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The Best Greek Moussaka Recipe Ever!

Updated on January 9, 2015

My Favorite Greek Moussaka Recipe - An Easy Aubergine Moussaka Recipe

Do you want to make a fantastic Moussaka? On this page I will show you how to make a yummy and tasty Greek Moussaka, and, for the vegetarians among us I haven't left you out, you can try my Vegetarian Moussaka recipe which replaces the mince with lentils, I have often made a veggie moussaka this way and it goes down really well, in fact second helpings were requested..

Moussaka, undoubtedly one of the most well known classic Greek recipes, is traditionally made by layering meat and sliced aubergines (eggplant) and topped with a bechamel sauce.

My Greek Moussaka Recipe is aubergine based, and one which I make with a yogurt based topping for a slightly lighter Moussaka. But there are lots of different Moussaka Recipes, with each cook putting their own twist on it.

It wasn't until my 30's that I was introduced to moussaka. My parents weren't exactly what you would call adventurous cooks, or indeed eaters, so dishes like moussaka and lasagna were never on the menu in my childhood years. However, these days, a Moussaka, made with lamb and aubergines, and baked in the oven until golden and bubbling is probably one of my favourite meals.

I often make my recipe for moussaka with potatoes, layering the potatoes up with the aubergine and mince. If you haven't tried a potato moussaka recipe before give it a go, it gives the recipe a whole new dimension.

Photo courtesy of Ciro Boro - Photo

Ingredients For My Greek Aubergine Moussaka Recipe - These are the ingredients needed to make this easy lamb Moussaka recipe with aubergines

About 500g of lean minced (ground) lamb
2 Aubergines (Eggplants) medium to large in size
2 tablespoons olive oil
2 medium onions, finely chopped
2 cloves garlic, chopped
1 heaped tablespoon chopped fresh parsley
1 teaspoon ground cinnamon
2 rounded tablespoons tomato purée
3 fl oz (75 ml) red wine
salt and freshly ground black pepper

The yogurt topping for the Greek Moussaka

150ml greek yogurt

1 medium egg, beaten

50g feta cheese

25g freshly grated parmesan

Photo courtesy of abbyladybug

My recipe is for lamb moussaka

but beef or vegetarian moussaka taste great too!

In Greek Cuisine Moussaka Is Traditionally Made with Lamb - But how do you like your moussaka?

Which sort of moussaka do you prefer?

See results

First, Prepare The Aubergines For The Greek Moussaka Recipe - First you need to do a little preparation to get rid of the high water content and concentrate the

Prepare the aubergines for the Greek Moussaka recipe

Leave the skins on and slice the aubergines into approximately 10mm thick slices.

Put the slices into a colander and sprinkle them with about 1 level dessertspoon of salt. Stand the colander on a plate to catch the water which comes out of the aubergine and put another plate on top of the aubergine slices.

You now need to weigh this plate down with something heavy (I find that a couple of tins of soup works quite well) and leave them for about an hour to let the juice come out.

After an hour, squeeze out any of the excess juice from the aubergines and dry them well in a clean cloth.

Spread the aubergine slices on a baking sheet and drizzle 1 tablespoon of the olive oil over them tossing them around to get a good coating.

Put the baking sheet in a pre heated oven (around 200 degrees) and roast the aubergines for 30 minutes or until they are browning at the edges.

I usually roast the eggplant simply because the baking tray is much bigger than the frying pan and I can get the slices done all in one go, but, if you would rather sautee the eggplant to use in the moussaka you can do that too.

Now the aubergines are ready to use in the Greek Moussaka recipe.

Photo courtesy of Nic0

Find Lots More Traditional Greek Recipes - Delicious Greek recipes to tempt your taste buds!

Preparing The Lamb For Use In The Greek Moussaka Recipe - Brown and remove the fat from the lamb before layering in the Moussaka

Preparing the lamb for the Moussaka recipe

Because the mince can have quite a lot of fat come out of it I usually dry fry the mince until it is nicely browned then remove it from the pan and put it to one side then discard any of the fat which has come out of it before using it to make the moussaka.

Then heat a tablespoon of olive oil in a large frying pan and fry the onions, garlic and thyme gently, without colouring, for about 10 minutes.

Stir the minced lamb back in and add the parsley, cinnamon, tomato purée and red wine and stir to combine the ingredients. Season the mixture well and cook gently for around 20 minutes, stirring occaisionally.



