I love how this moussaka tastes just as indulgent as the original version but with a fraction of the effort. There’s no need to fry eggplant or make a béchamel sauce — the yoghurt and cheese topping gives a beautiful golden crust without the extra work. The combination of tender potatoes, savory spiced lamb, and creamy topping makes this dish deeply satisfying. It’s also freezer-friendly, so I can make it ahead for easy dinners later in the week.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
EGGPLANT 1 eggplant (aubergine), sliced into 7.5 mm (½ inch) rounds (see note 1) 1 tsp sea salt flakes Olive oil spray
POTATO BASE 4–5 medium potatoes (any)
LAMB FILLING 1 tbsp extra-virgin olive oil 1 onion, finely diced 1 tsp freshly minced garlic 500 g (1 lb 2 oz) minced (ground) lamb or beef 2 tbsp tomato paste (concentrated puree) ½ cup (125 ml) beef stock 400 g (14 oz) tinned crushed tomatoes 1 tsp dried oregano 1 tsp ground cumin ¼ tsp ground cinnamon 1 tsp salt ¼ tsp freshly cracked black pepper
CREAMY YOGHURT AND CHEESE TOPPING 2 cups (500 g) full-fat Greek yoghurt 1 cup (125 g) freshly grated cheddar 2 eggs ½ tsp sea salt flakes ¼ tsp freshly cracked black pepper ¼ cup (25 g) freshly grated parmesan Olive oil spray
TO SERVE 1 sprig oregano, leaves picked (optional) Extra-virgin olive oil, for drizzling (optional)
Directions
I preheat my oven to 240°C (475°F) or 220°C (425°F) fan-forced.
To prepare the eggplant, I lay the slices on a wire rack over a baking tray and sprinkle both sides with salt. I let them sit for about 10–30 minutes to draw out moisture.
I pat the eggplant dry with paper towels, then arrange the slices on a lined baking tray without overlapping. I spray them generously with olive oil and bake for 15–20 minutes, turning once until golden and soft.
For the potato base, I cook the potatoes until tender. If I’m using the microwave, I place them in a container with a little water, cover loosely, and microwave for 12–14 minutes. For stovetop, I boil them for 20–25 minutes. Once tender, I let them cool slightly, peel off the skins, and slice into 7.5 mm (½ inch) rounds.
For the lamb filling, I heat olive oil in a large pan over medium–high heat. I add the onion and garlic and cook for 2–3 minutes until soft. I then add the minced lamb and cook, breaking it apart, until browned — about 5–6 minutes.
I stir in tomato paste and cook briefly, then pour in the stock and let it reduce for a couple of minutes. I add the crushed tomatoes, oregano, cumin, cinnamon, salt, and pepper, then let it simmer for 10–12 minutes until thickened.
To make the topping, I combine yoghurt, cheddar, eggs, salt, and pepper in a large bowl until smooth.
I reduce the oven temperature to 220°C (425°F) or 200°C (400°F) fan-forced.
To assemble, I layer the sliced potatoes on the bottom of a baking dish, spread the lamb filling evenly on top, then layer the baked eggplant over it. I pour the yoghurt mixture evenly over the top, sprinkle with parmesan, and give it a light spray of olive oil.
I bake for 20–25 minutes until the top is golden and bubbling.
I finish it with fresh oregano and a drizzle of olive oil before serving.
Servings and Timing
This recipe serves 6 people. Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes
Variations
I sometimes make this with ground beef instead of lamb for a slightly milder flavor. When I want a vegetarian version, I replace the meat filling with a lentil and tomato mixture. For the topping, I occasionally mix in mozzarella for extra gooeyness. If I don’t have eggplant, I use zucchini or extra potatoes for a heartier base.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. It also freezes beautifully — I portion it into containers and freeze for up to 3 months. To reheat, I thaw overnight in the fridge and warm it in the oven at 180°C (350°F) for about 15–20 minutes until heated through. The topping stays creamy and the layers remain deliciously intact.
FAQs
Can I make this ahead of time?
Yes, I often assemble it a day in advance, cover it, and refrigerate. I bake it fresh the next day.
Can I use beef instead of lamb?
Absolutely. Ground beef works perfectly and gives a slightly different but equally tasty flavor.
Do I have to salt the eggplant?
