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Creamy Moussaka Greek Lasagna Recipe with Rich Béchamel Sauce Easy and Perfect

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A comforting Greek moussaka layered with tender eggplant, savory ground meat, and a rich, creamy béchamel sauce. Perfect for family dinners and potlucks, this recipe combines Mediterranean flavors with a smooth texture.

Ingredients

Scale
  • 1 lb ground beef or lamb
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp ground cinnamon
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 2 large eggplants, sliced into 1/4-inch thick rounds
  • Salt, for sweating the eggplant
  • Olive oil, for brushing and frying
  • 4 cups whole milk, warmed
  • 6 tbsp unsalted butter
  • 6 tbsp all-purpose flour
  • 1/2 tsp ground nutmeg
  • 1 cup grated Parmesan cheese
  • 2 large eggs, beaten
  • Salt and white pepper, to taste

Instructions

  1. Slice the eggplants into 1/4-inch rounds. Lay slices on a baking sheet, sprinkle lightly with salt, and let sit for 20-30 minutes to sweat out moisture. Pat dry with paper towels.
  2. Heat olive oil in a large skillet over medium heat. Sauté chopped onions until translucent, about 5 minutes. Add garlic and cook for 1 minute.
  3. Add ground meat, breaking it up, and cook until browned, about 7-8 minutes. Stir in tomato paste, crushed tomatoes, cinnamon, oregano, salt, and pepper. Simmer gently for 15 minutes.
  4. Brush eggplant slices with olive oil on both sides. Pan-fry over medium-high heat about 3 minutes per side until golden, or roast in a 400°F oven for 20 minutes, flipping halfway.
  5. Make béchamel sauce: melt butter in a saucepan over medium heat. Whisk in flour and cook 2-3 minutes until golden. Gradually whisk in warmed milk, cooking until thickened, about 7-10 minutes.
  6. Remove from heat and stir in nutmeg, salt, white pepper, and Parmesan. Let cool slightly, then whisk in beaten eggs quickly to avoid scrambling.
  7. Preheat oven to 350°F. Spread a thin layer of meat sauce in a baking dish. Layer half the eggplant slices, half the remaining meat sauce, and half the béchamel sauce. Repeat layers and smooth the top.
  8. Bake uncovered for 45-55 minutes until top is golden brown and bubbling.
  9. Let rest for at least 20 minutes before slicing and serving.

Notes

[‘Salt eggplant slices and let them sweat to remove bitterness and prevent sogginess.’, ‘Simmer meat sauce gently to develop deep flavors.’, ‘Whisk béchamel constantly and add milk gradually to avoid lumps; use immersion blender if needed.’, ‘Temper eggs before adding to béchamel to prevent curdling.’, ‘Let moussaka rest before serving to firm up layers.’, ‘Can be made ahead and tastes better after resting overnight.’, ‘Freeze leftovers for up to 2 months; thaw overnight before reheating.’]

Nutrition

Keywords: moussaka, Greek lasagna, béchamel sauce, eggplant casserole, Mediterranean comfort food, creamy moussaka, family dinner, easy Greek recipe

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