Lamb Moussaka

  • Riace886 Posted: 10/19/09
    Worthy of a Special Occasion

    I followed this recipe very closely, (I used ground beef, exactly 1.5 lbs.) but I felt in the end it was way too runny from all those canned tomatoes (perhaps different brands have different amounts of liquid). I also felt the meat sauce was not well seasoned enough. It has a lot of potential, it just needs to be amended. The eggplant part was delicious, however. I will be making Moussaka again, but I will definitely be using a different recipe. Be warned that this recipe makes a lot of food! It did not fit in a regular pyrex-type 13x9. I have noticed that the people who rated this recipe the highest made a lot of changes to the original recipe.

  • bruingal Posted: 02/01/10
    Worthy of a Special Occasion

    I've made this recipe so many times - for family, friends, recovering patients, and everyone raves about it! I usually substitute ground turkey and use lactaid milk for sauce. It's even better the next day!

  • dawntreader1 Posted: 03/10/10
    Worthy of a Special Occasion

    I joined this website just to comment about this moussaka. It was fantastic! ..and low calorie! Make sure to salt eggplant and drain in colander for at least 15 min before applying olive oil. I used golden raisins, didn't add all the juice from the tomatoes, used fat free milk in the sauce and also added 1/2 teaspoon nutmeg to sauce(a must)...SO GOOD..cant believe its low calorie!

  • chleonie Posted: 09/06/10
    Worthy of a Special Occasion

    Really great recipe. Even my kids ate it without complaining. Definitely drain the diced tomatoes. If I hadn't I think it would have been too runny. I also used ground veal instead of lamb and it came out fine. Really nice presentation. Can not wait to make it when it is cooler outside. Definitely a great comfort food.

  • lramirez2000 Posted: 03/05/12
    Worthy of a Special Occasion

    Totally delish. Made the following changes: used leftover kabob meat and even some pulled pork that was sitting around- the spices (cinnamon, nutmeg, oregano, garlic) are so strong any meat will take on these flavors; used three cans of tomatoes (didnt have 4) and drained 2 of them to avoid soupy sauce; doubled the spices for the meat sauce and added a sprinkle of cayenne; added 1/2 tsp nutmeg to the bechamel; sprayed the eggplant w olive oil spray before broiling. Downside to this dish: lots of dirty pots because there are a lot of separate components (make meat sauce, boil potatoes, roast eggplant, make bechamel). But after one bite, trust me, you won't care!

  • mllacock Posted: 08/07/12
    Worthy of a Special Occasion

    My husband(carnivore) and 2 year old both gobbled it up! I used a lot of the suggestions above, doubling the spices and draining the tomatoes, which helped. I had a little trouble with the bechamel. I make standard white sauce(2T butter, 2T flour, 1c milk) frequently, but always have trouble with eggs curdling if I try to make something like this. Maybe I'm not patient enough. I split the recipe between two 9 inch square casseroles, one for tonight and one to freeze. I'll make my go to white sauce for the top of the freezer version.


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