{"id":1580099,"date":"2021-01-27T07:45:49","date_gmt":"2024-03-15T20:11:06","guid":{"rendered":"https:\/\/www.tasteofhome.com\/recipes\/moussaka\/"},"modified":"2024-03-15T15:25:26","modified_gmt":"2024-03-15T20:25:26","slug":"moussaka","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/moussaka\/","title":{"rendered":"Moussaka"},"content":{"rendered":"

There’s something especially comforting about oven-baked casseroles, no matter what’s inside the casserole dish. Whether lasagna<\/a>, shepherd’s pie<\/a> or a delicious moussaka like this one, casserole recipes<\/a> are perfect for big gatherings and really any time you need a meal prepped in advance.<\/p>\n

Traditional moussaka, one of the most famous Greek recipes<\/a>, is made with layers of potatoes, eggplant, ground lamb and bechamel sauce. With Arabic roots, moussaka is a rich, satisfying dish that varies among households, often with recipes handed down over generations. In this recipe, you can use ground beef instead of lamb, or even use a combination of the two.<\/p>\n

What’s the difference between moussaka and Greek lasagna?<\/h2>\n

Greek lasagna, also known as “pastitsio<\/a>,” is another traditional Greek dish, but it’s different from moussaka. Pastitsio features layers of tubular pasta, meat and cheese, instead of layers of potatoes and eggplant in moussaka. Both dishes, however, are topped with bechamel sauce, a sauce often found in baked casseroles (see our bechamel lasagna<\/a>).<\/p>\n

Ingredients for Moussaka<\/h2>\n

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