Easy Greek Moussaka Recipe: Beef & Eggplant Lasagna in 90 Minutes

This post may contain affiliate links. Please read our disclosure policy.

If you’re searching for easy meals with ground beef that feel special enough for Sunday dinner, this Greek Moussaka is calling your name. Imagine layers of silky roasted eggplant, richly spiced beef filling, and velvety béchamel sauce baked until golden and bubbling. This isn’t just another one of those quick dinner ideas it’s a showstopper that comes together in about 90 minutes and feeds a crowd beautifully.

Moussaka is Greece’s answer to lasagna, and once you taste those warm Mediterranean spices mingling with creamy sauce and tender vegetables, you’ll understand why it’s beloved worldwide. Whether you’re planning dinner ideas with ground beef for the week or need a impressive dish for guests, this recipe delivers every time. Let’s dive into this delicious journey!

What Makes This Moussaka Recipe Special

Traditional moussaka can be intimidating, but this streamlined version gives you all the authentic flavor without the fuss. We’re roasting the eggplant instead of frying it, which cuts down on oil and prep time while still delivering that perfect tender texture. The meat sauce simmers with warm cinnamon, oregano, and a splash of red wine for depth, while the béchamel sauce comes together in just minutes.

This is one of those hamburger meat recipes that proves ground beef can be absolutely elegant. The layering technique creates beautiful presentation when you slice into it, revealing distinct stripes of eggplant, meat, and creamy sauce. You can prepare components ahead and assemble when ready to bake, making it perfect for entertaining or meal prep.

Ingredients You’ll Need

This recipe uses simple, accessible ingredients that you can find at any grocery store. Here’s what you’ll need for each layer:

For the Eggplant Layer

For the Meat Filling

For the Béchamel Sauce

For the Topping

Step-by-Step Instructions

Preparing the Eggplant

Start by slicing your eggplant into rounds about 0.75cm thick this thickness ensures they cook through without falling apart. Place the slices slightly overlapping in a large colander, sprinkling each layer with salt. This crucial step draws out bitter juices and excess moisture, preventing soggy moussaka.

Let the eggplant sweat for 30 minutes while you prepare the other components. When ready, pat each slice thoroughly dry with paper towels this step is essential or your dish will be too salty. Preheat your oven to 240°C/450°F.

Arrange eggplant slices on parchment-lined baking sheets and brush lightly with olive oil. Roast for 15-20 minutes until lightly browned and tender. This method is much healthier than traditional frying and creates perfectly cooked eggplant every time.

Making the Meat Sauce

While the eggplant sweats, heat olive oil in a large frying pan or pot over high heat. Add diced onion and minced garlic (use a garlic press for easy prep) and sauté for 2 minutes until fragrant. This is one of those ground meat recipes for dinner where proper browning makes all the difference.

Add your ground beef and cook until no longer pink, breaking it up with a wooden spoon from your kitchen utensils set. Pour in the red wine and let it cook for 1.5 minutes until the alcohol smell dissipates this adds incredible depth to the sauce.

Stir in crushed tomatoes, tomato paste, beef broth, crumbled bouillon cube, bay leaves, oregano, cinnamon, sugar, and salt. That hint of cinnamon is the secret to authentic Greek flavor! Bring to a simmer, then reduce heat to medium-low and cook for 15 minutes until thickened to a rich sauce consistency.

Creating the Béchamel Sauce

Béchamel might sound fancy, but it’s surprisingly simple. Melt butter in a pot over medium heat, then whisk in flour and cook for 1 minute, stirring constantly with your kitchen utensils. This creates a roux that will thicken your sauce.

Slowly add milk while stirring constantly this prevents lumps. Continue stirring regularly for 3-5 minutes until the sauce thickens enough to coat the back of a wooden spoon. Remove from heat and whisk in grated Parmesan, nutmeg, Vegeta (or salt), and pepper.

Let the sauce cool for 5 minutes before whisking in the eggs this prevents them from scrambling. Cover and set aside until assembly time. If you’re using an electric mixer, you can use it on low speed to ensure smooth incorporation.

Assembling Your Moussaka

Lower your oven temperature to 180°C/350°F. Choose a baking dish a 9-inch square or similar size works perfectly. Layer half the roasted eggplant across the bottom, overlapping slightly for complete coverage.

Spread all the meat sauce over the eggplant layer, using a spoon to distribute evenly. Top with remaining eggplant slices, creating a neat layer. Pour the béchamel sauce over everything, using a spatula to spread it to the edges. Sprinkle panko breadcrumbs over the top for a beautiful golden crust.

Bake for 30-40 minutes until the top is gorgeously golden brown and the edges are bubbling. This is the hardest part letting it rest for 10 minutes before cutting! This resting time allows the layers to set, making clean slices possible.

