This Lamb Moussaka uses roasted eggplant and skips the béchamel sauce in favor of a creamy ricotta topping. Gluten-free and dietary friendly, this casserole is simple, flavorful, and extremely satisfying for a weeknight meal or for company.
Do You Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from A Sweet Thyme
Roasted eggplant forms the base of this Mediterranean classic. When roasted in the oven the eggplant becomes tender, slightly smoky, and pairs perfectly with the spiced lamb filling. Omitting the bechamel sauce and potatoes makes this casserole a healthier version than the typical moussaka.
Jump to:
Ground lamb, tomatoes, and the blend of spices create a rich savory filling that complements the roasted eggplant. Topping the casserole with a blend of cheese instead of a sauce makes this dish dietary friendly and still maintains the creaminess desired.
This moussaka is ideal for family dinners or entertaining guests. It’s easy to prepare, versatile, make ahead friendly, and reheats beautifully.
This recipe was inspired by my Eggplant Parm Without Breadcrumbs, Baba Ghanoush, and pairs beautifully with an elegant salad like the Arugula Salad With Feta.
Ingredients
You will need the following ingredients to make this eggplant moussaka:
Ingredient Notes
- Ground Lamb - I realize that not everyone loves lamb. You can easily substitute ground beef in this recipe without sacrificing taste.
See the recipe card for quantities.
Additions & Substitutions
Additions:
- Fresh Herbs: Add chopped parsley or dill into the cheese topping for a fresh twist.
- Zucchini or Bell Peppers: Layer roasted zucchini or sliced bell peppers with the eggplant for extra vegetables.
Substitutions:
- Cinnamon: A pinch of nutmeg can be used in place of the cinnamon.
- Protein: Use ground beef, ground turkey, or even a plant-based protein in place of the lamb.
- Cheese Topping: Substitute the ricotta with cream cheese, mascarpone, or a mixture of Greek yogurt and grated cheese for a similar creamy texture.
How To Make Lamb Moussaka: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 475℉.
Arrange the eggplant rounds evenly on 2 rimmed baking sheets. Overlap slightly if needed. Lightly brush both sides of the eggplant with 5 tablespoons of olive oil. Sprinkle evenly with 1 teaspoon of salt.
Roast in the oven until tender and browned, about 25 minutes, flipping halfway through.
Remove from the oven and turn down the oven to 400℉.
Step 2: Heat 1 tablespoon of oil in a large saucepan over medium-high heat.
Add the ground lamb and the cinnamon stick.
Cook, stirring occasionally and breaking up the lamb until it just begins to brown, about 12 minutes.
Spoon off about 1 tablespoon of the lamb drippings in the pan and discard.
Add the garlic, tomato paste, oregano, and crushed red pepper to the pan. Cook stirring often until the mixture is fragrant and the garlic is soft. About 2 minutes.
Step 3: Add the wine. Cook stirring constantly until almost completely reduced, about 30 seconds.
Stir in the crushed tomatoes and 1 ¼ teaspoons of salt. Bring to a simmer over medium-high heat.
Reduce the heat to medium-low. Simmer stirring often until the mixture thickens, about 8 minutes.
Remove from heat and discard the cinnamon stick.
Step 4: Stir together the ricotta, mozzarella, egg, and the remaining ½ teaspoon of salt in a small bowl.
Step 5: Layer half of the eggplant in the bottom of an 8-inch square baking dish.
Spread the lamb mixture evenly over the eggplant.
Top with the remaining eggplant.
Spread the ricotta mixture evenly over the eggplant.
Sprinkle with parmesan cheese.
Step 6: Bake at 400℉ until the cheese is browned, about 30 minutes.
Let cool for at least 15 minutes before serving.
Recipe Tips
- Do not worry about overlapping the eggplant on the sheet pan. When you flip the eggplant you can rearrange the slices so they don't overlap as they will shrink slightly when roasted.
Confidence Tip
Assemble the moussaka a day ahead and refrigerate. It allows the flavors to meld, and you only need to bake it when ready to serve.
Storage And Reheating
- Store the leftover casserole in an airtight container in the refrigerator for 3-4 days.
- This casserole can be frozen for up to two months. Defrost in the refrigerator overnight before reheating.
- Reheat leftovers in the oven instead of the microwave for the best texture. Cover with foil to prevent the topping from drying out. Reheat at 300 degrees Fahrenheit for 15 minutes.
Frequently Asked Questions
Salting eggplant helps to take out the bitterness as does roasting the eggplant in the oven. In this Lamb Moussaka you will not taste the eggplant.
Moussaka is a traditional Greek eggplant casserole made with baked or pan fried eggplants (aubergines). This is a rich, tomatoey beef or lamb sauce and typically topped off with a bechamel sauce.
While a layered dish, moussaka uses eggplant for the layers and lasagna uses pasta making moussaka a healthier dish.
Salads To Pair With Moussaka
Let me know your thoughts on Lamb Moussaka by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
Lamb Moussaka
Do You Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from A Sweet Thyme
Equipment
Ingredients
- 3 medium (1 pound) eggplants sliced into ½ inch rounds
- 6 tbsps olive oil divided
- 2 ¾ tsps kosher salt divided
- 1 lb ground lamb or ground beef
- 1 cinnamon stick or 1 teaspoon dried cinnamon
- 4 garlic cloves minced
- 1 tablespoon tomato paste
- 2 tsps dried oregano
- ¼ teaspoon crushed red pepper
- ½ cup dry red wine
- 1 14.5 oz can crushed tomatoes
- 1 ½ cups whole milk ricotta
- 2 ozs part-skim mozzarella cheese shredded
- 1 large egg
- 2 ozs parmesan cheese grated, about a ½ cup
Instructions
Prepare the eggplant
- Preheat the oven to 475℉.
- Arrange the eggplant rounds evenly on 2 rimmed baking sheets. Overlap slightly if needed. Lightly brush both sides of the eggplant with 5 tablespoons of olive oil. Sprinkle evenly with 1 teaspoon of salt.
- Roast in the oven until tender and browned, about 25 minutes, flipping halfway through.
- Remove from the oven and turn down the oven to 400℉.
Make the filling
- Heat 1 tablespoon of oil in a large saucepan over medium-high heat.
- Add the ground lamb and the cinnamon stick.
- Cook stirring occasionally and breaking up the lamb until it just begins to brown, about 12 minutes.
- Spoon off about 1 tablespoon of the lamb drippings in the pan and discard.
- Add the garlic, tomato paste, oregano, and crushed red pepper to the pan. Cook stirring often until the mixture is fragrant and the garlic is soft. About 2 minutes.
- Add the wine. Cook stirring constantly until almost completely reduced, about 30 seconds.
- Stir in the crushed tomatoes and 1 ¼ teaspoons of salt. Bring to a simmer over medium-high heat.
- Reduce the heat to medium-low. Simmer stirring often until the mixture thickens, about 8 minutes.
- Remove from heat and discard the cinnamon stick.
Prepare the Topping
- Stir together the ricotta, mozzarella, egg, and the remaining ½ teaspoon of salt in a small bowl.
Assemble and bake
- Layer half of the eggplant in the bottom of an 8-inch square baking dish.
- Spread the lamb mixture evenly over the eggplant.
- Top with the remaining eggplant.
- Spread the ricotta mixture evenly over the eggplant.
- Sprinkle with parmesan cheese.
- Bake at 400℉ until the cheese is browned, about 30 minutes.
- Let cool for at least 15 minutes before serving.
Gwen Wolken says
This is super easy to make!