Now the lamb is ready to use in the Greek Moussaka recipe

Photo courtesy of PAgent

In Greek Cuisine A Traditional Moussaka

is made from leftovers from a roast lamb or mutton joint. Using leftovers like this would make the moussaka a more economical dish to make.

Making The Yogurt Topping For The Greek Moussaka Recipe

Usinh yogurt means that you end up with a lighter topping for the Greek Moussaka

Prepare the topping for the Greek Moussaka recipe

It's true that Moussaka isn't the most healthy dish on the planet, that's why I prefer a yogurt topping for my moussaka recipe because it is a bit lighter than others I have tried but that is purely my preference. I will give you some alternative toppings for moussaka and you can choose which one you think that you would prefer.

Mix the yogurt with half of the cheeses and the beaten egg and season with ground pepper.


The yogurt topping is now ready to use in the Greek Moussaka recipe

Alternative Toppings For Greek Moussaka Recipes

If you don't want to use a yogurt sauce topping for your moussaka try this

White Sauce Topping For Greek Moussaka

30g finely grated Parmesan

568ml carton milk

1 bay leaf

3 black peppercorns

75g butter

75g plain flour

2 egg yolks

To make the white sauce for the moussaka put the milk along with the bay leaf and peppercorns into a saucepan. Over a low to medium heat bring the milk up to boiling point then remove it from the heat.

Cover the pan and leave to infuse for 20 minutes.

Melt the butter in a saucepan over a low heat and stir in the flour, to make a roux, cook this for about 3 minutes.

Strain the milk and, using a wooden spoon, slowly stir it into the roux, only adding more milk after it has been smoothly absorbed into the roux.

You should end up with a thick sauce. Simmer this over a very low heat for 5 minutes, stirring regularly. Then remove from the heat, beat in the egg yolks and add salt to taste.

Cheats Quick Moussaka

If you want a quick moussaka try using a ready made white sauce together with the leftovers from a lamb joint to speed up the preparation time.

Putting The Greek Moussaka Recipe Together - Now we are ready to arrange everything in layers to make the Greek Moussaka

Putting everything together to make a yummy Greek Moussaka!

Line the bottom of a casserole dish with slices of aubergine, then spoon over some of the meat mixture. Build the layers of the moussaka up until all the meat and aubergine has been used.

Cover with the topping mixture and sprinkle with the remaining cheese and bake in a pre-heated oven at 180ºC / 350ºF / Gas 4 for about 1 hour until golden and bubbling.

Let the Moussaka stand for about 20 to 30 minutes before cutting and serving and this will ensure that it keeps its shape when you serve it.

There is only one thing left to do now and that is to...

Enjoy the Moussaka!

Click for a printable version of the Greek Moussaka Recipe

Photo courtesy of abbyladybug

You Need An Ovenproof Dish To Make Your Moussaka

Serve the moussaka with a nice green salad and some fresh crusty bread.

More Greek Moussaka Recipes From Your Favorite Chefs - Try out some of these recipes for moussaka from your favorite chefs

Le Crueset Casserole Dishes Are Perfect For Layering Up And Cooking The Greek Moussaka Recipe. - A Le Crueset Bakeware Dish is perfect for cooking your Moussaka

I have one of the square Le Crueset baking dishes which I use to layer up and cook the Greek Moussaka then take the cooked moussaka straight to the table.

I absolutely love the quality of the Le Crueset bakeware, they are very durable, I haven't even managed to chip mine after more than 5 years of use! I have never had a problem with food sticking to the surface, food cooks nice and evenly in it, and it is easy to clean and come in a range of great colors to match any kitchen.

Le Creuset Stoneware 1-1/2-Quart 9-Inch Square Baking Dish, Cherry
Le Creuset Stoneware 1-1/2-Quart 9-Inch Square Baking Dish, Cherry

Amazon UK customers follow the link for a great range of:

Le Crueset Ware

 

Moussaka With Potatoes - One Of My Favorite Ways To Make Moussaka

Try this awesome tasting potato Moussaka

Ingredients needed to make Moussaka with potatoes

500 g aubergines, thickly sliced

2 large potatoes, peeled and sliced

100 ml olive oil

500 g courgettes (zucchini), trimmed and sliced lengthways in thick slices

2 large onions, chopped

450 g minced lamb

400g can of chopped tomatoes

1 tsp cinnamon

1 tbsp chopped fresh parsley

For the white sauce

600 ml milk

50 g butter

4 tbsp cornflour

2 eggs

60 g freshly grated cheese, I like to use a strong cheddar but haloumi is good too

A good pinch of ground cinnamon

How to make the potato moussaka

Preheat the oven to 160C/gas 3.

