Moussaka Pasta Toss

"From Rachael made this on her show and I thought it looked great. This makes a large pot of pasta, great for potluck or company."
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Karen Elizabeth
photo by Ang11002 photo by Ang11002
photo by *Parsley* photo by *Parsley*
Ready In:




  • Bring a large pot water to a boil, salt it and cook pasta to al dente.
  • Preheat a large, deep skillet over medium heat with oil. Add the lamb and cook until brown, about 3-4 minutes; breaking it up into small pieces with the back of a wooden spoon.
  • Add in the garlic and chopped onions, season with allspice, cinnamon, cumin, oregano, salt and pepper. Cook another couple of minutes while you chop eggplant.
  • Peel off half the skin of the eggplant. Chop the eggplant into a very small dice. Add the eggplant to the lamb and cook until it becomes soft, about 8-10 minutes.
  • In a saucepot, melt the butter and whisk in the flour. Cook for 1 minute then whisk in the milk and thicken, about 5 minutes. Bring this mixture up to a bubble and season with salt, pepper and nutmeg.
  • Add this béchamel into the meat skillet and stir to combine.
  • Drain the pasta and add it to the skillet, giving it a toss to mix everything up.
  • Add the chopped parsley and grated cheese, and stir to combine.

Questions & Replies

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  1. Hubby & I loved this recipe. I did make one change- I went to 3 grocery stores and none of them had ground lamb, so I used Italian Sausage. I think it tasted ok, however if I had to sub next time, I would probably just use ground beef- I think the flavors of the spices would meld better with that than the sausage. So I stuck to the recipe for everything else, only cutting it in half and we really enjoyed it. I will keep this recipe to make again for sure. Thanks for posting it.
  2. What a super recipe, easy to make, saucy and meaty and full of flavour, my family very much enjoyed this. I made my white sauce in the microwave, as this is how I generally do it, and since my family really don't like eggplant, (and they're grown-up and recognise an eggplant in the kitchen when they see it), I finally diced some garlic button mushrooms that I had in the fridge, that I think complemented the dish well. The spices are pleasant and not at all strong, all in all it was a flavoursome hearty dish, and thank you for an interesting twist on a classic dish!
  3. I really enjoyed this. It was my first time cooking w/ lamb and eggplant. Moussaka is one of my favorite dishes but it has always intimidated me. Not anymore! This was a great simple version of it. Thanks! Even my 6 yr old loved it which was a plus for me!
  4. Delicious! It's a great way to get your family to eat eggplant. Actually, no one asked me what it was, so I didn't mention it! I used the greater amount of (skim) milk listed. Thanx for a great meal. I'll make this again. I think I may even throw in a small can of diced tomatoes. Yum!



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