I’ve been making this moussaka recipe for many years. It’s the perfect family meal to make. It’s satisfying, delicious, high in natural protein, kid-approved, and easy to make.
This post may contain affiliate links. Please see our privacy policy for details.
Why you’ll love this recipe?
Whether you want a filling and delicious lunch or dinner, this moussaka is a great option. It’s comfort on a plate. Traditional Bulgarian moussaka is made by layering the potatoes on top of the ground meat. I don’t do that. I simply mix the potatoes and veggies with the ground meat. This way, the potatoes taste much better, as they absorb the flavors from all the other ingredients.
Another thing I make differently is adding shredded mozzarella cheese on top of the yogurt sauce before baking. It adds extra flavor and texture. It’s like the cherry on top, so good!
The best way to serve moussaka is with a dollop of yogurt on top. It balances out the richness. Try it with and without it and decide which way you like more. In addition, a mixed green salad and a glass of red wine are a perfect complement to the dish.
What is moussaka?
There are many variations of moussaka. Some are made with eggplant (Greek style), some are without, but they all have potatoes and some type of ground meat (beef, pork, or lamb) as main ingredients. The top layer can be made with béchamel sauce, but not always. In Bulgaria, it’s made with a yogurt base, which I prefer, as it’s lighter and not as heavy as béchamel.
Ingredients notes
Moussaka ingredients- Yogurt sauce
Ground meat. I like to use a mix of beef and pork for more flavor and juiciness.
Potatoes. You can use Yukon Gold or Russet potatoes.
Yogurt. Regular, plain yogurt works best. I don’t recommend using thick, Greek-style yogurt.
Cheese. Traditional moussaka doesn’t have cheese, but I like adding some on top. It adds extra flavor, and let’s be honest, who doesn’t like cheese?! However, you can leave it out if you prefer not to include it.
How to make moussaka?
For exact measurements and detailed directions, see the recipe card below.
Step 1: Cook the onion, carrots, and garlic until soft.
Step 2: Add the potatoes, salt, black pepper, and water. Cook until they start to soften. Transfer to the baking dish.
Step 3: Cook the ground meat with the spices and tomato sauce.
Step 4: Transfer the meat to the potatoes, add the chopped parsley, and mix everything. Pour water over the top and bake until the potatoes are fully cooked and no water remains.
Step 5: While the moussaka is baking, make the yogurt sauce and pour it over the baked top.
Step 6: Sprinkle the cheese (if using) over the top and return to the oven for a few more minutes until golden brown.
Recipe Tips
Let the moussaka rest. After baking, let it rest for about 10-15 minutes. This will help the moussaka set and firm up.
Additions and substitutions
Add eggplant, spinach, or even mushrooms if you’d like. Switch up the meat, try lamb or veal. In addition to mozzarella cheese, you can add some feta as well.
Substitute the meat with lentils or chickpeas for a vegetarian option. Keep in mind the flavor won’t be the same. For a gluten-free moussaka, try using gluten-free flour for the yogurt sauce. I haven’t tried it, so I can’t guarantee how it will turn out, but I think it should work (it really depends on the type of gluten-free flour mix you use).
Storage and reheating
Store any leftover moussaka well covered in the fridge for up to 4 days. You can freeze it for up to 3 months. Reheat it in the oven at 180F (350C) or microwave until desired temperature.
Recipe FAQ
More recipes to try
Let’s connect!
I would love to connect with you! Let me know if you try this recipe, and please leave a star review ⭐️⭐️⭐️⭐️⭐️ for others to see, which also helps people to find the recipe.
You can also tag me on Instagram, I would love to see your creations. Pin this recipe to your Pinterest board so you can always find it, and follow me there for more recipes like this.
Subscribe to my Substack mailing list and get the recipes straight to your mailbox!
If you like my content and want foolproof, well-tested, and truly delicious recipes that will save you time, consider subscribing to the paid option. Your support means a lot, and it helps me continue doing what I love.
