Moussaka is a beloved national dish from my parents’ homeland and a cherished winter comfort in our family. Every Greek household seems to have its own take on this classic, but for me the ideal moussaka is light, not greasy, and made with lamb rather than beef. That lamb-forward flavour gives the finished dish an authentic, aromatic character.
To keep the moussaka delicate, avoid frying every layer. I steam the potato slices—usually in the microwave—to let them absorb the rich lamb ragù without adding excess oil. The combination of cinnamon-scented lamb, tender fried eggplant, a layer of potato (optional) and a silky béchamel creates a harmonious balance. This gluten-free Greek moussaka version is flavorful and surprisingly light for such a hearty dish.
Moussaka is especially good for entertaining because you can prepare the components ahead of time and assemble them before baking. If you prefer a variation, swap eggplant for zucchini or omit the potatoes for a lower-carb version. I enjoy the potato layer, but the dish works beautifully without it as well.
The cheese I typically use is kefalograviera, a salty Greek cheese often found at European delis and specialty shops. It melts well and can substitute for Parmigiano Reggiano in many recipes. I find its tang and saltiness elevate the béchamel and the finished moussaka, and I also enjoy it in salads and toasted sandwiches.
Flavours in moussaka deepen after a night in the fridge, so leftovers are often even better the next day. Assembling the layers takes some time, but the result is a satisfying, elegant dish that’s worth the effort. Kali Orexi.
- Lamb Bolognese
- 3 tablespoons extra virgin olive oil
- 1 onion, finely diced
- 2 cloves garlic, chopped
- 500g lamb mince
- 2 tablespoons tomato paste
- 600g tinned crushed tomato
- 1 teaspoon dried oregano
- 1 tablespoon rosemary, chopped
- 1 cinnamon quill
- Generous pinch of sea salt flakes
- Pinch of cracked pepper and grated nutmeg
- 2 large eggplants, thinly sliced
- 2 large sebago potatoes – peeled, sliced and steamed*
- Olive oil for frying
- Bechamel
- 100g butter
- 100g gluten free plain flour
- 800mL full cream milk
- 100g kefalograviera cheese, grated
- Pinch of cinnamon
- 1 beaten egg
- *Potato slices can be steamed in the microwave or in a steam basket on the stovetop.
- For the lamb bolognese: heat a pot over medium heat. Add olive oil and sauté the onion until soft, then add the garlic and cook for another minute.
- Add the lamb mince in batches, searing it before breaking it up with a spoon. Stir in the tomato paste and cook briefly.
- Add the crushed tomato, oregano, rosemary, cinnamon quill, nutmeg, salt and pepper. Cover and simmer gently for about 1 hour, then adjust seasoning to taste.
- While the sauce simmers, salt the eggplant slices and let them sit to draw out moisture. Pan-fry the eggplant in batches with a little olive oil until golden and tender, then drain on paper towel.
- For the béchamel: melt the butter over low heat, whisk in the flour to make a smooth paste and cook briefly to remove the raw flour taste. Gradually whisk in the milk until the sauce thickens. Stir in the grated cheese and a pinch of cinnamon. Remove from heat and whisk in the beaten egg. Season to taste.
- To assemble: oil a rectangular casserole dish (or several smaller dishes). Arrange a layer of eggplant on the base, spread the lamb bolognese over the eggplant, then add a layer of steamed potato slices. Pour the béchamel over the top and finish with extra grated kefalograviera.
- Bake in a preheated oven at 200°C for about 45 minutes, or until the top is golden and bubbling. Allow to rest briefly before serving.
- Chop the onion, garlic and rosemary in the mixing bowl (3 sec/speed 7). Scrape down the sides.
- Add oil and sauté (3 min/Varoma/speed 1).
- Add lamb mince and cook (10 min/100°C/reverse/speed 1).
- Add crushed tomato, tomato paste, oregano, cinnamon quill, nutmeg, salt and pepper; cook (15–20 min/100°C/reverse/speed 1). Adjust seasoning if needed.
- Salt the eggplant slices and pan-fry in batches with olive oil. Drain on paper towel.
- For the béchamel: grate the cheese in the mixing bowl (10 sec/speed 8). Add flour, milk and seasoning and cook (9 min/90°C/speed 4) until thickened. Add the egg and mix (10 sec/speed 4).
- Assemble the moussaka as above: eggplant base, lamb bolognese, potato slices, béchamel and extra grated cheese on top.
- Bake in a preheated oven at 200°C for 45 minutes or until golden.