Slow-Simmered Lamb Moussaka with Eggplant and Bechamel

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A layered Greek casserole featuring tender lamb ragù, sliced eggplant, and a creamy béchamel sauce baked to golden perfection. This greek-inspired lamb ready in about 120 minutes pairs ground lamb, olive oil, medium onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb ground lamb
• 3 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 2 tbsp tomato paste
• 14 oz canned crushed tomatoes
• 1/2 cup red wine
• 1/2 tsp cinnamon
• 1/4 tsp ground allspice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium, sliced into 1/4 inch rounds eggplants
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 2 cups whole milk
• 1/4 tsp nutmeg
• 2 egg yolks
• 1/2 cup grated Parmesan cheese

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped onion and 3 minced garlic cloves, sautéing until softened and fragrant, about 5 minutes.
2. Step 2: Add 1 lb ground lamb and cook, breaking it up with a spoon, until browned, about 8 minutes. Stir in 2 tbsp tomato paste and cook for 2 minutes.
3. Step 3: Pour in 14 oz canned crushed tomatoes and 1/2 cup red wine, then add 1/2 tsp cinnamon, 1/4 tsp ground allspice, 1 tsp salt, and 1/2 tsp black pepper. Reduce heat to low and simmer uncovered for 30 minutes until thickened.
4. Step 4: Meanwhile, preheat oven to 375°F. Arrange 2 medium sliced eggplants on baking sheets, brush both sides with olive oil, and roast for 20 minutes until tender and lightly browned.
5. Step 5: To make the béchamel sauce, melt 4 tbsp butter in a saucepan over medium heat. Whisk in 4 tbsp all-purpose flour and cook for 2 minutes until bubbling but not browned.
6. Step 6: Gradually whisk in 2 cups whole milk and cook, stirring constantly, until sauce thickens and coats the back of a spoon, about 5 minutes. Remove from heat and stir in 1/4 tsp nutmeg.
7. Step 7: Temper 2 egg yolks by slowly whisking in 1/2 cup of the hot béchamel sauce, then whisk the yolk mixture back into the saucepan. Stir in 1/2 cup grated Parmesan cheese.
8. Step 8: In a 9x13 inch baking dish, layer half the roasted eggplant slices, spread all the lamb ragù evenly over the eggplant, then layer the remaining eggplant on top. Pour the béchamel sauce evenly over the top layer.
9. Step 9: Bake uncovered for 45 minutes until the top is golden and bubbling. Let rest for 15 minutes before serving.