Lamb Moussaka with Cinnamon Tomato Sauce and Nutmeg Béchamel

Steps

1. Step 1

   Heat the oven to 425°F. Line two large baking sheets with parchment.

   425°F

2. Step 2

   Lay the eggplant rounds on one sheet and the potato rounds on the other. Brush or toss both with the olive oil and season with salt and pepper.

   10 min

   • 2 large eggplants (about 2 1/2 lb total)
   • 1 1/2 lb russet potatoes
   • 1/2 cup olive oil
   • salt
   • black pepper
3. Step 3

   Roast both sheets for 25 to 30 minutes, flipping the slices halfway, until the eggplant is soft and browned and the potato is tender at the edge of a knife. Set aside and turn the oven down to 375°F.

   30 min, hands-off · 425°F

4. Step 4

   While the vegetables roast, heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the onion and cook until soft and golden, about 7 minutes. Stir in the garlic and cook 1 minute more.

   8 min

   • 2 tbsp olive oil
   • 1 large onion
   • 4 cloves garlic
5. Step 5

   Add the ground lamb and cook, breaking it up with a spoon, until browned and no pink remains, about 8 minutes. Spoon off and discard all but a thin film of fat.

   8 min

   • 2 lb ground lamb
6. Step 6

   Stir in the tomato paste, cinnamon, allspice and bay leaf and cook 1 minute, until fragrant. Pour in the red wine and simmer until it has mostly cooked away, about 2 minutes.

   3 min

   • 2 tbsp tomato paste
   • 1 1/2 tsp ground cinnamon
   • 1/2 tsp ground allspice
   • 1 bay leaf
   • 1/2 cup dry red wine
7. Step 7

   Add the crushed tomatoes, salt and pepper. Simmer uncovered over low heat, stirring now and then, until thick enough that a spoon dragged through leaves a clear trail, 25 to 30 minutes. Discard the bay leaf.

   30 min, hands-off

   • 1 can crushed tomatoes (28 oz)
   • 1 tsp salt
   • 1/2 tsp black pepper
8. Step 8

   Make the béchamel: melt the butter in a saucepan over medium heat, whisk in the flour and cook, whisking, for 2 minutes without letting it brown. Pour in the warm milk a splash at a time at first, whisking smooth, then the rest. Cook, whisking, until thick like pudding, 6 to 8 minutes.

   12 min

   • 6 tbsp unsalted butter
   • 1/2 cup all-purpose flour
   • 4 cups whole milk
9. Step 9

   Take the pan off the heat and stir in the Parmesan, nutmeg and salt. Let it cool for 5 minutes, then whisk in the egg yolks quickly so they don't scramble.

   6 min

   • 1/2 cup grated Parmesan cheese
   • 1/2 tsp ground nutmeg
   • 1 tsp salt
   • 2 large egg yolks
10. Step 10

    Assemble in a 9×13 baking dish: lay the potato slices over the bottom in an overlapping layer, then half the eggplant. Spread all the lamb sauce evenly over the top, then finish with the remaining eggplant. Pour the béchamel over and smooth it to the edges.

    10 min

11. Step 11

    Bake at 375°F until the top is puffed, set and bronzed in patches, 45 to 50 minutes. If it is pale after 45 minutes, move it to the upper rack for 5 more.

    48 min, hands-off · 375°F

12. Step 12

    Let the moussaka rest on the counter for 30 minutes before cutting into squares, so the layers set.

    30 min, hands-off

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026