Greek Eggplant Lasagna (Moussaka) with Ground Lamb and Béchamel

Nobody’s grandma taught you how to make a great moussaka – which is why so many versions of this Greek eggplant lasagna turn into a watery, layered mess. This one gets it right, with roasted eggplant that holds its shape, a thick ground lamb sauce that clings to the spoon, and a béchamel that actually sets, so you get clean, confident slices, just like Yaya.

It’s the kind of comfort dish you pull out for a crowd when you want something rustic, rich, and a little impressive without going full chef mode, and one of our favorite ways to use ground lamb, because its richness holds up to the layers instead of getting lost like some ground meat does.

There are no shortcuts here, but there is flexibility: you can make the lamb filling up to two days ahead, which means you’re not stuck cooking all day when it’s time to serve.

Ingredients for moussaka arranged on a table, including eggplants, ground lamb, milk, broth, tomato sauce, onion, egg, butter, spices, flour, olive oil, and grated cheese in bowls.

🔪 Ingredients for Lamb Moussaka

Eggplant Layer

Eggplant – Slice about ½-inch thick so the pieces hold structure after roasting; thinner slices collapse.
Olive oil – Enough to lightly coat the slices; eggplant absorbs oil quickly, so don’t drown it.
Kosher salt – Essential for seasoning and drawing out excess moisture.
Black pepper – Freshly ground for a better bite.

Lamb Filling

Ground lamb – Use American lamb for richer flavor and better browning with less excess liquid. Freedom Run Farm lamb works especially well here.
Yellow onion – Finely chopped so it melts into the sauce instead of standing out.
Garlic – Fresh cloves only; jarred garlic dulls the sauce.
Tomato paste – Cook it until brick-red to remove raw tomato flavor and build depth.
Crushed tomatoes – Choose a thick, low-water brand for a sauce that reduces properly.
Dry red wine – Adds body and acidity; skip and use broth if needed.
Low-sodium chicken or beef broth – Controls salt while adding a savory backbone.
Dried oregano – Classic with lamb; keep it subtle.
Cinnamon stick – One stick adds warmth without sweetness; remove before assembling.
Bay leaf – Adds background flavor; discard before layering.
Kosher salt – Season in stages so the lamb stays savory, not salty.
Black pepper – Grounds the spices and balances the richness.

Why American Lamb Matters:
American lamb tends to be richer, thanks to its higher fat content, and has a more traditional beef-like flavor when grain-fed, which means your sauce taste richer.

Béchamel

Unsalted butter – Gives you control over seasoning.
All-purpose flour – Standard roux base; cook briefly to avoid raw flour taste.
Whole milk (warm) – Warm milk prevents lumps and helps the sauce thicken smoothly.
Kosher salt – Season lightly; Parmesan adds salt later.
Black pepper – Traditional in béchamel and cuts richness.
Finely grated Parmesan – Adds umami and structure; grate it yourself for smooth melting.
Egg – Helps the béchamel set so the moussaka slices clean.

Note: The béchamel should coat a spoon and stay pourable. If it’s thin, simmer longer. If it’s too thick, whisk in a splash of warm milk.

For Serving

Fresh parsley – Optional, but adds color and freshness to balance the richness.

Equipment

Large skillet
Sheet pans
9×13 baking dish
Whisk
Saucepan

📝 Step-By-Step Instructions: How to Make Lamb Moussaka

Roast the Eggplant
Brush with olive oil, season, and roast until lightly browned. This prevents soggy layers later.
Cook the Lamb Filling
Sauté the onion, garlic, and lamb until browned. Add tomato paste, crushed tomatoes, red wine, broth, oregano, cinnamon, and bay leaf. Simmer until thick and glossy.
Make the Béchamel
Whisk butter and flour into a smooth roux. Slowly add warm milk and simmer until the sauce coats a spoon. Season, then whisk in Parmesan and the egg.
Layer It Up
In a lightly oiled baking dish:
- First half of roasted eggplant
- All of the lamb filling
- Remaining eggplant
- Béchamel over the top
Bake
Bake until the top sets and small golden spots form. Pro move: Rest for 20–30 minutes so it slices cleanly.

A slice of moussaka with ground lamb, tomato sauce, and creamy béchamel on a white plate, garnished with parsley, with a fork and glass of red wine nearby.

🔄 Substitutions & Variations

No wine? Use broth with a splash of balsamic vinegar for depth.
Lighter béchamel: Swap half the milk for stock (texture will be slightly thinner).
More vegetables: Add roasted zucchini or potatoes between layers.
Gluten-free: Use a GF flour blend in the béchamel.