Delicious moussaka made better
Ingredients
- 2 tablespoons vegetable oil
- 170 grams chopped yellow onion, 1-1 ¼ cups, medium-large size
- 115 grams chopped carrots, 1 cup, 2 medium-size
- 4-5 garlic cloves, minced
- 855 grams peeled and chopped potatoes, 3-4 medium/large size potatoes, ~2 pounds
- 1 teaspoon salt, (for the potatoes)
- 1/2 teaspoon black pepper (1)
- 1/2 cup water (1)
- 900 grams ground meat (pork and beef), ~2 pounds
- 130 grams tomato sauce or diced tomatoes, 1 cup
- 2 tablespoons tomato paste
- 1 teaspoon salt (for the ground meat)
- 1/2 teaspoon black pepper (2)
- 1 teaspoon thyme or savory
- 1 teaspoon dry mint
- 2 teaspoons paprika
- 1/3 cup chopped fresh parsley, or 2 teaspoons dry
- 1 ½ cups water (2)
For the top
- 400 grams Bulgarian type of yogurt or regular plain unsweetened yogurt
- 2 eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons all-purpose flour
- 2 cups shredded mozzarella cheese, (optional)
Instructions
- Preheat the oven to 400F (200C).
- In a hot skillet, cook the onion in 2 tablespoons of unflavored oil over medium to high heat until translucent and beginning to brown, about 5-7 minutes.2 tablespoons vegetable oil, 170 grams chopped yellow onion
- Add the carrots and garlic and cook for an additional 2 minutes, stirring occasionally.115 grams chopped carrots, 4-5 garlic cloves
- Add the potatoes, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir.855 grams peeled and chopped potatoes, 1 teaspoon salt, 1/2 teaspoon black pepper (1)
- Pour ½ a cup of water, stir, and cover with a lid. Turn the heat to medium and let it cook for 5-7 minutes, stirring occasionally.1/2 cup water (1)
- Once the potato starts to soften, transfer it to the baking dish. Set aside.
- In the same skillet, add the ground meat and break it into crumbles.900 grams ground meat (pork and beef)
- Add the tomato sauce, tomato paste, 1 teaspoon salt, ½ teaspoon black pepper, thyme, dry mint, and paprika. Mix everything and cook for 5 minutes.130 grams tomato sauce or diced tomatoes, 2 tablespoons tomato paste, 1 teaspoon salt (for the ground meat), 1/2 teaspoon black pepper (2), 1 teaspoon thyme or savory, 1 teaspoon dry mint, 2 teaspoons paprika
- Transfer the meat to the baking dish with the potatoes, add the chopped parsley and mix everything.1/3 cup chopped fresh parsley
- Pour 1 ½ cups of water, distributing it evenly.1 ½ cups water (2)
- Transfer to the oven and cook on medium heat for 50-60 minutes or until the potatoes are fully cooked and the water has evaporated (if the potatoes haven’t softened completely but the water is gone, add more water and cook until soft).
- Five minutes before finishing cooking, make the yogurt sauce by whisking all the ingredients except the cheese until smooth.400 grams Bulgarian type of yogurt or regular plain unsweetened yogurt, 2 eggs, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 tablespoons all-purpose flour
- Take the moussaka out of the oven and pour the yogurt sauce all over the top, spreading evenly. Sprinkle the cheese on top.2 cups shredded mozzarella cheese
- Place the dish back in the oven, turn the fan on, and bake for 15-20 more minutes, or until golden brown on top.
- Remove from the oven and let it rest for 10-15 minutes before serving. Enjoy!
Notes
- Let the moussaka rest. After baking, let it rest for about 10-15 minutes. This will help the moussaka set and firm up.
- Store any leftover moussaka well covered in the fridge for up to 4 days. You can freeze it for up to 3 months. Reheat it in the oven at 180F (350C) or microwave until desired temperature.