Salting helps remove bitterness and moisture, but if I’m short on time, I sometimes skip it and bake straight away.
Can I use low-fat yoghurt for the topping?
I stick with full-fat yoghurt for richness and better texture, but low-fat works if I’m looking for a lighter version.
Can I add more vegetables?
Yes, I sometimes add layers of zucchini or spinach for extra nutrition.
How do I prevent the topping from curdling?
I make sure not to overbake it — I remove it as soon as the top is golden and set.
Can I freeze the lamb filling separately?
Yes, I often make a double batch and freeze half for another meal. It keeps well for up to 3 months.
How can I make it more cheesy?
I add extra cheddar or a handful of mozzarella to the topping for a gooier, richer crust.
What should I serve with this moussaka?
I love serving it with a simple green salad or some crusty bread to soak up the sauce.
Conclusion
I love how this Cheat’s Moussaka delivers all the flavor and comfort of a traditional Greek dish without all the fuss. The layers of tender potatoes, spiced lamb, and creamy yoghurt topping come together beautifully for a hearty, family-friendly meal. It’s simple, satisfying, and perfect for those nights when I want something special without spending hours in the kitchen.
A quick and easy version of the traditional Greek moussaka, this Cheat’s Moussaka features oven-baked eggplant, tender potatoes, a savory spiced lamb filling, and a creamy yoghurt and cheese topping — all ready in under an hour for a comforting, family-friendly meal.
Ingredients
1 eggplant (aubergine), sliced into 7.5 mm (½ inch) rounds
1 tsp sea salt flakes
Olive oil spray
4–5 medium potatoes (any variety)
1 tbsp extra-virgin olive oil
1 onion, finely diced
1 tsp freshly minced garlic
500 g (1 lb 2 oz) minced (ground) lamb or beef
2 tbsp tomato paste (concentrated puree)
½ cup (125 ml) beef stock
400 g (14 oz) tinned crushed tomatoes
1 tsp dried oregano
1 tsp ground cumin
¼ tsp ground cinnamon
1 tsp salt
¼ tsp freshly cracked black pepper
2 cups (500 g) full-fat Greek yoghurt
1 cup (125 g) freshly grated cheddar
2 eggs
½ tsp sea salt flakes
¼ tsp freshly cracked black pepper
¼ cup (25 g) freshly grated parmesan
Olive oil spray
1 sprig oregano, leaves picked (optional)
Extra-virgin olive oil, for drizzling (optional)
Instructions
Preheat oven to 240°C (475°F) or 220°C (425°F) fan-forced.
Lay the eggplant slices on a wire rack over a baking tray and sprinkle both sides with salt. Let sit for 10–30 minutes to draw out moisture, then pat dry with paper towels.
Arrange the eggplant slices on a lined baking tray, spray generously with olive oil, and bake for 15–20 minutes, turning once until golden and soft.
Cook the potatoes until tender — either microwave with a little water for 12–14 minutes or boil for 20–25 minutes. Cool slightly, peel, and slice into 7.5 mm (½ inch) rounds.
Heat olive oil in a large pan over medium–high heat. Add onion and garlic and cook for 2–3 minutes until softened.
Add the minced lamb and cook, breaking it up with a spoon, for 5–6 minutes until browned.
Stir in tomato paste and cook for 1 minute. Add stock, let it reduce slightly, then add crushed tomatoes, oregano, cumin, cinnamon, salt, and pepper. Simmer for 10–12 minutes until thickened.
In a bowl, mix yoghurt, cheddar, eggs, salt, and pepper until smooth.
Reduce oven temperature to 220°C (425°F) or 200°C (400°F) fan-forced.
To assemble, layer the sliced potatoes in a baking dish, spread the lamb filling over, then top with the baked eggplant. Pour the yoghurt mixture evenly over the top, sprinkle with parmesan, and lightly spray with olive oil.
Bake for 20–25 minutes until golden and bubbling.
Garnish with oregano leaves and a drizzle of olive oil before serving.
Notes
Salting the eggplant removes bitterness and moisture, but can be skipped if short on time.
Ground beef can be substituted for lamb for a milder flavor.
For a vegetarian version, replace the meat with a lentil and tomato mixture.
This dish can be assembled a day ahead and baked fresh before serving.
Leftovers keep in the fridge for up to 3 days or can be frozen for up to 3 months.
