more oil into the same pan, add the chopped onions and cook for 2 minutes on a medium heat. If the onions start to stick, add a bit more oil or a splash of water to loosen them. Add the garlic and cook for a further 2 minutes until the onions have softened and have started to turn golden-brown
  3. While the onions and garlic are cooking, push the tinned tomatoes through a sieve so that you’re left with a smooth tomato purée
  4. Add the browned lamb back to the pan and add the herbs, tomato purée, tomato paste, white wine, sugar and bay leaf and simmer on a low heat for 25 minutes. You shouldn’t need to season this mixture, as the seasoning will come from the aubergines and béchamel sauce, but feel free to add salt and pepper to suit your own taste
  5. Preheat the grill. Lay the slices of aubergine on a grill tray, spray with olive oil and season with salt. Grill on one side until they start to turn golden, then turn them over and repeat on the other side, then set aside until needed
  6. To make the béchamel, melt the butter in a medium saucepan over a low to medium heat, then add the flour and whisk until it forms a paste. Gradually add the milk, whisking at all times to make sure that there are no lumps in the sauce – occasionally use a wooden spoon to scrape out any lumps stuck around the edges of the saucepan. Keep whisking and stirring until the sauce starts to thicken, then season with salt, white pepper and a generous pinch of nutmeg
  7. To assemble the moussaka, arrange half the aubergine slices over the base of a 1.5 litre baking dish, then top with half the lamb mixture and repeat. To finish, top with the béchamel sauce, making sure it is spread in an even layer. If using the grated cheese, sprinkle it over the béchamel topping and bake in the oven for 40 minutes, until the top is bubbling and golden. Serve with a Greek salad on the side.

Coxy’s Kitchen Tip…

To prevent food waste, use the tomato pulp (seeds and skin) from the sieved tomatoes to make a tomato pesto.

For more delicious recipes from Sarah


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