Prepare the sliced aubergines for the moussaka as shown above, or alternatively, sprinkle the slices with salt and put them on kitchen paper for a couple of hours to let the liquid rum out. Rinse the aubergine slices and thoroughly dry with more kitchen paper.

Heat a little of the olive oil in a pan and fry the potato slices until they turn golden brown, then turn them onto kitchen paper to drain. Repeat this process the courgettes and finally, the aubergines.

Heat the rest of the olive oil in a large, heavy-based saucepan over moderate heat and add the onions, cooking until softened and beginning to turn golden.

Add the minced lamb to the saucepan, stir, and fry for a few minutes until the lamb changes color.

Now stir in the tomatoes, cinnamon and parsley and season the mixture with salt and freshly ground black pepper. Turn down the heat and simmer until the mixture is thick and the liquid is absorbed.

To make the white sauce for the moussaka:

Put 3/4 of the milk into a small saucepan together with the butter and heat through.

Mix the rest of the milk with the cornflour, whisk in the eggs then add the grated cheese and cinnamon.

Mix a little of the warm milk, gradually, into the egg mixture, then slowly stir this mixture into the saucepan of milk and heat over a low heat, stirring continuously, until it thickens.

Assemble the moussaka by layering the potatoes, aubergines, cougettes and mince, then cover with the white sauce and bake for 1-1½ hours until the top turns nice and brown.

Vegetarian Moussaka Recipe

This veggie moussaka is sure to please both vegetarians and meat eaters alike, the moussaka is well worth trying.

You may not think that it is possible to make a good moussaka without meat but even non-vegetarians will have to agree that this vegetarian moussaka tastes great.

Ingredients for the vegetarian moussaka

2 aubergines, each 8 oz (225 g)

10 fl oz (275 ml) vegetable stock

2 oz (50 g) Puy lentils

2 oz (50 g) Green lentils

4 tablespoons olive oil

Large red pepper, deseeded and diced

2 medium onions, finely chopped

2 cloves garlic, crushed

1 400g tin chopped tomatoes, drained

7 fl oz (200 ml) red wine

2 level tbs tomato purée

1 level tsp cinnamon

2 level tbs parsley, chopped

Salt & freshly ground black pepper

Ingredients for the moussaka topping

250g tub of ricotta

10 fl oz (275 ml) whole milk

1 oz (25 g) plain flour

1 oz (25 g) butter

¼ whole nutmeg, grated

1 large egg

1 oz (25 g) freshly grated Parmesan

Salt & freshly ground black pepper

First of all pre-heat the oven to gas mark 4, 350°F (180°C) and prepare the aubergines, or egg plants, by one of the methods given above.

Put the stock and the Puy lentils into a saucepan, cover and simmer for 15 minutes then add the green lentils. Cover the pan again and cook for another 15 minutes, most of the stock should now have been absorbed and the lentils should be soft.

While the lentils are cooking, heat 2 tablespoons of the oil in a large frying pan and cook the onions for about 5 minutes until they soften and and begin to go brown at the, add the chopped pepper and cook for a further 4 to 5 minutes. Add the garlic an cook the mixture for another minute. Remove the mixture from the pan and set aside.

Rinse and dry the aubergines, then add the rest of the oil to the frying pan, and on a high heat cook the aubergines until they begin to brown a little on both sides. Add the tomatoes and the onion and pepper mixture to the pan. Add the wine, tomato puree and cinnamon and stir well.

Now add the lentils and chopped parsley, season with salt and pepper and simmer gently while you make the sauce for the moussaka topping.

To make the sauce for the moussaka topping place the milk, flour, butter and nutmeg in a saucepan and whisk (using a balloon whisk) until it begins to simmer and becomes a smooth glossy sauce.

Remove the sauce from the heat, let it cool slightly then season with salt and pepper and whisk in the ricotta followed by the beaten egg.

Now all that's left to do to make the vegetarian moussaka is to transfer the vegetable and lentil mix into an ovenproof dish and spoon the cheese sauce over the top. Sprinkle with Parmesan and and bake on the middle shelf for about 1 hour.

