• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbook
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
  • bechamel sauce in a white bowl with a hand taking a spoonful of it
    Bechamel Sauce
  • two slices of tiropita stacked on top of each other on a white plate with a bite on a fork.
    Tiropita - Greek Cheese Pie
  • side view shot of sliced beef brisket
    Beef Brisket Gyros
  • overhead shot of a bowl of greek meatballs surrounded by fresh herbs
    Greek Meatballs
  • grilled eggplant slices with garlic sauce and mint
    Grilled Eggplant with Garlic Sauce and Mint
Home / Recipes
2 hours 20 minutes
4.52 from 47 votes
68 Comments

Moussaka Recipe

Jump to RecipePrint RecipeJump to Video
  • 276
  • 199
by: Joanna Cismaru
03.27.19
Updated: 04.23.19

This post may contain affiliate links. Please read my disclosure policy.

This Greek Moussaka Recipe is packed with layers and layers of eggplant, zucchini, potatoes, meat, and a creamy bechamel sauce. This Moussaka is so hearty and will surely tickle your tastebuds. 

overhead of a baking dish of moussaka with a spatula and 3 pieces taken out

Moussaka Recipe

I’m so excited to share this recipe with you because this recipe truly is a treat. Usually I try and give you easy and quick recipes that you can make for dinner, but sometimes I want to give you recipes which are dear to my heart and are worth every effort you put into them. This may be a labor of love, but trust me when I tell you it is so worth it.

I used to make moussaka years ago because I would always have tons of leftovers which would last us the entire week. Now these are the kind of leftovers I can’t wait to dig into, because this moussaka is even better the day after. After all these years of making this recipe, I can confidently say I’ve formulated the perfect moussaka.

What Is Moussaka?

For those who aren’t familiar with moussaka, it’s basically like a Greek lasagna, except it’s layered with lots of vegetables rather than noodles. You also have a delicious spiced meat layer and a creamy bechamel sauce. It really is the comfort food of Mediterranean cuisine! If you love Mediterranean food then this moussaka is a must.

Don’t worry- this dish is not complicated in the slightest. It is time consuming, but actually very easy to make. I love these types of dishes, they’re the kind of dishes that I grew up with! There is just something so therapeutic about spending a couple hours in the kitchen cooking and coming up with a moussaka that’s so comforting and seriously satisfying.

overhead of a plate with a serving of moussaka with a fork and knife

What Ingredients Do You Need for Moussaka?

For the vegetable layers you will need:

  • Potatoes
  • Red onion
  • Eggplant
  • Zucchini
  • Olive oil
  • Salt & pepper
  • Dried thyme
  • Dried oregano

For the meat layer you will need:

  • Olive oil
  • Red onion
  • Garlic
  • Ground beef
  • Salt & pepper
  • Ground allspice*
  • Italian seasoning
  • Tomato paste
  • Chopped tomatoes

For the bechamel sauce you will need:

  • Butter
  • Flour
  • Milk
  • Nutmeg
  • Egg yolks
  • Parmesan cheese

All these ingredients are super typical and you probably already have most of them hanging out in your kitchen! You can also use any type of ground beef that you like best. Lamb, pork, chicken, turkey, you name it! Keep in mind that if you use a fattier type of meat, you’ll need to drain the pan after you’ve browned it.

*Allspice is a dried berry that is used as a spice. It smells like a combination of cloves, cinnamon, nutmeg, juniper berries, and pepper. It really amps up the flavor in this recipe! You can find allspice in the spices aisle in your local grocery store.

overhead of a baking dish filled with moussaka and topped with fresh parsley

How to Make Moussaka

  1. Preheat your oven to 400 F. Slice the potatoes, eggplant, and zucchini to 1/4″ slices.
  2. Make the potato layer: Toss the potatoes with red onion, olive oil, salt, pepper, thyme, and oregano. Spread the slices in a single layer in a 9×13 baking pan. Bake for 20 minutes until the potatoes begin to soften and brown slightly.
  3. Make the eggplant layer: While the potatoes are baking, sweat the eggplant by sprinkling salt on both sides of each slice and letting them sit on paper towel for 10 minutes per side. Blot the slices with an extra piece of paper towel to grab any excess water. Spread the eggplant slices in a single layer over the potatoes. Drizzle with olive oil, then sprinkle the salt, pepper, thyme, and oregano over the slices. Bake for another 20 minutes.
  4. Make the zucchini layer: Once the eggplant layer has finished baking, spread the zucchini slices in a single layer over the eggplant. Drizzle with olive oil, then sprinkle the salt, pepper, thyme, and oregano over the slices. Bake for another 20 minutes.
  5. Prepare the meat: While the veggies finish cooking, you can make the meat sauce. Heat the olive oil in a skillet over medium high heat. Add the onion and cook until it softens and becomes translucent. Add the garlic and cook for 30 seconds. Now you can add the meat and break it up until the meat has browned and no longer pink. Season with salt and pepper, then add the allspice, Italian seasoning, and tomato paste. Give everything a good stir. Pour in the chopped tomatoes and continue to stir until most of the liquid cooks off. Remove it from the heat and set aside.
  6. Make the bechamel sauce: Melt the butter in a skillet over medium heat. Whisk in the flour until smooth and let it cook for about one minute, continuing to stir. Pour the milk in slowly, while whisking, to create a nice creamy consistency. Let the sauce bubble and add the salt, pepper, and nutmeg. Add the egg yolks and whisk well so that they become well incorporated. Stir in the cheese, bring the sauce to a boil, then remove it from the heat. Add 1/4 of your bechamel sauce to the meat mixture and mix until well incorporated.
  7. Finish the moussaka: Spread the meat mixture evenly over the zucchini, then pour the bechamel sauce over the meat mixture. Use a spatula or spoon to smooth out the bechamel. Bake for a final 30 minutes until the top turns golden and browns. Allow your moussaka to cool for 1 hour before serving.

