Traditional Lamb Moussaka (Greek Eggplant Lasagna)

Recipe provided by Kita Roberts | Serves 10 | Prep: 35 mins. | Cook: 50 mins. | Rest: 20 mins.

This is a moussaka with backbone. It layers cinnamon-spiced lamb and roasted eggplant under a rich, golden béchamel that bakes up firm. This is how deep, savory flavor holds its own!

Directions

Roast the Eggplant

1. Heat oven to 425°F. Line two sheet pans.

2. Brush eggplant slices with olive oil, season with salt and pepper.

3. Roast 15–20 minutes, flipping once, until lightly browned.

4. Cool slightly. Reduce the oven to 350°F.

Make the Ground Lamb Filling

1. Heat oil in a large skillet over medium.

2. Sauté the onion 5–7 minutes until soft. Add garlic for 30 seconds.

3. Add the ground lamb; cooking and breaking up, until browned and most liquid evaporates

4. Stir in tomato paste; cook for 1 minute. Add crushed tomatoes, wine, oregano, cinnamon, bay leaf, salt, and pepper.

5. Simmer for 12–15 minutes until thick and saucy. Off the heat remove the cinnamon stick and bay leaf.

Make the Béchamel Sauce

1. In a saucepan, melt butter over medium heat. Whisk in flour for 1 minute.

2. Slowly whisk in warm milk until smooth.

3. Simmer, whisking, until it lightly coats a spoon, 4–6 minutes. Season with salt and pepper.

4. Off heat, whisk in the Parmesan.

5. Let cool for 3 minutes, then whisk in the egg quickly.

Assemble & Bake

1. Lightly oil the baking dish.

2. Layer in this order: arrange half of the roasted eggplant slightly overlapping, add all lamb filling, spread edge to edge.

3. Arrange the remaining eggplant and top it with the béchamel, smoothing to the corners.

4. Bake for 45–55 minutes at 350°F until the top is set and golden spots appear. Broil for 1-2 minutes for a deeper color, if desired.

Rest & Serve

1. Garnish with chopped parsley and cool for 20–30 minutes for clean slices.

2. Cut into squares and serve warm.

Ingredients

For the Eggplant:

• 2 large eggplants (½-inch slices)

• 3 tbsp olive oil

• ½ tsp kosher salt

• ½ tsp black pepper

For the Lamb Filling:

• 2 tbsp olive oil

• 1 medium yellow onion, finely chopped

• 3 garlic cloves, minced

• 1 lb ground lamb

• 1 tbsp tomato paste

• 1 cup crushed tomatoes

• ¼ cup dry red wine

• ¼ cup low-sodium chicken broth

• 1 tsp dried oregano

• 1 cinnamon stick

• 1 bay leaf

• 1 tspkosher salt

• ½ tsp black pepper

For the Béchamel:

• ⅓ cup unsalted butter

• ⅓ cup all-purpose flour

• 2 cups whole milk, warm

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• ½ cup finely grated Parmesan

• 1 large egg

• Chopped parsley to garnish

Nutrition

Serving: 1 serving | Calories: 360kcal | Carbohydrates: 15g | Protein: 14g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 647mg | Potassium: 520mg | Fiber: 4g | Sugar: 7g | Vitamin A: 435IU | Vitamin C: 6mg | Calcium: 161mg | Iron: 2mg

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This recipe originally appeared on GirlCarnivore.com/lamb-moussaka/.