Click For A Printable Version Of The Vegetarian Moussaka Recipe

If you want to try some more lentil recipes you may like my Lentil Curry or my Lentil Soup Recipes

A Twist On Moussaka! - If you would like to be a little more creative with your moussaka...

Ever since I discovered Moussaka I have been trying out different recipes and different ways with Moussaka. Here are just a few of my favourites that are just that little bit different... A twist on Moussaka!

It all started off with my adventurous streak in cooking when I thought 'Why not have Moussaka meet with Shepherds Pie? It's not really that weird, the result is actually very nice and all that you have to do to make this 'Moussaka' that little bit different is simply replace the moussaka topping with mashed potato sprinkled with a little cheese before baking it in the oven.

moussaka
moussaka

The Great Moussaka Taste Test

Tesco Finest Classic Lamb Moussaka

We enjoyed the taste of this moussaka, it was full of lamb mince in a rich sauce, layered with aubergines, potatoes and tomatoes, and topped with a bechamel sauce and cheese.

I thought the whole slices of tomato were a little too thick and unusual though, and, I am not sure that I thought that they brought anything to the moussaka.

I suppose the advantage of a ready made moussaka is that it comes in its own baking try which you just pop into a pre heated oven, this one takes between 45 to 50 minutes to cook, and you just throw away the tray afterwards so you don't have any stubborn, burnt on bits to cope with in the washing up.

The moussaka is plenty for 2 generous servings, we served our moussaka with a green salad and crusty bread on the side, so it made a filling meal.

Nutritional values for a half pack of moussaka:

580kcal, 24.2g Protein, 24.7g Carbohydrate (of which 10.3g are sugars), a scary 42.6g Fat (15.0g saturates), 10.9g Fibre, 1g Sodium, 2.5g Salt Equivalent.

Tesco Finest Moussaka Pros

The moussaka is ready made so no preparation time is required.

There is no stubborn washing up to do as the moussaka comes in its own foil tray which you just throw away after cooking.

2 generous servings, and, overall a nice flavoured lamb moussaka

The tomatoes are really too thick, the woody cores were left in (one of my pet hates with tomatoes), and the flesh was still firm.

Tesco Finest Moussaka Cons

Though the top of the moussaka looks reasonably similar to the photo on the box before you serve it up I defy anyone to remove the moussaka from it's cooking tray and have it look on the plate as it does in the picture on the box... Impossible!

Overall Rating For Tesco Finest Classic Lamb Moussaka: 7/10

How Do You Rate Tesco Finest Moussaka?

See results

Real Greek at Home: Dishes from the Heart of the Greek Kitchen

The Real Greek at Home: Dishes from the Heart of the Greek Kitchen
The Real Greek at Home: Dishes from the Heart of the Greek Kitchen

Amazon Customer Review

There are a fair number of Greek cookbooks which repeat the same "tired" versions of Greek dishes. This book shows that the chef is truly a chef. He does not limit himself to past versions. I liked his ideas and they also taste very good. His creatvity comes through and should be applauded. Too often, I have heard complaints when a chef makes changes or comes up with new intepretations that "This is not Greek food." Well, yes it is and it is excellent.

 

Have You Tried Moussaka? - Tell me about your favorite Moussaka recipe or leave other comments here

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    • esmonaco profile image

      Eugene Samuel Monaco 3 years ago from Lakewood New York

      Wow!! I'm glad that I found this recipe. I can't wait to try it, as love lamb, but have never heard of this before. Thanks!!!

    • Paul-Lenton profile image

      Paul Lenton 3 years ago from El Calafate, Argentina

      I tasted the Greek Moussaka in the UK and forgot all about it. In Argentina, there is a great production of aubergines and specially in Patagopnia, the lamb is absolutely marvellous! Gotta try it out soon. Thanks for reminding me of the Greek Moussaka!!!

    • Erin Mellor profile image

      Erin Mellor 4 years ago from Europe

      There was no option for "store bought moussaka is horrid", in your poll. Home made is so much better.

    • profile image

      LadyDuck 4 years ago

      I love lamb Moussaka, thanks for sharing these great recipes.

    • profile image

      othellos 4 years ago

      Excellent lens. Your moussaka options cover every aspect of this traditional recipe. I didn't know that you can use lamb mince meat. Thanks for sharing:)

    • profile image

      moonlitta 4 years ago

      Oh you do cook:) Moussaka is a traditional dish home (living in the neighboring Greece Bulgaria) but even so there are some differences with your recipe. With or without them it is a favorite dish!