Do I Need to Peel the Veggies?

I personally like my potatoes peeled, but you can leave the skin on if you don’t mind it. For the eggplant and zucchini, you do not need to peel them. Their skins become super soft in the oven and you won’t notice a difference in texture at all versus if they were peeled.

a plate with a serving of moussaka with a fork and knife

What Kind of Baking Dish Should I Use?

Make sure you get a nice and deep casserole dish so that all these layers will have room to bubble and bake without spilling over the edge. I used a 9×13″ casserole dish. You can also use 2 9×9″ square baking dishes.

How to Store Moussaka

Transfer the moussaka to an airtight container, or wrap it well with plastic wrap. It will last 3-4 days in the fridge. You can also store moussaka in the freezer. I find it’s easiest to transfer the moussaka to individually sized containers, but you can freeze the entire casserole as well as long as it’s well sealed. It will last 3-4 months in your freezer. Reheat either in the microwave, or covered with foil in the oven at 400 F for 1 hour or until heated through.

Craving More Greek Food? Try These Recipes!

  • Greek Meatballs
  • Greek Salad
  • One Pot Greek Chicken Orzo
  • Greek Lamb Burgers
  • Greek Flatbreads

Looking for more recipes? Follow on... My Newsletter Pinterest Facebook Instagram

overhead shot of a spatula resting in the empty space of the moussaka pan

Moussaka Recipe

4.52 from 47 votes
Prep: 30 mins
Cook: 1 hr 50 mins
Total: 2 hrs 20 mins
Author: Joanna Cismaru
Serves: 12
Print Pin Rate
This Greek Moussaka is packed with layers and layers of eggplant, zucchini, potatoes, meat and, of course, a creamy bechamel sauce. This Moussaka is mouthwatering and hearty and will surely tickle your tastebuds. 

Ingredients

Potato Layer

  • 4 medium potatoes peeled, sliced into 1/4 inch slices
  • 1 medium red onion sliced
  • 2 tbsp olive oil
  • 1/4 tsp salt or to taste
  • 1/8 tsp pepper or to taste
  • 1/2 tsp dried thyme
  • 1 tsp dried oregano

Eggplant Layer

  • 1 large eggplant cut into 1/4 inch slices
  • 1/4 tsp salt or to taste
  • 1/8 tsp pepper or to taste
  • 2 tbsp olive oil
  • 1/2 tsp dried thyme
  • 1 tsp dried oregano

Zucchini Layer

  • 1 large zucchini sliced into 1/4 inch slices
  • 1/4 tsp salt or to taste
  • 1/8 tsp pepper or to taste
  • 2 tbsp olive oil
  • 1/2 tsp dried thyme
  • 1 tsp dried oregano

Meat Layer

  • 1 tbsp olive oil
  • 1 medium red onion chopped
  • 2 cloves garlic minced
  • 1 lb ground beef
  • 1/4 tsp salt or to taste
  • 1/8 tsp pepper or to taste
  • 1 tsp allspice
  • 1/2 tbsp Italian seasoning
  • 1 tbsp tomato paste
  • 15 oz chopped tomatoes (1 can)

Bechamel Layer

  • 8 tbsp unsalted butter 1 stick
  • 3/4 cup all-purpose flour
  • 3 cups milk
  • 1/4 tsp pepper
  • 1/4 tsp nutmeg
  • 3 egg yolks
  • 3/4 cup Parmesan cheese grated
US Customary - Metric

