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Classic Lamb Moussaka

Classic Lamb Moussaka

4rating out of 5

(377 reviews from our customers)

Prep Time

60 min



All the ingredients in our lamb moussaka are true to the classic. The lamb is spiced and gently cooked with onions, warm cinnamon and oregano. It’s layered up with aubergine, potato and tomato sauce. We’ve topped it off with yoghurt instead of béchamel which gives a light but creamy texture and less kitchen work!

Prep Time

60 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 onion
1 aubergine
1 little gem lettuce
1 tbsp Italian dried oregano
2 garlic cloves
tomato paste 3.18
2 tbsp rich tomato paste †
1 tsp ground cinnamon
120g organic natural yoghurt †
300g potatoes
British Lamb mince2
250g British lamb mince
beef stock cube (new5/18)
1 beef stock cube †
You Will Need
Oven-proof dish, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 1 aubergine
  • 1 little gem lettuce
  • Italian dried oregano
  • 1 garlic clove
  • 2 tbsp tomato paste<span class="strong">†</span>
  • Ground cinnamon bark
  • 120g natural yoghurt<span class="strong">†</span>
  • 300g potatoes
  • 250g British lamb mince
  • 1 Knorr beef stock cube<span class="strong">†</span>
Typical Values per 100g per serving
Energy 364 kJ
87 kcal
2248 kJ
537 kcal
of which saturates
4.1 g
1.7 g
25.4 g
10.4 g
of which sugars
7.4 g
2.3 g
45.9 g
14.3 g
Fibre 1.4 g 8.8 g
Protein 5.5 g 34 g
Salt 0.45 g 2.77 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
1 aubergine
1 little gem lettuce
little gem lettuce
Italian dried oregano
1 garlic clove
2 tbsp tomato paste
tomatoes (sulphites)
Ground cinnamon bark
120g natural yoghurt
300g potatoes
250g British lamb mince
lamb (100%)
1 Knorr beef stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, sugar, beef extract (4%), yeast extract, flavourings, onion powder, caramel syrup, maltodextrin, parsley, carrots, spices (parsley roots, CELERY seeds).
  • Allergens highlighted by † (sulphites, milk, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Classic Lamb Moussaka

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 and boil a kettle 

Slice the potatoes (skins on) into approx. 1cm thick slices

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat and once hot, add the lamb mince

Cook for 4-5 min, breaking it up with a spoon as you go

2 Classic Lamb Moussaka

Meanwhile, add the potatoes to a pot of boiled water with a pinch of salt and cook for 7 min, or until they're just about fork-tender

Peel and finely dice the onion[s] 

Peel and finely chop (or grate) the garlic

Add the onion, garlic, cinnamon and dried oregano to the lamb mince and cook for 10 min

3 Classic Lamb Moussaka

Meanwhile, slice the aubergine[s] into 1cm thick slices

Add them to a baking tray and drizzle with olive oil and a large pinch of salt and pepper

Put the tray in the oven for 15 min, or until cooked through, turning halfway through

4 Classic Lamb Moussaka

Dissolve the beef stock cube[s] in 200ml [400ml] boiled water

Stir the tomato paste and beef stock into the lamb mince

Reduce the heat to medium and cook for 10-15 min or until most of the water has evaporated

Season with a pinch of salt and pepper

5 Classic Lamb Moussaka

Meanwhile, pop a tbsp of natural yoghurt into a mixing bowl with a drizzle of olive oil and a pinch of salt and pepper - this is your yoghurt dressing 

Tear the little gem[s] into bite-size pieces

6 Classic Lamb Moussaka

When ready, add half of the sliced potato to a suitably sized oven-proof dish in a single layer

Layer over half of the sliced aubergine 

7 Classic Lamb Moussaka

Spoon half of the lamb mince over the sliced aubergine and repeat the layering process with the remaining potato, aubergine and lamb

Top with the remaining yoghurt and season with salt and pepper

Put the dish in the oven for 15 min or until it's bubbling and golden - this is your moussaka 


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Leave the moussaka to cool slightly before eating! It will improve the flavour and stop you burning your mouth!

Dress the salad with your yoghurt dressing when ready to serve 


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