Name: Moussaka Recipe
Prep time: 30 min
Cook time: 110 min
Total time: 140 min
Ingredients: 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; 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; 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; 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)); 8 tbsp unsalted butter (1 stick)

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.

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.

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.

How to Make Moussaka

Preheat your oven to 400 F. Slice the potatoes, eggplant, and zucchini to 1/4″ slices.
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.
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.
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.
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.
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.
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.

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.