Moussaka is the national dish of my parents’ homeland and has long been our go-to winter comfort meal. Every Greek household prepares a slightly different version, but for me the ideal moussaka meets two simple criteria: it shouldn’t be greasy, and the ragu should be lamb-based rather than beef. Achieving a light, balanced result requires avoiding frying every layer and letting the components shine without excess oil.
My approach keeps the dish delicate: I steam the potato slices in the microwave so they absorb the rich lamb bolognese without adding extra oil. The combination of cinnamon-scented lamb, tender fried eggplant, steamed potato and a silky béchamel makes a gluten-free moussaka that is both deeply satisfying and perfectly balanced. This is the moussaka recipe you’ll want to make again and again.
Moussaka is hearty and comforting, and it’s ideal for entertaining because most of the prep can be done ahead. Assemble the layers in the morning, refrigerate, and simply bake before guests arrive. If you’d like a variation, swap the eggplant for zucchini or omit the potato layer for a lower-carb version. I love the way the potato complements the dish, but it works beautifully without it too.
The cheese I use is kefalograviera, a salty Greek cheese often found at European delis and specialty stores. Kefalograviera is versatile and can be substituted for Parmesan in many dishes; it’s excellent grated over salads, sandwiches or moussaka. Its savory profile complements the spiced lamb and creamy béchamel perfectly.
Flavors in moussaka deepen overnight, so leftovers often taste even better the next day. Layering takes some time, but the result is well 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. Add the olive oil and sauté the onion for a few minutes, then add the garlic and cook for another minute.
- Add the lamb mince in pieces, sear and then break it up with a spoon. Stir in the tomato paste and cook for a minute.
- Add the crushed tomato, oregano, rosemary, cinnamon quill, nutmeg, salt and pepper. Cover and simmer gently over low heat for 1 hour, then adjust seasoning to taste.
- While the bolognese simmers, salt the eggplant slices. Heat a little olive oil in a frying pan and cook the eggplant in batches over medium-high heat until golden. Drain on paper towel.
- For the béchamel, melt the butter over low heat. Whisk in the flour to form 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, lightly oil a rectangular casserole dish or six mini baking dishes. Layer the eggplant on the base, spoon over the lamb bolognese, add a layer of steamed potato slices, then spread the béchamel on top. Finish with extra grated kefalograviera.
- Bake in a preheated oven at 200°C for about 45 minutes, until golden and bubbling.
- Chop the onion, garlic and rosemary in the mixing bowl 3 sec/speed 7. Scrape down the sides.
- Add oil and sauté 3 minutes/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 and cook 15–20 min/100°C/reverse/speed 1. Adjust seasoning.
- Salt and pan-fry the eggplant slices in olive oil in batches and 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 or until thick. Add the egg and mix 10 sec/speed 4.
- Assemble the moussaka in an oiled casserole or mini dishes: eggplant, lamb bolognese, potato slices, béchamel. Top with extra cheese.
- Bake in a preheated oven at 200°C for 45 minutes or until golden.