Lasagna Moussaka: Creamy Bechamel & Tender Lamb

Welcome back to TortellinoTime, where we bring you authentic Italian cooking with a twist. Today, I’m creating something truly unique—an exciting fusion of two beloved Mediterranean classics: Moussaka and Lasagna. If you love the creamy bechamel of lasagna or the fragrant spices of moussaka, you’re in for a real treat. We’re blending Greek and Italian flavors in one amazing dish—introducing MoussakaRY Lasagna or LasagnaRY Moussaka... you decide. In this video, you’ll learn how to combine tender lamb, aubergines (EGGPLANT), rich tomato sauce, and creamy bechamel into perfect layers. Whether you're a fan of traditional Italian lasagna or want to try something new from Greek cuisine, this dish brings the best of both worlds. Stick around as we break down the recipe step-by-step, from prepping the ingredients to creating the golden crust that’ll make your kitchen smell like a Mediterranean dream.

Key Chapters (with Timestamps)
00:00 – Introduction and Overview
00:51 – Prepping the Aubergines for the Moussaka
01:24 – Creating the Lasagna Sofritto
02:57 – Adding Diced Lamb for Texture
04:21 – Blending Italian and Greek Spices
04:57 – Preparing the Bechamel Sauce
07:33– Assembling the Moussaka Lasagna Layers
08:46 – Final Layering and Prepping for the Oven
09:50 – Baking the Lasagna Moussaka
10:21 – Revealing the Perfect Layers
10:46 – Tasting and Tips for Serving

List of Ingredients
3 medium aubergines
Olive oil (for brushing)
1 stick of celery
1 medium red onion (or white if preferred)
1 carrot (freshly picked or store-bought)
2 cloves garlic
1 mild chili pepper (optional)
300g diced lamb (or lamb mince)
1 tin (400g) chopped tomatoes
2 tablespoons tomato puree
1 teaspoon dry oregano
1 teaspoon cinnamon
1 bay leaf
½ liter semi-skimmed milk
45-50g plain flour
¼ teaspoon nutmeg
200g Fresh lasagna sheets
Mozzarella, ricotta, and parmesan cheese
Breadcrumbs (for topping)
Salt and pepper (to taste)

Cooking Instructions
Start by prepping your aubergines. Slice them into 1cm thick rounds and arrange them on baking trays lined with parchment paper. Brush each piece with olive oil and sprinkle with salt to help them release some moisture.

Roast in a preheated oven at 200°C for about 20 minutes, or until they’re golden brown. While those are cooking, move on to the sofritto. Dice your celery, onion, and carrot—remember, smaller pieces mean more flavor. Add a little olive oil to a hot pan and sauté your sofritto mix until the vegetables start to soften. Crush a couple of garlic cloves, toss them into the pan, and add a bit of chili for a mild kick.

Next up, it’s lamb time. If your diced lamb chunks are too large, feel free to chop them down a bit more. Add the lamb to the sofritto, cooking until it’s browned all over. Now comes the magic: pour in a splash of white wine (red works too, but white keeps it lighter), and let the alcohol evaporate. Stir in chopped tomatoes, tomato puree, oregano, cinnamon, and a bay leaf. Let the sauce simmer gently for about 30 minutes. For extra flavor, remove the lid in the last 10 minutes.

Time to prepare the bechamel sauce. In a cold saucepan, mix together cold milk, flour, a pinch of salt, and a little nutmeg. Stir continuously over heat until the mixture thickens into a smooth, creamy sauce. To add a twist, drop in a piece of lemon zest while the bechamel cools to infuse a fresh citrusy note.

Now it’s time to assemble. Start with a layer of sauce at the bottom of your dish (make sure to save some for the top), followed by lasagna sheets, meat sauce, aubergines, mozzarella, ricotta, and a sprinkle of parmesan. Repeat until you reach the top. Finish with your bechamel sauce and a light layer of breadcrumbs to give that irresistible crust.

Bake at 180°C (fan) for 35 minutes, covering with foil for the first 20 minutes. Remove the foil for the last 15 minutes to achieve that golden perfection. Once it’s out of the oven, let it rest for 10 minutes before cutting—it’s worth the wait

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[TortellinoTime]

Thank you for watching! 😊 I hope you enjoy this fusion of Italian lasagna and Greek moussaka as much as I did making it. Let me know if you try it out or make any variations. If you have any questions, feel free to ask below. Don’t forget to subscribe for more Mediterranean-inspired dishes every week. Buon Appetito and happy cooking!

[gailcullinan]

I love it and with lamb its even better

[thaliav]

Very interesting combination! I'm sure it tastes delicious, I will try it sometime. Thank you for the recipe!

[stephensano]

I really like how your dish turned out. Tomatoes over Bechamel is a great way to add acidity and complexity to the top layer and a bit of breadcrumb crunch breaks up the heaviness of the white sauce.

[hayleyelliott]

Thank you for another interesting video. Although I don't eat meat I think I can make a veggie version of this with lentils. It looks yummy.