• serves 6
  • A little effort

Feed a crowd with this well loved traditional Greek Moussaka. Buttery aubergine, smooth white sauce and tender lamb make it well worth the effort. This simple recipe serves 6, leaving plenty left over for tomorrow's lunch.


Try our easy moussaka recipe, then check out our Greek recipes and aubergine recipes, such as our easy veggie moussaka.



  • onion 1, finely chopped
  • olive oil
  • garlic 1 clove, crushed
  • minced lamb 750g
  • cinnamon 1 tsp
  • white wine 100ml
  • plum tomatoes 400g tin
  • parsley chopped to make 2 tbsp
  • aubergines 2, sliced
  • potatoes 4 peeled, cooked and sliced

For the topping

  • milk 600ml
  • bay leaf
  • black peppercorns 4
butter 75g
  • flour 75g
  • eggs 2


  • Step 1

    Fry the onion in a little oil until soft, then add the garlic. After a minute, add the mince and brown, breaking up any lumps. Add the cinnamon, wine and tomatoes, simmer for 30 minutes, bubble off any excess liquid and stir in the parsley.

  • Step 2

    Meanwhile, brown the aubergines in a little oil on both sides then drain on kitchen paper.

  • Step 3

    Bring the milk to a simmer with the bay leaf and peppercorns. Heat the butter in a pan, stir in the flour and gradually add the milk, stirring continually until you have a smooth sauce. Strain and season.

  • Step 4

    Heat the oven to 180c/fan 160c/gas 4. Layer the cooked meat sauce and aubergine in an ovenproof dish, top with the potatoes and season. Whisk the eggs into the white sauce and spoon over. Bake for 30-40 minutes until brown.

Nutritional Information

  • Kcals 609
  • Fat 40.3g
  • Saturates 17.6g
  • Carbs 28.5g
  • Fibre 3.7g
  • Protein 33.7g
  • Salt 0.73g