    • ismeedee profile image

      ismeedee 4 years ago

      Well I'm going to be busy in the kitchen later... will have to tweak the recipe as always happens with me because I never have all exactly the right ingredients. I'm sure it will be nice but not the same!

    • ElBat profile image

      Eleni Bat 4 years ago from Greece

      I don't know why, people think we eat lamp so often. We do eat every part of the lamp, but we do not make mince of it. We mostly prefer beef or pork meat. Nice lens though.

    • kabbalah lm profile image

      kabbalah lm 4 years ago

      I love Greek food

    • profile image

      anonymous 5 years ago

      Best topping I've ever had on a moussaka. Will never do it with béchamel sauce and potatoes again, this yogourt topping is the way to do! Just added a few spices (cumin, clove, bay leaf, oregano and coriander). This is delicious and officially my new Moussaka recipe. Thank you!

    • rawwwwwws lm profile image

      rawwwwwws lm 5 years ago

      I have never tried moussaka, however I will try it some time. Moussaka looks extremely delicious!

    • kevkev227 lm profile image

      kevkev227 lm 5 years ago

      One of my favorite dishes. I have only made it once, and I used a bechamel. The yogurt alternative sounds interesting :)

    • poorwendy lm profile image

      poorwendy lm 5 years ago

      This dish seems familiar. And tasty. I'm just don't know the names of many Greek food that I've been eating all these years.

    • SailingPassion LM profile image

      SailingPassion LM 5 years ago

      I travel a lot to Greece and keep forgetting to bring back a recipe, so this will be a great help :-)

    • sibian profile image

      sibian 5 years ago

      Fabulous food, thanks for giving me a few hints about a great dish. You are not gonna believe this, just last night me and my better half spoke about musaka, planning to bake one soon. Yyyyyuuuuuuuuuuuuuummmm, looking forward to that...

    • Enigmaa8 profile image

      Enigmaa8 5 years ago

      I have made moussaka but have cheated with white and bolognase sauce. A hit in my house. I want to try the potato version and also vegeterian one. Two thumbs up for moussaka :)

    • jholland profile image

      jholland 5 years ago

      I love moussaka, but did not realize it could be made vegetarian. Thanks for sharing these great recipes.

    • Diana Wenzel profile image

      Renaissance Woman 5 years ago from Colorado

      I first tried moussaka when I was an international exchange student living in Greece. Of course, everything tastes better in Greece. I've not tried making this myself yet. Thank you for the recipes and instructions.

    • profile image

      anonymous 5 years ago

      I love Moussaka, my husband is Cypriot so Moussaka is one of his favourites too.

      great lens.

    • mariaamoroso profile image

      irenemaria 5 years ago from Sweden

      This dish is more than good. I have tried the real ones. There is a Greek woman, my friend, that made it for me more than once. Strong recommendations to try it! Blessings for topping.

    • profile image

      momilp 5 years ago

      The moussakas I ate in Greece had the potatoes layers, and I could have eaten them morning, lunch, and dinners non-stop. I want to try the lentils one. Great lens!

    • piedromolinero profile image

      piedromolinero 5 years ago

      I love Moussaka and I do it at least once a month. I use to make it with potatoes, as it is the most tasty for me. Here in Cyprus you can find it also layered with macaroni in some restaurants.

    • profile image

      Edutopia 5 years ago

      I've never even heard of Moussaka before stumbling across this lens and I suddenly feel like I've been missing out. This looks very tasty and I can't wait to try out the recipe! Great lens!

    • dolphinstar lm profile image

      dolphinstar lm 5 years ago

      I like moussaka and i might try out your vegetarian moussaka but is it printable?

    • ecogranny profile image

      Kathryn Grace 5 years ago from San Francisco

      Oh, hooray! I have wanted an authentic moussaka recipe for years, ever since a friend, who had lived in Greece for some time, served vegetarian moussaka. I have never had another moussaka as good. Your vegetarian recipe has the spices and vegetables I remember, though I don't believe they used peppers in theirs. Can't wait to try this!

    • profile image

      Tamara14 5 years ago

      Yummy! I often make moussaka as it's one of very common dishes in Croatia, passed over to us during the time when Ottoman Turks invaded and occupied Bosnia (our neighboring country). Here's it usually made with beef and kids love it. Very good lens!

