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Lamb Moussaka Pasta Bake
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Irresistibly Indulgent Lamb Moussaka Pasta Bake Delight

This Lamb Moussaka Pasta Bake is a delightful twist on a classic, featuring layers of roasted eggplant, spiced lamb, and creamy béchamel for a comforting dinner.
Course Dinner
Cuisine Greek
Keyword comfort food, easy recipe, Lamb Moussaka, meal prep, Mediterranean, Pasta Bake
Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 20 minutes
Total Time 1 hour 40 minutes
Servings 6 servings
Calories 600kcal

Equipment

  • Baking dish
  • Large pot
  • Saucepan
  • Colander

Ingredients

For the Pasta Bake

  • 12 ounces Pasta Use your favorite shape, such as penne or rigatoni.
  • 1 medium Eggplant Slice and roast until golden.
  • 1 pound Ground Lamb Can substitute with ground beef if desired.
  • 1 medium Onion Chopped.
  • 2 cloves Garlic Minced.
  • 1 teaspoon Cinnamon
  • 1 teaspoon Oregano
  • 1 teaspoon Allspice
  • 2 tablespoons Tomato Paste
  • 28 ounces Crushed Tomatoes
  • 1 cup Red Wine Can substitute with beef broth and vinegar.

For the Béchamel Sauce

  • 2 cups Milk Whole milk recommended for richness.
  • 1/4 cup Flour All-purpose or gluten-free blend.
  • 4 tablespoons Butter
  • 1/4 teaspoon Nutmeg
  • 1 large Egg
  • 1/2 cup Parmesan Cheese Can substitute with a different cheese.

For Garnish

  • 2 tablespoons Fresh Parsley Chopped.

Instructions

How to Make Lamb Moussaka Pasta Bake

  • Prepare Eggplant: Slice the eggplant, salt it generously, and let it rest to draw out moisture for about 30 minutes. Rinse, dry, brush lightly with olive oil, and roast until golden brown (about 20-25 minutes).
  • Cook the Pasta: In a large pot, boil water, add your favorite pasta shape, and cook until al dente. Drain and set aside, ready to combine with the delicious layers.
  • Make Meat Sauce: Sauté chopped onion in olive oil until translucent. Add minced garlic and the ground lamb, browning it well. Stir in cinnamon, oregano, allspice, tomato paste, crushed tomatoes, and red wine, letting it simmer until thickened (about 30-40 minutes).
  • Prepare Béchamel Sauce: In a saucepan, melt butter, then whisk in flour to create a roux. Gradually add milk, stirring until thickened. Mix in nutmeg, parmesan, and a beaten egg. Keep stirring for a smooth texture.
  • Assemble the Bake: In a greased baking dish, layer the roasted eggplant, followed by the meat sauce, and then the pasta. Finish by spreading the creamy béchamel on top, smoothing it out evenly.
  • Bake: Place the layered dish in a preheated oven at 375°F (190°C) for 45-50 minutes, until bubbly and golden brown. Allow to cool for about 15-20 minutes before slicing and serving.

Notes

Leftovers taste even better the next day; enjoy it alongside a refreshing cucumber-tomato salad for a complete meal.