Mousakka

moussaka

Moussaka

Another great family-friendly meal that also stores great in the freezer so is a staple batch cook option in my house! Take a bit of time, but it’s worth it for the flavours.
5 from 1 vote
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Oven Bake 1 hour 15 minutes
Total Time 2 hours 35 minutes
Course Dinner
Cuisine Greek
Servings 8
Calories 477 kcal

Ingredients
  

Mince

  • 2 tbsp vegetable oil
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 500 g lamb mince
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tsp oregano
  • 1 tsp cumin
  • 1 tsp cinnamon
  • ½ tsp smoked paprika
  • ¼ tsp cardamom
  • ¼ tsp nutmeg
  • 1 lamb stock cube
  • 200 ml water
  • 1 tbsp red wine vinegar
  • 1 tbsp tomato purée
  • 1 bay leaf
  • 400 g passata
  • handful parsley finely chopped
  • 2 aubergine sliced in 1cm slices
  • 2 medium potatoes peeled and sliced thinly

White Sauce

  • 100 g salted butter
  • 6 whole cloves
  • ¼ tsp ground nutmeg
  • 90 g plain flour
  • 850 ml whole milk

Instructions
 

  • Finely chop 1 onion – cook in 2 tbsp vegetable oil until softened, add 2 garlic cloves & fry for 2 mins
  • Prepare all spices (1 tsp sugar, 2 tsp oregano, 1 tsp cumin, 1 tsp cinnamon, ½ tsp smoked paprika, 1/4 tsp cardamom, ¼ tsp nutmeg)
  • Add the following to a measuring jug: 1 lamb stock cube in 200 ml water (boiling), 1 tbsp red wine vinegar and 1 tbsp tomato purée
  • Add 500 g lamb mince, all spices and 1 tsp salt to pan & cook until browned
  • Once browned, add in the 1 bay leaf, measuring jug of ingredients & 400 g passata – simmer on medium heat for approx. 75mins, stirring occasionally
  • Cut 2 aubergine into 1cm thick slices then fry in oil on both sides
  • Peel and slice 2 medium potatoes thinly (I use a mandolin)
  • Make bechamel by melting 100 g salted butter in a pot with 6 whole cloves, 1/4 tsp ground nutmeg and then add 90 g plain flour – whisk together for a minute or so
  • Then gradually add 850 ml whole milk & whisk until the sauce has thickened
  • Remove cloves from béchamel and bay leaf from mince mixture before assembly and stir through handful parsley into mince for freshness
  • Assemble the mousakka by layering mince, aubergine & potato then bechamel
  • Cook in preheated oven for 75 mins at 180 degrees

Notes

See Step by Step Process above for full details 

Nutrition

Calories: 477kcalCarbohydrates: 38gProtein: 19gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 86mgSodium: 494mgPotassium: 1083mgFiber: 6gSugar: 14gVitamin A: 879IUVitamin C: 13mgCalcium: 195mgIron: 4mg
Keyword authentic mousakka, Batch Cooking, Family Friendly Meals, greek mousakka recipe
Tried this recipe?Let us know how it was!

4 responses

  1. Absolutely delicious recipe, it’s my mums 70th this week and she’s requested I make it for her for her birthday meal as she loves it so much. Thanks!

    Ps. Can I ask a tip, would I be able to make it up the day before and assemble in a dish and keep in the fridge overnight then bake in the oven the next day?

5 from 1 vote

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Welcome To Laurens Cravings

I'm passionate about using real ingredients to make food taste the best it possibly can! And I want to convince YOU why using fresh, quality products can pay dividends in the final results.

Recently Added Recipes

Looking for a specific recipe?

Keep Up To Date

Fancy getting the latest recipes and kitchen tricks straight to your inbox? Sign up now and become part of our food-loving community. No spam, just hearty home-cooking inspiration!