Instructions

  • Preheat oven to 400 F degrees.
  • Start by tossing the sliced potatoes and red onion with the olive oil, salt, pepper, thyme and oregano in a medium size bowl.
  • Spread them in a single layer on the bottom of a 9x13 inch baking pan.
  • Bake for 20 minutes until they begin to soften and turn golden.
  • While the potatoes are baking, sweat the eggplant slices by placing on paper towels then sprinkling some salt over each slice. Let them sit like that for about 10 minutes then flip them over and sprinkle with additional salt. After 10 minutes you can soak up any water you may see over the eggplant with paper towels.
  • Spread the eggplant slices over the potatoes in a single layer. Drizzle with the olive oil, season with salt, pepper, then sprinkle with the thyme and oregano.
  • Place the pan back in the oven and bake for another 20 minutes.
  • Once again spread the zucchini slices over the eggplant layer in a single layer, then repeat by drizzling olive oil, seasoning with salt, pepper and sprinkle with the thyme and oregano.
  • Bake for another 20 minutes.
  • In the meantime, prepare the meat. Heat the olive oil in a large skillet over medium high heat. Add the onion and saute until it softens, for about 3 minutes. Add the garlic and cook for about 30 seconds, just until the garlic becomes aromatic.
  • Add the ground meat and using a wooden spoon break it up into small pieces. Cook until it's no longer pink, about 5 minutes. Season with salt and pepper. Add the allspice, Italian seasoning, tomato paste and stir well. Stir in the chopped tomatoes and cook for another 5 minutes, stirring occasionally, until most of the liquid evaporates. Set aside.
  • To make the bechamel sauce, melt the butter in a saucepan over medium heat. As soon as the butter has melted whisk in the flour until it gets fully incorporated into the butter. Start to add the milk slowly. I usually add it in about 4 batches, so add 1/4 of the milk at a time, whisk until all the liquid is absorbed by the flour and repeat until you have whisked in all the milk.
  • When the sauce start to bubble, it will be ready to whisk in the pepper and nutmeg.
  • Add the egg yolks to the sauce and whisk them in well. Stir in the Parmesan cheese, bring the sauce to a boil again and remove from heat.
  • Add about 1/4 of this sauce to the meat mixture and stir.
  • Spread the meat filling over the vegetable layers, then pour the bechamel sauce over the meat and smooth it out with a spatula or spoon.
  • Bake for another 30 minutes or until the top is golden brown.
  • Remove from the oven and allow it to cool at least 1 hour before cutting it into pieces.
  • Garnish with parsley if preferred before serving.

Video

Recipe Notes

Store leftovers in an airtight container in the refrigerator for up to 3 or 4 days.
This recipe can be made a day or two ahead of time and reheated in the oven at 350 F for 10-15 minutes.
You can serve this moussaka with a side of Greek style salad. Also some veggies would work as well such as Greek style green beans.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 382kcal (19%)Carbohydrates: 25g (8%)Protein: 16g (32%)Fat: 24g (37%)Saturated Fat: 10g (63%)Cholesterol: 104mg (35%)Sodium: 420mg (18%)Potassium: 751mg (21%)Fiber: 4g (17%)Sugar: 6g (7%)Vitamin A: 550IU (11%)Vitamin C: 17mg (21%)Calcium: 209mg (21%)Iron: 4.6mg (26%)
Course:Main Course
Cuisine:Greek
Keyword:moussaka, moussaka recipe
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

overhead shot of korean bbq ribs on a plate
Previous Post
Korean BBQ Ribs
overhead shot of a plate stacked with buttermilk fried chicken
Next Post
Buttermilk Fried Chicken

Primary Sidebar

Joanna Cismaru

Hey there!

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More…

My Cookbook

Order Now: Amazon | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Recipes

a wooden spoon lifting a salisbury steak out of the skillet

Salisbury Steak

closeup of beef stew in a dutch oven with a ladle inside.

Beef Stew

overhead shot of zucchini lasagna in a baking dish

Zucchini Lasagna

a white bowl full with american goulash and a fork inside stacked on top of an empty bowl

American Goulash (Chop Suey)

two plate with sloppy joes and buns next to a greens salad

Sloppy Joes

beef barley soup in a white bowl with a spoon inside.

Beef Barley Soup

overhead shot of chicken broccoli and rice casserole in a pot

One Pot Cheesy Chicken Broccoli Rice Casserole

creamy chicken lazone in a skillet garnished with parsley.

Chicken Lazone

Popular Now

a hand dipping a chicken tender in ranch dressing

Air Fryer Chicken Tenders

a fork stabbing a garlic butter steak bite in a skillet full of them

Garlic Butter Steak Bites

a prime rib roast sliced on a plate

Prime Rib Roast

side view shot of a cinnamon bun with a bite taken out of it on a plate

Cinnabons Cinnamon Rolls

side view shot of a hand dipping a piece of naan bread into the bowl of chicken tikka masala

Instant Pot Chicken Tikka Masala

close up of the layers on the homemade croissant

Homemade Croissants

overhead shot of crusty bread loaf

No Knead Bread

side view shot of two halves of a chicken salad sandwich stacked on a plate exposing the centers

The Best Chicken Salad

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
spring rolls cut in half in a black bowl with peanut sauce.

Asian

a bunch of amaretti cookies on parchment paper with almonds.

Italian

mexican wedding cookies on parchment paper.

Mexican

closeup of chicken with creamy mushroom sauce.

Romanian

sideview shot of butter chicken on a plate over white rice garnished with parsley

Indian

overhead of falafel on a plate with tzatziki, feta, tomatoes and onions.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

a whole roast chicken surrounded by potatoes

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
lifehack logo.
buzzfeed logo.
mashable logo.
woman's day logo.
health logo.
better homes & gardens logo.
delish logo.
healthline logo.
nbc news logo.
blogloving logo.
university of washington logo.
shape logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbook
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2021 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!

5587shares
  • 276
  • 1
  • 199