Special Lasagne Moussaka

The best of both worlds: rich cinnamon-scented beef and tomato ragu, layered with pasta and creamy béchamel, then baked until golden and bubbling.

Ingredients

• 2 large eggplants (about 900g / 2 lb), sliced into 1 cm / 0.4" rounds
• 1/4 cup olive oil (plus extra as needed)
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 700g / 1.5 lb ground beef (or lamb)
• 2 tbsp tomato paste
• 800g / 28 oz crushed tomatoes
• 1 tsp ground cinnamon
• 1/2 tsp dried oregano
• 1 bay leaf (optional)
• 1 tsp sugar (optional, to balance acidity)
• 1 1/2 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 250g / 9 oz dried lasagne sheets (about 10–12 sheets)
• 6 tbsp butter
• 6 tbsp all-purpose flour
• 4 cups (1 litre) milk (warm is best)
• 1/2 tsp ground nutmeg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups grated parmesan (or kefalotyri / pecorino), divided
• 1 large egg

Method

• 1

  Step 1: Roast the eggplant

  Preheat oven to **220°C / 425°F** (200°C fan). Line two trays with baking paper. Brush eggplant lightly with olive oil on both sides and lay in a single layer. Roast **15 minutes**, flip, then roast **10–15 minutes** more until softened and lightly browned. Set aside. Reduce oven to **190°C / 375°F**.

• 2

  Step 2: Make the cinnamon-tomato meat ragu

  Heat **2 tbsp** olive oil in a large pan over medium-high heat. Add onion and cook **5 minutes** until soft and lightly golden. Add garlic and cook **30 seconds** until fragrant.

• 3

  Step 3: Make the béchamel

  In a saucepan, melt butter over medium heat. Add flour and whisk constantly for **2 minutes** until it smells nutty (but don’t let it brown).

• 4

  Step 4: Assemble the “lasagne moussaka” layers

  Lightly oil a **33 x 23 cm / 13 x 9"** baking dish.

• 5

  Step 5: Bake

  Bake at **190°C / 375°F** for **35–45 minutes** until deep golden on top and bubbling around the edges. If it browns too fast, cover loosely with foil for the last 10–15 minutes.

• 6

  Step 6: Rest, then slice

  Rest **15–20 minutes** (important for clean slices). Cut into squares and serve.

Tips

• **No soggy bake**: Simmer the ragu until thick and roast eggplant until moisture is driven off—these two steps are the difference between “okay” and “special.”
• **Make-ahead**: Assemble up to 24 hours ahead, refrigerate, then bake (add ~10 minutes bake time). Béchamel can be made ahead; re-whisk well.
• **Freezing**: Freeze baked portions up to 3 months. Thaw overnight, reheat covered at **180°C / 350°F** until hot through.
• **Cheese swap**: Parmesan works beautifully, but pecorino or kefalotyri gives a more Greek-style edge.
• **To serve**: A simple green salad with lemony olive oil dressing is perfect alongside.

Nutrition (per serving, estimate)