For a richer flavor, consider using a blend of lamb and beef. If you prefer a smoother tomato sauce, use crushed tomatoes instead of whole peeled. Feel free to add a pinch of red pepper flakes to the meat mixture for a touch of heat. The moussaka can be assembled ahead of time and refrigerated for up to 24 hours before baking. Add 15 minutes to the initial baking time.
No Eggplant Moussaka
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PREP TIME40 mins
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COOK TIME2 hrs
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TOTAL TIME2 hrs 40 mins
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SERVING6 People
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VIEWS75
Embrace the warmth of a comforting classic with a twist! This Moussaka foregoes eggplant, championing potatoes and succulent lamb in a symphony of flavors. A hearty, satisfying bake that's easier to assemble than you might think, perfect for a cozy night in.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate40 g
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Cholesterol170 mg
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Fiber6 g
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Protein37 g
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Saturated Fat17 g
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Sodium535 mg
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Sugar10 g
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Fat35 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch casserole dish. (5 minutes)
02
StepIn a large, heavy-bottomed skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onions and parsley and sauté until softened and translucent, about 5-7 minutes. Increase heat to medium-high, add the ground lamb, and cook, breaking it up with a spoon, until evenly browned. Drain off any excess fat, then set aside. (15 minutes)
03
StepIn a large bowl, combine the canned tomatoes, Italian seasoning, salt, and pepper. Chop the tomatoes coarsely with kitchen shears or a knife. Mix well to combine. Set aside. (5 minutes)
04
StepIn a medium saucepan over medium heat, melt the remaining 2 tablespoons of butter. Stir in the flour until smooth, creating a roux. Gradually whisk in the milk and beaten egg, ensuring no lumps form. Cook, stirring constantly, until the sauce has thickened and is smooth, about 5-7 minutes. Remove from heat and stir in the shredded Cheddar cheese until melted and incorporated. (10 minutes)
05
StepAssemble the moussaka: Arrange 1/3 of the potato slices in a single layer on the bottom of the prepared casserole dish, covering as much of the surface as possible. Top with half of the meat mixture, followed by half of the tomato mixture. Repeat these layers, ending with a final layer of potato slices. Evenly spread the cheese sauce over the top layer of potatoes. (20 minutes)
06
StepCover the casserole dish tightly with foil. Bake in the preheated oven for 1 1/2 hours. Remove the foil and bake for an additional 30 minutes, or until the top is lightly browned and the potatoes are tender when pierced with a fork. (120 minutes)
07
StepLet stand for 10-15 minutes before serving. This allows the moussaka to set slightly and makes it easier to slice. (15 minutes)
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Jeanette Goyette
Apr 21, 2025I added a layer of roasted vegetables (zucchini, bell peppers) for extra flavor and nutrients. It was fantastic!
Monserrat Feest
Apr 16, 2025My family loved this! The cheese sauce was a big hit, and it was a great way to use up some extra potatoes.
Hadley Greenholt
Mar 11, 2025Next time, I might try adding a pinch of red pepper flakes to the meat mixture for a little kick.
Lupe Spinka
Mar 1, 2025I appreciate that this recipe uses ingredients I usually have on hand.
Phyllis Fadel
Feb 20, 2025The directions were clear and easy to follow. I'll definitely be making this again.
Bonita Shields
Jan 26, 2025I let it rest for the full 15 minutes before serving, and it made a big difference in how easily it sliced.
Maxine Kutch
Nov 7, 2024This recipe is a keeper! It's comforting, flavorful, and relatively simple to make.
Bobby Frami
Oct 21, 2024This was a surprisingly easy and delicious take on moussaka! The potato substitution worked perfectly.