    • girlfriendfactory profile image

      girlfriendfactory 5 years ago

      Awesome job! If one must eat eggplant, this is one of the best ways to do it (that and parmigiana, of course but this is my favorite)! You did a terrific job and you definitely deserve a Flyby Winging! You can see your blessed lens there! :) ~Ren

    • glenbrook profile image

      glenbrook 5 years ago

      I love lamb and I love eggplant but it never occurred to me to combine them. This sounds delicious, I'm going to have to try it.

    • Hana4 profile image

      Hana4 6 years ago

      I love moussaka, however I don't use aubergines because I don't like them, and I put sliced hard boiled eggs among the potatoes - delicious!

    • profile image

      anonymous 6 years ago

      I am Greek and I L O V E moussaka! Your recipes are truly great! You've made very good work! Keep it up!

    • profile image

      anonymous 6 years ago

      I chose this lens as a Related Lens for my lens, "Everyday Exotic Spices" because I love Greek food!!! Especially moussaka.

    • profile image

      anonymous 6 years ago

      Before this, I couldn't have told you what moussaka is. Now I've got to try it. Since I'm a mediocre cook, this much detailed instruction is greatly appreciated. Thank you for visiting and liking my lens! Best wishes.

    • naturegirl7s profile image

      Yvonne L. B. 6 years ago from Covington, LA

      Great moussaka recipes. I'm going to try them all. Sprinkled with dust from the Angel of the farmyard on a Back to School Field Trip.

    • profile image

      anonymous 6 years ago

      The classic Greek mousaka has potatoes also. And we don't use yogurt on the top only bechamel. That is ...if you want to make the traditional Greek musaka. Cheers

    • profile image

      TravelingRae 6 years ago

      This is a great recipe lens; I like how you separated the steps and provided tons of images. I've had moussaka (vegetarian) once, about 13 years ago. It felt like a fancy shepherd's pie and didn't wow me. I like most Greek food, but this isn't a dish I'm eager to revisit.

    • profile image

      Lindrus 6 years ago

      I love Greek food and will have to try one of your moussaka recipes. Thanks for sharing!

    • profile image

      blanckj 6 years ago

      Great lens. I love Moussaka but don't have it very often. There are a few Greek restaurants nearby but they don't have excellent Moussaka, just okay. Thanks for the recipes.

    • marpar lm profile image

      marpar lm 6 years ago

      I adore Moussaka, it's one of my favorite dishes. On the island of Karpathos they put cinnamon in it as well and it tastes delicious!

    • NoYouAreNot profile image

      NoYouAreNot 6 years ago

      "Moussaka isn't the most healthy dish on the planet" -- I laughed a lot with this one!

      I usually make moussaka with aubergines and potatoes (not courgettes), but this veggie version looked appealing, I will definitely give it a try, I like vegetarian dishes.

    • jptanabe profile image

      Jennifer P Tanabe 6 years ago from Red Hook, NY

      Mmm, I remember eating Moussaka, tastes so good! Never tried making it though - maybe this will encourage me to try.

    • Krafick profile image

      Krafick 6 years ago

      Nice lens. I love moussaka. Thank you for the great recipe.

    • Gloriousconfusion profile image

      Diana Grant 6 years ago from United Kingdom

      Lovely lens, and I love moussaka. I bought a bottle of roasted aubergine the other day, from a Turkish shop, so I might see what I can do with that - never seen it before.

      Here's a Cupid Kiss from a Squid Angel for Valentine's Day

    • Michey LM profile image

      Michey LM 6 years ago

      I like the moussaka! My recipe is a little different but both recipes are delicious ( I make it with beef, not lamb)

      Regards

    • profile image

      anonymous 7 years ago

      I can wait to make your moussaka recipe. i really like the idea of using yoghurt for a lighter bake. Thanks for a great lens

    • poptastic profile image

      Cynthia Arre 7 years ago from Quezon City

      I just love moussaka! I've never tried to make it though so thank you for sharing your favorite recipe with us.

    • LilliputStation profile image

      LilliputStation 7 years ago

      We are studying Greece in our homeschool this month and will be preparing Moussaka for dinner this week. Thank you for the clear directions and pictures. This lens is very beautifully done and makes this recipe seem a lot less intimidating.

    • profile image

      anonymous 7 years ago

      Oh I just love Moussaka and this is a recipe I really must try! Thank you!!

    • KimGiancaterino profile image

      KimGiancaterino 8 years ago

      Yummy lens. I make my moussaka without lamb, but it's a truly satisfying dish. Blessed by a Squid Angel.