moussaka recipe

Authentic Beef Moussaka with Fresh Oregano

Try creating our delicious yet simple recipe for Moussaka | Knorr
  • 1 H 10 MINS

    Cooking Time

  • Easy


  • 30 MINS

    Prep Time

  • 4 People


  1. Amount per Serving
Nutritional values Amount per Serving
Energy 687.38 kcal
Protein 45.32 g
Fat 36.27 g

  • 1 Knorr Beef Stock Pot
  • 3 tbsp vegetable oil
  • 500 ml boiling water
  • 1 onion finely chopped
  • 500 grams lean beef mince
  • 2 garlic cloves, chopped
  • 2 tablespoon tomato puree
  • 2 bay leaves
  • 1 tablespoon fresh oregano chopped
  • 400 grams chopped tomatoes
  • 2 large aubergines thinly sliced
  • 55 grams Flora Buttery
  • 55 grams plain flour
  • 600 ml semi-skimmed milk
  • 75 grams mature cheddar cheese block grated
  • 50 grams Parmesan grated
  • 1/4 teaspoon ground nutmeg

  1. Preheat oven to 180°C, 160°C fan, Gas Mark 4.

  2. Mix Knorr Beef Stock Pot with the boiling water. Set aside.

  3. Heat 1 tablespoon of oil in a large sauce pan, over medium heat. Add the onion, cook for 5 minutes.

  4. Add the beef mince and brown.. Add the chopped garlic and stir in the tomato purée, Cook for a further 2 minutes. Add bay leaves, oregano and tomatoes. Finally add the Knorr Beef Stock prepared already and simmer over low heat for 20-25 minutes, until most of the moisture has reduced.

  5. To soften the aubergines and draw out the bitterness, salt them in a large bowl for 30 minutes.

  6. Meanwhile, to make the bechamel sauce, melt the Flora Buttery in a large saucepan over medium heat. Stir in the flour. Slowly whisk in the milk and simmer, constantly stirring until sauce thickens, 8-10 minutes. Stir in 50g of Cheddar and 25g Parmesan until melted and sauce is very smooth. Season to taste with a little ground black pepper.

  7. Set aside, ready to put moussaka together.

  8. Rinse the aubergine very well, and pat dry. Heat remaining oil in a large frying pan, and cook the aubergine slices for 5 minutes on each side, or until golden.

  9. Cover the base of an ovenproof dish (30 x 20cm) with a layer of aubergine, followed by half of the mince mixture. Repeat layering again, finishing with a layer of aubergine.

  10. Pour over the bechamel sauce and completely cover, sprinkle with remaining cheeses and nutmeg.

  11. Bake for 40-50 minutes, until bubbling and golden. Leave for 5 minutes out of the oven before serving.

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