Traditional Greek Moussaka Recipe

Traditional Greek Moussaka Recipe
  • 4 servings
  • 40 mins to prepare
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  • 500g Booths minced lamb
  • 3 aubergines sliced into 1cm rounds
  • 6tbsp Booths Italian Extra Virgin olive oil
  • 2 medium onions, finely chopped
  • 2 garlic cloves crushed
  • Pinch of grated nutmeg
  • 1tbsp Booths plain flour
  • 1 x 400g tin chopped tomatoes
  • 200ml water
  • 1tbsp tomato puree
  • 1/2tbsp fresh thyme, stalks removed
  • 1/2tbsp fresh marjoram
  • 1/2tbsp fresh parsley, chopped
  • 100g mature cheddar cheese, grated
  • 1 punnet of cherry tomatoes, sliced in half
  • Chilled ready-made four cheese sauce


Pre-heat the oven to 180°c / gas mark 4.

Heat 2tbsp of olive oil in a large deep-sided frying pan, add the onions and garlic and cook for 3 minutes then add the lamb and cook until browned all over.

Now add the nutmeg, thyme, marjoram and flour, cook for 2 minutes then add the tomatoes and water. Continue cooking for 20-25 minutes, before adding the tomato puree and parsley then leave to one side.

Whilst the lamb is cooking, using 4tbsp of olive oil, fry the aubergines in small batches on a griddle pan until golden on both sides and leave to cool. Then line the bottom of the dish with aubergines, followed by minced lamb and repeat finishing with a layer of aubergines.

Pour the cheese sauce over the moussaka top with grated cheese and cherry tomatoes (open side upwards) and bake for 40-45 minutes until bubbly and golden.

Serve with salad or garlic bread.

Take a look at our other Greek Lamb Recipes:

Greek Lamb Meatballs

Spicy Lamb Burgers with Tzatziki