💡 Meat Nerd Tips

These details are what separate a sliceable moussaka from a sloppy casserole:

Lamb browns best when you give it space – crowd the skillet, and it steams instead of caramelizing – which is a step most people rush when it comes to ground meat.
Cinnamon seems odd until you try it… But it’s classic for Greek lamb dishes and adds warmth without sweetness.
Freedom Run Farm American lamb is generally fattier than imported lamb, which means more flavor and better browning. You can use ground lamb in any ground meat dish; it delivers clean, well-balanced richness, perfect when you’re trying to mix up your proteins.
Salt the eggplant first to draw out moisture before roasting.
Reduce the lamb sauce until it’s thick — watery filling equals sloppy layers.
Rest before slicing so everything firms up.
Broil for 1–2 minutes at the end if you want a deeper golden top.

A plate of moussaka with a fork cutting into it, showing layers of meat sauce, pasta, and melted cheese; salad and parsley garnish in the background.

🍽️ What to serve with Lamb Moussaka

A simple tomato-cucumber salad cuts the richness.
Warm pita or crusty bread never hurts, so long as you’re not counting carbs.
A bright herb sauce (mint, parsley, lemon) is excellent spooned over each slice.

🧊 How to Store and Make Ahead

Make-ahead: Cook the lamb filling 1–2 days ahead.
Refrigerate: Keeps 3–4 days, reheat at 325°F covered.
Freeze: Assemble unbaked, wrap tightly, and freeze up to 2 months. Thaw overnight before baking.

Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.

Your Greek grandma would’ve taught you this if you’d had one. Spiced lamb with cinnamon and oregano, roasted eggplant that’s actually brown (not steamed into mush), creamy Parmesan béchamel that sets firm. The trick everyone skips: rest it 30 minutes after baking for those picture-perfect slices. Make the filling 2 days ahead if you want. This is moussaka that slices clean and tastes like you spent years learning it. Thanks, Yaya.

Cook ModePrevent your screen from going to sleep

large skillet
Sheet pans
9×13 baking dish
Whisk
Saucepan

Roast the eggplant

Heat oven to 425°F. Line two sheet pans.
Brush eggplant slices with olive oil, season with salt and pepper.
Roast 15–20 minutes, flipping once, until lightly browned.
Cool slightly. Reduce the oven to 350°F.

Make the ground lamb filling

Heat oil in a large skillet over medium.
Sauté the onion 5–7 minutes until soft. Add garlic for 30 seconds.
Add the groudn lamb; cooking and breaking up, until browned and most liquid evaporates
Stir in tomato paste; cook for 1 minute. Add crushed tomatoes, wine, oregano, cinnamon, bay leaf, salt, and pepper.
Simmer for 12–15 minutes until thick and saucy. Off the heat remove the cinnamon stick and bay leaf.

Assemble and bake

Lightly oil the baking dish.
Layer in this order: arrange half of the roasted eggplant slightly overlapping, add all lamb filling, spread edge to edge.
Arrange the remaining eggplant and top it with the béchamel, smoothing to the corners.
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.

Roast the eggplant until lightly browned to prevent watery moussaka.
Béchamel should be pourable but thick enough to coat a spoon.
Rest the baked moussaka at least 20 minutes before slicing. This prevents soggy slices.
Make-ahead friendly: lamb filling can be prepared up to 2 days in advance.
Freezer-friendly: assemble unbaked and freeze up to 2 months.

Course: family meal, Main Course

Cuisine: Greek, Mediterranean

A slice of Moussaka with meat sauce, creamy cheese topping, and garnished with chopped parsley on a white plate.

❓ FAQs

Why does my lamb moussaka turn watery?

Watery moussaka usually comes from three things: under-roasted eggplant, a lamb sauce that wasn’t reduced enough, or slicing too soon. Roast the eggplant until lightly browned, simmer the lamb filling until thick and spoonable, and let the baked moussaka rest 20–30 minutes before cutting so the layers can set.

How thick should béchamel be for moussaka?

Béchamel for moussaka should coat the back of a spoon and pour slowly, not run thin like milk. If it’s too thin, simmer it a minute or two longer. If it becomes too thick, whisk in a small splash of warm milk to loosen it before layering.

Can lamb moussaka be made ahead?

Yes. Lamb moussaka is ideal for making ahead. You can prepare the lamb filling up to two days in advance and refrigerate it separately, or fully assemble the dish, cover tightly, and bake the next day. Let it sit at room temperature for 30 minutes before baking for even cooking.

Does lamb moussaka freeze well?

Lamb moussaka freezes very well. Assemble it unbaked, wrap tightly, and freeze for up to two months. Thaw overnight in the refrigerator, then bake as directed. Leftover baked slices can also be frozen and reheated covered at 325°F until warmed through.

Can I make moussaka without eggplant?

Yes. Thinly sliced roasted potatoes are the most common substitute for eggplant and work well in this recipe. Roast them until tender and lightly browned before layering to avoid excess moisture.

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