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A plate with eggplant lasagna topped with melted cheese, served alongside a fresh salad of mixed greens and cherry tomatoes. The dish is placed on a white plate.

Mousakka

Lauren
Mousakka is another great family-friendly meal that also stores great in the freezer so is a staple batch cook option in my house! Takes a bit of time, but it’s worth it for the flavour!!
5 from 2 votes
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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 tablespoon vegetable oil
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 500 g lamb mince
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cardamom
  • ¼ teaspoon nutmeg
  • 1 lamb stock cube
  • 200 ml water
  • 1 tablespoon red wine vinegar
  • 1 tablespoon 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 teaspoon ground nutmeg
  • 90 g plain flour
  • 850 ml whole milk

Instructions
 

  • Finely chop 1 onion - cook in 2 tablespoon vegetable oil until softened, add 2 garlic cloves & fry for 2 mins
  • Prepare all spices (1 teaspoon sugar, 2 teaspoon oregano, 1 teaspoon cumin, 1 teaspoon cinnamon, ½ teaspoon smoked paprika, ¼ teaspoon cardamom, ¼ teaspoon nutmeg)
  • Add the following to a measuring jug: 1 lamb stock cube in 200 ml water (boiling), 1 tablespoon red wine vinegar and 1 tablespoon tomato purée
  • Add 500 g lamb mince, all spices and 1 teaspoon 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, ¼ teaspoon 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 180C (fan), 200C, 400F or Gas Mark 6

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
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