Moussaka is one of those dishes that people either cook regularly and know completely, or have never attempted because it seems complicated. The reality is that it is three separate components — a spiced lamb mince sauce, roasted aubergine, and a béchamel topping — each of which is straightforward, combined into a layered bake that is genuinely magnificent.

I first made moussaka properly about fifteen years ago, having previously thought it was the kind of dish best left to Greek restaurants. The first time I made it well, I understood immediately why it has been one of the defining dishes of Greek home cooking for generations.

The combination of the warm, deeply spiced lamb sauce, the silky, slightly smoky roasted aubergine, and the rich, eggy béchamel — with Parmesan crisping and browning on top — is one of the most satisfying things I cook all year.

This is not a quick-weeknight recipe. It takes time and it has three components. But each component is simple, and the finished dish — which can be made entirely ahead and reheated — is completely worth every minute.

Ingredients for Mary Berry Moussaka

For the Roasted Aubergine

3 large aubergines, sliced into 1cm rounds
4 tbsp olive oil
Salt and freshly ground black pepper

For the Spiced Lamb Mince Sauce

800g lamb mince
2 tbsp olive oil
2 large onions, finely chopped
4 garlic cloves, crushed
2 tsp ground cinnamon
1 tsp ground allspice
1 tsp dried oregano
½ tsp ground nutmeg
2 tbsp tomato purée
150ml red wine
2 x 400g tins chopped tomatoes
1 tsp caster sugar
Salt and freshly ground black pepper

For the Béchamel Topping

75g unsalted butter
75g plain flour
750ml whole milk, warm
2 large eggs plus 2 large egg yolks — beaten together
75g Parmesan, finely grated
½ tsp freshly grated nutmeg
Salt and white pepper

How to Make Mary Berry Moussaka

Step 1 — Roast the Aubergine

Preheat your oven to 200°C / 180°C fan / Gas 6. Arrange the aubergine slices in a single layer on two large baking trays. Brush both sides of each slice generously with olive oil. Season well.

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Roast for 25 to 30 minutes, turning once halfway through, until deeply golden on both sides and completely tender throughout. The aubergine must be properly roasted — not pale and slightly undercooked — to give the silky, slightly smoky character that is one of the defining elements of a great moussaka. Set aside.

Step 2 — Make the Spiced Lamb Sauce

Heat the oil in a large pan over a medium-high heat. Brown the lamb mince in batches — breaking it up — for eight to ten minutes until deeply browned. Remove and set aside.

In the same pan, cook the onions over a medium heat for eight to ten minutes until completely soft. Add the garlic, cinnamon, allspice, oregano, and nutmeg. Cook for two minutes until fragrant.

Return the lamb. Add the tomato purée — stir for one minute. Add the red wine — bubble for three minutes. Add the chopped tomatoes and sugar. Season generously. Simmer partially covered for 25 to 30 minutes until the sauce is thick and deeply flavoured. Taste and season assertively.

Step 3 — Make the Béchamel

Melt the butter over a medium heat. Add the flour — stir for two minutes. Add the warm milk gradually, whisking continuously until smooth. Cook, stirring, until the sauce comes to the boil and thickens to a consistency that coats the back of a spoon generously.

Remove from the heat. Cool for five minutes. Add the beaten eggs and egg yolks gradually, stirring constantly — the sauce must be cool enough that the eggs do not scramble. Add half the Parmesan and the nutmeg. Season with salt and white pepper.

Step 4 — Assemble

Reduce oven to 180°C / 160°C fan / Gas 4. Lightly oil a deep 30x20cm ovenproof dish.

Spread a thin layer of lamb sauce over the base. Arrange half the roasted aubergine slices over the sauce in a single overlapping layer. Spread half the remaining lamb sauce over the aubergine. Arrange the remaining aubergine slices. Spread the remaining lamb sauce over.

Pour the béchamel over the top — spreading evenly to cover completely. Scatter the remaining Parmesan generously over the surface.

Step 5 — Bake

Bake at 180°C for 45 to 50 minutes until the béchamel topping is deeply golden and the filling is bubbling at the edges.

Rest for fifteen minutes before serving — the layers firm and the moussaka cuts into defined, beautiful portions.

My Top Tips For Perfect Mary Berry Moussaka

Roast the aubergine at high heat until deeply golden — both sides. Raw or pale aubergine in a moussaka gives a slightly bitter, slightly wet layer that does not have the silky, slightly smoky character that properly roasted aubergine gives. Every slice must be golden on both sides. Do not rush this step.

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Brown the lamb mince deeply. The same instruction as every meat sauce recipe on this site — proper browning gives a sauce with depth and complexity. Pale, barely browned mince gives a flat result. Take the full eight to ten minutes per batch.

The cinnamon and allspice are the specific flavours that make this Greek in character. These two spices — particularly the cinnamon — give moussaka its defining flavour that distinguishes it from a standard meat sauce. Do not reduce or substitute.

