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Making Moussaka Is Well Worth the Time
Mediterranean dish showcases ground beef or lamb, potatoes, eggplant, zucchini, and sauce

Ali Carter
Ali Carter

Column and photos by Ali Carter, Wisconsin Potato Growers Auxiliary

Moussaka is a Greek classic like lasagna. A savoy casserole of layered meat and vegetables, this Mediterranean dish is made with ground beef or lamb, potatoes, grilled eggplant, zucchini, and topped with a creamy béchamel sauce.

I’ll be honest with you, this is not a quick throw-together meal. There are steps, quite a few actually. But just like our American lasagna, Moussaka is worth the time spent, and with a bit of planning, it all ends up coming together without too much effort.

My suggestion is to begin with preparing the meat sauce. While the meat sauce is simmering, prep the potatoes, eggplant, and zucchini. Lastly, make the béchamel (this is not a sauce that holds well, so save it for the last step).

Assemble the layers of your moussaka in an 8×12″ baking dish (or similar size), being sure to start with the potatoes as the bottom layer. They will create an ideal, sturdy base for the rest of the veggies. Once assembled, pop it in the oven until your moussaka is beautifully golden and crispy.

Click here to read the full Badger Common’Tater article.

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