🇬🇷 Mediterranean Moussaka-Style Casserole
🌿 Description
This Mediterranean casserole is inspired by classic Greek moussaka. It features layers of savory ground meat simmered in tomato and spices, tender potatoes or eggplant, and a creamy béchamel-style topping baked until golden. The result is hearty, comforting, and deeply flavorful—perfect for family dinners, gatherings, or meal prep.
🛒 Ingredients (Serves 6–8)
Vegetable Layers
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2 medium potatoes, thinly sliced
or -
2 medium eggplants, sliced into rounds
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Olive oil
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Salt & pepper
Meat Sauce
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1 lb (450 g) ground beef or lamb
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1 small onion, finely chopped
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3 cloves garlic, minced
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1 cup crushed tomatoes or tomato sauce
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2 tbsp tomato paste
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1 tsp ground cinnamon
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½ tsp ground allspice
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1 tsp dried oregano
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Salt & black pepper, to taste
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2 tbsp olive oil
Creamy Béchamel Layer
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3 tbsp butter
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3 tbsp all-purpose flour
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2½ cups warm milk
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1 egg, lightly beaten
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½ cup grated Parmesan or kefalotyri cheese
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Pinch of nutmeg
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Salt, to taste
👩🍳 Instructions
1️⃣ Prepare the Vegetables
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Preheat oven to 400°F (200°C).
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Brush potato or eggplant slices with olive oil, season lightly.
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Roast for 20–25 minutes until just tender. Set aside.
2️⃣ Make the Meat Sauce
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Heat olive oil in a skillet over medium heat.
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Sauté onion until soft, add garlic and cook 30 seconds.
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Add ground meat and cook until browned.
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Stir in tomato sauce, paste, cinnamon, allspice, oregano, salt, and pepper.
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Simmer 15–20 minutes until thick.
3️⃣ Make the Béchamel
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Melt butter in a saucepan, whisk in flour.
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Slowly whisk in warm milk until smooth.
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Cook until thickened.
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Remove from heat, stir in nutmeg, salt, cheese.
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Temper and whisk in the egg.
4️⃣ Assemble
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In a greased baking dish:
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Layer vegetables
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Spread meat sauce
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Repeat layers
-
Top with béchamel
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5️⃣ Bake
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Bake at 375°F (190°C) for 40–45 minutes until golden.
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Rest 20 minutes before slicing (important!).
🍽️ Serving Suggestions
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Greek salad on the side
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Crusty bread
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Roasted vegetables
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Tzatziki or yogurt sauce
❓ Q & A
Q: Is this traditional moussaka?
A: It’s moussaka-inspired. Traditional versions use eggplant and kefalotyri, but this recipe is flexible and home-friendly.
Q: Can I make it lighter?
A: Yes! Use lean ground turkey and replace béchamel with a Greek yogurt + egg mixture.
Q: Can I make it ahead?
A: Absolutely. Assemble up to 24 hours ahead and bake when ready.
Q: Does it freeze well?
A: Very well. Freeze baked or unbaked for up to 3 months.
Q: Can I make it gluten-free?
A: Yes—use gluten-free flour in the béchamel or swap for cornstarch.
Q: Why does it need to rest after baking?
A: Resting helps the layers set so slices stay intact.