Cool the béchamel before adding the eggs. Béchamel poured over the lamb and aubergine layers needs to be warm but not boiling — warm enough to spread and pour but not so hot that it scrambles the eggs that give it its custard-like quality. Five minutes of cooling after making is sufficient.

Rest for fifteen minutes before serving. Moussaka cut immediately after baking collapses — the layers slide apart and the béchamel runs. Fifteen minutes of resting gives layers that are set enough to cut into clean, defined portions that hold their shape on the plate.

Serving Suggestions

With a simple green salad dressed with lemon juice and olive oil — the freshness contrasts beautifully with the rich moussaka. With warm pitta bread alongside. On its own — a generous portion of moussaka is a completely self-contained meal.

How to Store Mary Berry Moussaka

In the fridge: Store covered for up to 3 days. Reheat covered with foil at 180°C for 25 to 30 minutes. The moussaka reheats beautifully and is almost better the second day.

In the freezer: Freeze assembled before baking for up to 3 months. Defrost overnight and bake as directed, adding ten minutes.

Mary Berry Moussaka Recip

Mary Berry’s moussaka has layers of spiced lamb mince, roasted aubergine, and a rich béchamel — the finest Greek-inspired dish in this collection.

Print Recipe Pin Recipe

Prep Time 40

Cook Time 45

Roasting Time 30

Total Time 1 55

Servings: 8 Portions

Course: Main Course

Cuisine: British

Calories: 560

Ingredients Method Notes

Ingredients

Roasted Aubergine:
3 large aubergines in 1cm rounds
4 tbsp olive oil salt and pepper
Spiced Lamb Sauce:
800 g lamb mince
2 tbsp olive oil
2 large onions finely chopped
4 garlic cloves crushed
2 tsp ground cinnamon
1 tsp each ground allspice and dried oregano
½ tsp ground nutmeg
2 tbsp tomato purée
150 ml red wine
2 x 400g tins chopped tomatoes
1 tsp caster sugar salt and pepper
Béchamel Topping:
75 g unsalted butter 75g plain flour, 750ml warm whole milk
2 large eggs plus 2 egg yolks beaten
75 g Parmesan finely grated
½ tsp nutmeg salt and white pepper

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Method

Preheat oven to 200°C / 180°C fan / Gas 6. Brush aubergine slices with oil on both sides — season. Roast on 2 large trays 25–30 minutes turning once until deeply golden both sides. Set aside.
Brown lamb in batches in hot oil 8–10 minutes — deeply browned. Remove. Cook onions 8–10 minutes. Add garlic and spices — 2 minutes. Return lamb. Add purée — 1 minute. Add wine — 3 minutes. Add tomatoes and sugar. Season. Simmer 25–30 minutes until thick and rich. Season assertively.
Make béchamel: melt butter, add flour, stir 2 minutes. Add warm milk gradually — whisk smooth. Thicken over heat. Cool 5 minutes. Add beaten eggs gradually, stirring constantly. Add half the Parmesan and nutmeg. Season.
Reduce oven to 180°C / 160°C fan / Gas 4. Oil dish. Thin lamb layer on base. Half aubergine slices. Half remaining lamb. Remaining aubergine. Remaining lamb. Pour béchamel over completely — spread evenly. Scatter remaining Parmesan.
Bake 45–50 minutes until golden and bubbling. Rest 15 minutes. Slice into portions and serve.

Notes

Roast aubergine at high heat until deeply golden both sides — the silky, smoky character is essential.

Brown lamb mince deeply — pale mince gives a flat, one-dimensional sauce.

Cinnamon and allspice give the specifically Greek character — do not reduce or substitute.

Cool béchamel before adding eggs — hot sauce scrambles the eggs that give it its custard quality.

Rest 15 minutes before serving — the layers firm and portions hold their shape on the plate.

Freeze assembled before baking for up to 3 months. Makes ahead exceptionally well.

Frequently Asked Questions

Can I use beef mince instead of lamb?

Yes — beef mince gives a slightly less specifically Greek result but is still very good. The spices remain the same. Many Greek cooks use a combination of lamb and beef.

Can I add potatoes as well as aubergine?

Yes — the traditional version often includes a layer of sliced, par-boiled potatoes beneath the aubergine. Slice 500g of waxy potatoes 5mm thick, par-boil for five minutes, and lay them as the first layer in the dish.

Can I make this vegetarian?

Yes — replace the lamb mince with a mixture of lentils (300g cooked green lentils) and finely diced mushrooms (300g) cooked until dry. Use vegetable stock in place of wine and stock. The spiced vegetable sauce is genuinely excellent.

Can I make this ahead?

Yes — moussaka is one of the few dishes that is genuinely better made ahead. Assemble completely, refrigerate overnight, and bake from cold — adding ten to fifteen minutes to the baking time. The flavours have time to integrate and the result is deeper and more complex.