Pro Tips for Perfect Moussaka

• Don’t skip salting the eggplant – It removes bitterness and excess moisture that can make your moussaka watery
• Pat eggplant completely dry – Any residual salt will make your dish too salty
• Use a meat thermometer – The internal temperature should reach 165°F for food safety
• Let the béchamel cool slightly – Adding eggs to hot sauce will scramble them
• Make ahead friendly – Assemble up to 24 hours in advance, cover, and refrigerate; add 10 minutes to baking time
• Freeze for later – This freezes beautifully for up to 3 months; thaw overnight in the fridge before baking
• Try ground lamb – For more authentic Greek flavor, use lamb instead of beef or mix half and half
• Measure ingredients accurately – Use measuring cups and spoons for consistent results

Serving Suggestions

Moussaka is a complete meal in itself, but a simple Greek salad with cucumber, tomatoes, olives, and feta makes the perfect accompaniment. Crusty bread for soaking up extra sauce is always welcome! A light white wine or crisp rosé complements the rich flavors beautifully.

Leftovers actually improve overnight as the flavors meld just reheat individual portions in your oven or microwave. This makes it one of the best quick and easy dinner recipes for meal prep. Cut into portions, wrap individually, and freeze for ready-made dinners.

Frequently Asked Questions

Can I make moussaka without eggplant?

While eggplant is traditional, you can substitute zucchini sliced lengthwise and lightly roasted. Some versions use sliced potatoes. The cooking method remains the same just adjust roasting time based on your vegetable choice.

Is moussaka healthy?

Yes! This is one of those healthy dinner recipes that’s packed with vegetables, lean protein, and contains calcium from the cheese and milk. By roasting instead of frying the eggplant, you significantly reduce the oil content. Using lean ground beef (90/10) makes it even lighter.

Can I use ground chicken instead of beef?

Absolutely! Ground chicken recipes are popular alternatives, though you’ll want to add an extra tablespoon of olive oil since chicken is leaner. The flavor will be milder but still delicious consider adding an extra pinch of oregano and garlic for depth.

Why is my moussaka watery?

The most common culprit is not properly draining the eggplant after salting, or not cooking the meat sauce long enough to reduce. Make sure your meat sauce is thick before assembling, and always pat eggplant completely dry.

Can I make moussaka in advance?

Yes! You can prepare all components separately up to 2 days ahead and store in the refrigerator. Assemble and bake when ready. Or assemble completely, cover tightly, and refrigerate up to 24 hours before baking. Just add 5-10 extra minutes to the baking time if going straight from the fridge.

What’s the difference between moussaka and lasagna?

While similar in concept, moussaka uses eggplant instead of pasta, includes warm spices like cinnamon and oregano, and is topped with egg-enriched béchamel instead of just cheese. The flavor profile is distinctly Mediterranean rather than Italian.

Can I freeze moussaka?

Definitely! Freeze either before or after baking. If freezing unbaked, assemble in a freezer-safe dish, cover tightly, and freeze up to 3 months. Thaw overnight in the refrigerator before baking as directed. If freezing baked moussaka, cool completely, portion, wrap well, and freeze up to 3 months.

Kitchen Equipment You’ll Need

Having the right tools makes this recipe much easier. Here’s what we recommend:

• Oven – Essential for roasting eggplant and baking the assembled dish
• Baking sheets – For roasting eggplant slices evenly
• Frying pan – Large skillet or pot for the meat sauce
• Pots – Medium saucepan for béchamel sauce
• Kitchen utensils – Wooden spoons, spatulas, and whisks
• Colander – For draining salted eggplant
• Cutting board – For slicing eggplant and vegetables
• Chef’s knife – Sharp knife for clean eggplant slices
• Garlic press – Makes quick work of mincing garlic
• Measuring cups and spoons – For accurate ingredient measurements
• Mixing bowls – For organizing prepped ingredients

Why This Recipe Works

What makes this one of the best hamburger meat recipes is the perfect balance of textures and flavors. The roasted eggplant becomes silky and almost melts in your mouth, while the spiced meat sauce provides savory richness. The béchamel adds creamy luxury that brings everything together.

The technique of salting and roasting (rather than frying) the eggplant makes this more accessible for home cooks while keeping it among the healthier dinner ideas with ground beef. You get all the comfort and satisfaction of a classic casserole with Mediterranean flair.

Whether you’re looking for lazy dinners that impress or easy hamburger meat recipes for Sunday supper, moussaka delivers. It feeds 6-8 people generously, making it perfect for family meals or entertaining. Plus, those gorgeous layers look absolutely stunning when you slice into it!

