Moussaka in dish


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(44 ratings)

Prep: 30 mins Cook: 2 hrs, 15 mins

More effort

Serves 8

This satisfying classic Greek dish of layered thinly sliced potato, aubergine and lamb is topped with a creamy béchamel sauce and is an instant crowd pleaser

Nutrition and extra info

Nutrition: per serving

  • kcal516
  • fat31g
  • saturates13g
  • carbs24g
  • sugars9g
  • fibre5g
  • protein28g
  • salt0.37g
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  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 medium aubergines, cut into 5mm rounds
  • 800g lamb mince
  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 fat garlic cloves, crushed
  • 3 heaped tsp dried oregano
  • 2 tsp ground cinnamon
  • 2 bay leaves
  • 200ml red wine
  • 400g can chopped tomatoes
  • 2 tbsp tomato purée
  • ½ tbsp light brown soft sugar
  • 550g Maris Piper potatoes, peeled and sliced into 5mm rounds

For the béchamel sauce

  • 40g unsalted butter
  • 40g plain flour
  • 450ml whole milk
  • 40g parmesan, finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • whole nutmeg, for grating
  • 1 large egg plus 1 yolk, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  1. Heat a frying pan over a high heat. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them in several batches for 5-7 mins or until golden brown and beginning to soften. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper.

  2. Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. Tip into a bowl and set aside. Add the remaining oil to the casserole. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. Add the garlic, oregano, cinnamon, chilli and bay cooking for a further min. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. Stir through the tomatoes, tomato purée and brown sugar, along with 200ml water. Season. Lower the heat and simmer gently, uncovered, for 20 mins, stirring occasionally until the sauce has thickened.

  3. Heat oven to 200C/180 fan/gas 4. Bring a large pan of lightly salted water to the boil. Add the potato slices and cook for 6 mins, drain in a colander and leave to steam dry for 10 mins.

  4. Melt the butter in a small saucepan, stir in the flour and cook over a medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to the heat and bring to a simmer, cooking for 3 mins. Remove from the heat and whisk through the parmesan, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk.

  5. Take a large rectangular ovenproof dish. Spoon a third of the meat into the dish and spread out evenly, followed by half the aubergine and half the potato, then the rest of the meat and another layer of aubergines, followed by potatoes. Finish with the béchamel, smoothing the top over with a palette knife. Put in the centre of the oven and cook for 50 mins or until deep golden brown. If it browns too much during cooking, cover the dish. Set aside for 10 mins to cool before serving.

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Comments, questions and tips

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18th Jun, 2020
Made this with what I had in lockdown, used half lamb mince and made up the rest with beef mince and lentils. Didn’t have oregano so used mixed herbs, used a random variety of potato and topped with cheddar and it was absolutely delicious. May not be how was intended but certainly a firm family favourite from now on.
13th Jun, 2020
Absolutely delicious. Would have given 5 stars to any Greek restaurant serving that!
Bokulka Zuzz's picture
Bokulka Zuzz
5th Jun, 2020
I've tried this recipe to make my first homemade Moussaka. It turned out to be delicious. My fiancé, who has been to Greece several times, says it is just like what they got in the restaurants there, when they ordered Moussaka. I noticed the Chilli in the method part as well. I did ad a tiny little bit, well close to nothing tbh. On the tip of a tea spoon. I was good.
16th May, 2020
Just finished making this, yet to try it but wanted to leave a comment about the preparation! Be prepared for this to take a long time if it’s your first time making it! Needed more potatoes, so cooked some more at the end. Didn’t use any chilli, pretty sure that’s a mistake! My oven dish is 11’’ x 8’’ it just about fits although I’ve got a feeling that when I cook it it’s going to start sliding off so probably need a bigger oven dish! Anyway hope the family likes it, don’t think I have the time to make this again!! : )
11th May, 2020
Made for the first time yesterday. Very nice recipe, although it's not in the January 2019 mag! Scaled down as only for 2 of us - so used 250g of beef mince as that's what I had, and about 300ml of white sauce which I just used one whole egg in along with a couple of spoons of creme fraiche as I had a bit to use up. I also used one large aubergine and 2 medium baking potatoes. Very nice my partner said it was very authentic and well worth the effort.
8th May, 2020
It took me forever to prepare as I can only use one arm, as recovering from shoulder surgery. I had to take a break half way as kitchen very warm. I thought I would push myself. Was very disheartened when my partner said, do you really think its worth it!!!! He's doing most of the cooking at the moment, just hoped he'd enjoy it. We'll he thought it was great, so much so he tucked into seconds. Can't be bad can it. I've used Good food magazine for 8years now. I think I will continue doing so, its worth a try. Thank you GF.
22nd Apr, 2020
Does anyone ever check and try these recipes before they are posted, in the method it say at step 2 it says yo add the chilli but never mentions chilli in the ingredients
25th Apr, 2020
I was confused by that too but I just added a teaspoon of chilli to the mince. It turned out to be the best moussaka I’ve ever made and my very fussy family asked for seconds!
27th Feb, 2020
I have tried several recipes for Moussaka but this is the best one yet. I only changed one ingredient, cinnamon and replaced with Ras el Hanout which I think blends in well. This is well worth the extra effort as it makes a huge dish and the result is absolutely delicious. I will not be trying any other recipes now.
Emma Dry's picture
Emma Dry
16th Feb, 2020
I agree about the chilli - it needs to removed from the instructions or added to the ingredients list!


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5th Jun, 2019
There is an error in the instructions. Refers to adding chilli, where I assume it means the cinnamon from the ingredients list.
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