Moussaka (Slow Cooker)

Moussaka (Slow Cooker)

Recipe by GeeDeeCourse: MainCuisine: GreekDifficulty: Moderate


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Moussaka is a Greek dish made up of minced lamb in a rich tomato sauce layered with aubergine and a thick layer of béchamel cheese sauce.
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  • For the aubergine and zucchini layer:
  • 2 aubergines sliced

  • 1 zucchini

  • 2 tsp olive oil

  • 1 Potato Large

  • For the lamb sauce:
  • 500 g lamb mince

  • 2 onions thinly sliced

  • 2 Tomato Puree

  • 400 g chopped tomatoes

  • 2 cloves garlic crushed

  • 1 tsp dried oregano

  • 1 tsp ground cinnamon

  • salt and pepper

  • For the white sauce:
  • 300 ml Bechamel Sauce

  • grated nutmeg a tiny amount

  • 40 g lighter mature cheddar


  • Place the potatoes into a pan of salted boiling water and parboil for just 2/3 minutes.
  • Rinse the eggplant and zucchini and slice them into ¼- inch thick rounds. Add them to a medium bowl and toss with 1 tbsp. olive oil and salt and pepper to taste.
  • Place them onto a baking tray and bake until tender, about 15 minutes.
  • Remove from oven and set aside.
  • In a large skillet brown off the lamb mince. Drain off any access liquid and place into a large mixing bowl.
  • Add the sliced onion, chopped tomatoes, garlic, oregano, cinnamon and season to taste, mix ingredients well.
  • Lightly oil the base of your slow cooker and layer half of the aubergine and zucchini slices on the base.
  • Pour in half the lamb sauce, and cover with the sliced potato add the rest of the lamb mixture and top off with the remaining aubergine and zucchini.
  • Make up the cheese sauce from this Bechamel Sauce Recipe. Stir in the grated cheese
  • Pour the sauce on top of the top aubergine and zucchini layer and spread it out with a spoon, leaving a nice smooth finish
  • Cook on high for an hour or so and then switch to low for a further 6 hours.
  • Serve with a nice Greek feta salad.