Final Thoughts

This Greek Moussaka proves that easy meals with ground beef can be absolutely spectacular. With three simple components roasted eggplant, spiced meat sauce, and creamy béchamel you create something far greater than the sum of its parts. The warm cinnamon and oregano transport you straight to a Greek taverna, while the satisfying layers make it the ultimate comfort food.

Once you master this recipe, you’ll find yourself making it again and again. It’s equally at home as a casual weeknight dinner or elegant enough for entertaining guests. The make-ahead friendly nature makes it one of the most practical quick dinner ideas in your repertoire.

So gather your ingredients, turn on some Mediterranean music, and get ready to create something truly delicious. Your kitchen will smell absolutely amazing, and your dinner table will be graced with one of Greece’s greatest culinary contributions. Kali orexi enjoy your meal!

If you found this recipe helpful, feel free to check out the kitchen equipment. Click on any url to view and purchase the product through our Amazon affiliate links at no extra cost to you. Your support helps us keep Deliciousavors.com running and bringing you great recipes!

Easy Greek Moussaka Recipe: Beef & Eggplant Lasagna in 90 Minutes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Traditional Greek Moussaka with layers of roasted eggplant, spiced ground beef filling, and creamy béchamel sauce baked to golden perfection. This Mediterranean comfort food is perfect for family dinners or entertaining guests.

• Author: Marie
• Prep Time: 30
• Cook Time: 60
• Total Time: 90
• Yield: 8
• Category: Main Course
• Method: Baking
• Cuisine: Greek

Ingredients

EGGPLANT LAYER:

1 kg (2 lb) eggplant, sliced 0.75cm thick

1 tsp salt

2–3 tbsp olive oil

MEAT FILLING:

1 tbsp olive oil

1 onion, diced

3 garlic cloves, minced

1.4 lb (700g) ground beef or lamb

1/2 cup dry red wine (optional)

14 oz (400g) crushed tomatoes

3 tbsp tomato paste

1 cup beef broth

1 beef bouillon cube, crumbled

2 bay leaves

1.5 tsp sugar

2 tsp dried oregano

1/2 tsp ground cinnamon

3/4 tsp salt

BÉCHAMEL SAUCE:

4 tbsp (60g) butter

5 tbsp plain flour

2.5 cups milk

1/4 tsp nutmeg, freshly grated

1/2 cup parmesan cheese, grated

1 egg

1 egg yolk

1.25 tsp Vegeta or stock powder

1/4 tsp black pepper

TOPPING:

1/3 cup panko breadcrumbs

Cook Mode Prevent your screen from going dark

Instructions

1. Place eggplant slices slightly overlapping in a large colander, sprinkle with salt, and let sweat for 30 minutes. Pat dry thoroughly.

2. Preheat oven to 240°C (450°F). Arrange eggplant on parchment-lined baking sheets, brush with olive oil, and roast for 15-20 minutes until lightly browned and softened. Set aside.

3. Heat 1 tbsp olive oil in a large skillet over high heat. Cook garlic and onion for 2 minutes.

4. Add ground beef and cook until browned, breaking it up as you go.

5. Add red wine and cook for 1.5 minutes until alcohol smell is gone.

6. Stir in crushed tomatoes, tomato paste, beef broth, bouillon cube, bay leaves, sugar, oregano, cinnamon, and salt. Bring to simmer, reduce heat to medium-low, and cook for 15 minutes until thickened.

7. For béchamel: Melt butter in a pot over medium heat. Add flour and cook for 1 minute, stirring constantly.

8. Slowly add milk while stirring constantly. Cook for 3-5 minutes until thickened enough to coat the back of a spoon.

9. Remove from heat and whisk in cheese, nutmeg, Vegeta, and pepper. Cool for 5 minutes, then whisk in eggs. Cover until needed.

10. Lower oven to 180°C (350°F). Place half the eggplant in bottom of baking dish, top with all the meat sauce.

11. Add remaining eggplant layer, pour béchamel sauce over top, and sprinkle with breadcrumbs.

12. Bake for 30-40 minutes until golden brown. Let stand for 10 minutes before serving.

Notes

You can substitute ground lamb for more authentic Greek flavor, or use ground chicken for a lighter option.

Make sure to pat eggplant completely dry after salting to prevent overly salty moussaka.

The meat sauce should be thick before assembling—if too thin, simmer longer to reduce.

Béchamel can be made ahead and refrigerated; gently reheat before using.

Moussaka can be assembled 24 hours in advance and refrigerated; add 5-10 minutes to baking time.

Freezes beautifully for up to 3 months. Thaw overnight in refrigerator before baking.

For best presentation, let moussaka rest 10 minutes before slicing—this helps layers set.