# Greek Moussaka

Recipe by [Liam Murphy](https://fridge.menu/en/u/liammurphy)

A hearty Greek-style lamb and aubergine bake, layered with potatoes and finished with a rich béchamel topping.

Servings: 8 · Cook 60 min · Meat

Contains: gluten, milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Greek Moussaka](https://image.fridge.menu/adaptations/ifb3rpd5/1b75c00f212ed716991e879a87069b0985e79f49ec7d3b337bf47b44839c8677.jpg)

## Ingredients

- 500 g [Lamb](https://fridge.menu/en/i/lamb)
- 500 g [Tomato](https://fridge.menu/en/i/tomato)
- 700-800 g [Béchamel sauce](https://fridge.menu/en/i/b-chamel-sauce)
- [Parmesan](https://fridge.menu/en/i/parmesan) — to taste
- 500 g Aubergine
- 300 g [Potato](https://fridge.menu/en/i/potato)
- [Onion](https://fridge.menu/en/i/onion) — to taste
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste
- 2-3 pcs [Bay leaf](https://fridge.menu/en/i/bay-leaf)
- [Olive oil](https://fridge.menu/en/i/olive-oil) — to taste
- 120 ml [Red wine](https://fridge.menu/en/i/wine)
- [Plain flour](https://fridge.menu/en/i/flour) — for coating the aubergines

## Steps

1. Pour a little olive oil into a heated pot and fry finely chopped onion with the bay leaf.
2. Add the minced lamb and fry until browned.
3. Season the minced meat with salt and pepper.
4. Pour in the red wine and let it evaporate completely.
5. Add the chopped tomatoes and simmer for about 1 hour, until the meat reaches 71°C inside. (60 min)
6. Cut the potatoes into slices.
7. Fry the potatoes in a pan with a little oil and salt.
8. Place the cooked potatoes in a buttered baking dish.
9. Coat the sliced aubergines in flour and fry (or bake in the oven).
10. Spread the lamb ragù over the potatoes in the dish.
11. For the third layer, add the fried aubergines, salt and parmesan.
12. Create a new layer: ragù, aubergines, salt and parmesan.
13. Generously pour over the béchamel, add parmesan and drizzle with olive oil.
14. Bake at 200°C until a golden crust forms. (18 min)
15. Let the moussaka cool before serving.

Published 2026-10-08

https://fridge.menu/en/r/moussaka-ifb3rpd5

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