Name: Greek Moussaka-Lasagna Mashup : Layered Mediterranean Comfort
Ingredients: 9 lasagna noodles (no-boil or regular, cooked al dente); 2 large eggplants, sliced into ¼-inch rounds; Olive oil, salt, and pepper (for roasting); 1 tbsp olive oil; 1 onion, diced; 3 cloves garlic, minced; 1½ lbs ground lamb (or beef/pork mix); 1½ tsp ground cinnamon; 1 tsp dried oregano; Salt and pepper, to taste; 2 tbsp tomato paste; 1 (28 oz) can crushed tomatoes; 4 tbsp butter; ¼ cup all-purpose flour; 3 cups whole milk (slightly warmed); ¼ tsp nutmeg; ½ cup grated kefalotyri or Parmesan cheese; Salt and white pepper, to taste

Description

Greek Moussaka-Lasagna Mashup

Ingredients

Scale

For the Layers

9 lasagna noodles (no-boil or regular, cooked al dente)
2 large eggplants, sliced into ¼-inch rounds
Olive oil, salt, and pepper (for roasting)

For the Lamb Sauce

1 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
1½ lbs ground lamb (or beef/pork mix)
1½ tsp ground cinnamon
1 tsp dried oregano
Salt and pepper, to taste
2 tbsp tomato paste
1 (28 oz) can crushed tomatoes

For the Béchamel Sauce

4 tbsp butter
¼ cup all-purpose flour
3 cups whole milk (slightly warmed)
¼ tsp nutmeg
½ cup grated kefalotyri or Parmesan cheese
Salt and white pepper, to taste

Instructions

Roast the Eggplant
- Preheat oven to 400°F (200°C).
- Arrange eggplant slices on baking sheets, brush with olive oil, and season with salt and pepper.
- Roast 20 minutes, flipping halfway, until tender and golden.
Make the Lamb Sauce
- In a skillet, heat olive oil over medium heat.
- Add onion and cook 5–7 minutes until soft.
- Stir in garlic, then add ground lamb, cinnamon, oregano, salt, and pepper. Cook until browned.
- Add tomato paste and cook 1 minute. Stir in crushed tomatoes and simmer 20 minutes, until thickened.
Prepare the Béchamel
- In a saucepan, melt butter over medium heat.
- Whisk in flour and cook 1 minute.
- Gradually whisk in warm milk. Cook 5–8 minutes until thickened.
- Stir in nutmeg, cheese, salt, and pepper. Set aside.
Assemble the Dish
- Reduce oven temperature to 375°F (190°C).
- In a greased 9×13-inch baking dish, spread a thin layer of béchamel.
- Add 3 noodles, ⅓ of the lamb sauce, and a layer of roasted eggplant.
- Repeat layers twice more.
- Finish with noodles and the remaining béchamel on top. Sprinkle extra cheese if desired.
Bake & Serve
- Bake 35–40 minutes, until golden and bubbly.
- Rest 10 minutes before slicing.
- Garnish with fresh oregano or parsley.

Notes

Use zucchini instead of eggplant.
Add red pepper flakes for spice.
Stir feta or mozzarella into the béchamel for extra cheesiness.
Replace lamb with lentils + mushrooms for a vegetarian version.