Can you make moussaka in advance?

Yes, you can! In fact, moussaka often tastes even better the next day because all the Southern flavors and herbs have fully permeated the layers. Assemble the casserole completely, let it cool, and store it covered in the refrigerator. The next day, all you have to do is bake it for about 35 to 40 minutes in a preheated oven at 185°C. Easy, right?

Where does moussaka come from?

Moussaka is a traditional dish from Greek cuisine.

What can you serve with moussaka?

Moussaka can be served with a fresh salad and crispy bread. Tzatziki or hummus also pair well with this dish.

Should I pre-cook the potato slices for my moussaka?

That depends a bit on how finely you slice them! If you use a mandoline, you can slice the potatoes paper-thin, and they can go into the gratin raw; they will cook perfectly in the oven. If you prefer to slice them with a knife and they are a bit thicker? Then parboil the slices for 2 minutes in salted water first. This way you can be sure that your potato layer is super soft and cooked through.

Moussaka recipe

Name: Moussaka recipe
Cook time: 45 min
Total time: 45 min
Yield: 4P
Ingredients: 1 tbsp olive oil; 600 g lamb mince; 1 large onion; 4 cloves garlic; 1 tsp cayenne; 1 tsp cumin powder; 1 tsp dried oregano; 800 g canned diced tomatoes; 30 g butter; 40 g flour; 500 ml milk; Pepper and salt; Nutmeg; 200 g hard grated sheep cheese or aged goat cheese; 500 g waxy potatoes; 2 eggplants; 2 zucchinis; 1 fennel

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45min

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Craving a dish that instantly transports you to a cozy terrace under the Greek sun? This is an absolute Greek classic: a delicious, steaming moussaka. The perfect comfort food casserole with delicious layers of minced lamb in a rich tomato sauce, perfectly baked aubergines, courgettes, and a surprising twist of fennel. Topped with a silky smooth béchamel sauce with plenty of grated sheep's cheese. This moussaka recipe is an absolute must-try.

Ingredients

What do you need?

Quantity: 4P

Tomato sauce
1 tbsp olive oil
600 g lamb mince
1 large onion
4 cloves garlic
1 tsp cayenne
1 tsp cumin powder
1 tsp dried oregano
800 g canned diced tomatoes

Béchamel sauce
30 g butter
40 g flour
500 ml milk
Pepper and salt
Nutmeg
200 g hard grated sheep cheese or aged goat cheese

Vegetables
500 g waxy potatoes
2 eggplants
2 zucchinis
1 fennel

1 tbsp olive oil
600 g lamb mince
1 large onion
4 cloves garlic
1 tsp cayenne
1 tsp cumin powder
1 tsp dried oregano
800 g canned diced tomatoes

30 g butter
40 g flour
500 ml milk
Pepper and salt
Nutmeg
200 g hard grated sheep cheese or aged goat cheese

500 g waxy potatoes
2 eggplants
2 zucchinis
1 fennel

Preparation method

How do you make this?

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Finely chop the onion and garlic, sauté in olive oil, add the cayenne, cumin, and oregano, and let it cook for a bit.

Now mix in the minced meat and let it brown nicely, drain excess fat if necessary, deglaze with the tomatoes and let it simmer gently for 10 minutes with the lid on.

Cut the eggplants, fennel, and zucchinis into cubes, sauté them separately in some olive oil, and season with pepper and salt, set aside.

Peel the potatoes, slice them thinly with a mandoline.

If you don't have a mandoline, boil the slices first for 2 minutes in salted water, then drain.

Make the béchamel sauce, let the butter foam, add flour, let it cook for a bit, then deglaze with half of the cold milk, whisk well until there are no lumps, add the rest of the milk and a large portion of the cheese, let it come to a boil, season with pepper, salt, and nutmeg.

Make layers of sautéed vegetables, tomato sauce, potatoes, and béchamel sauce.

For the last layer, add the béchamel sauce and sprinkle with the remaining grated cheese.

Bake further in the oven for 35 minutes at 185°C.