Greek Eggplant Lasagna Lamb is a rich, comforting Mediterranean casserole layered with tender roasted eggplant, warmly spiced lamb sauce, and creamy béchamel baked to golden perfection. Inspired by traditional Greek flavors, this dish brings together aromatic spices, hearty meat, and velvety sauce in a beautiful layered bake that feels both rustic and elegant.
If you love cozy dinners with bold flavor and satisfying texture, this recipe will quickly become a favorite in your home.
Why You’ll Love This Greek Eggplant Lasagna Lamb
Greek Eggplant Lasagna Lamb is more than just a casserole — it’s a full Mediterranean experience in every bite.
- Layers of roasted eggplant instead of pasta for a rich, earthy base
- Savory lamb sauce seasoned with oregano, cinnamon, and nutmeg
- Creamy, thick béchamel that sets beautifully for clean slices
- Perfect for family dinners or special gatherings
- Make-ahead friendly and reheats wonderfully
The balance of warm spices, tender vegetables, and creamy topping makes this dish deeply satisfying without feeling heavy.
Ingredients for Greek Eggplant Lasagna Lamb
This recipe is divided into three main components: eggplant layers, lamb meat sauce, and béchamel topping.
For the Eggplant Layer
- 2 large globe eggplants, sliced lengthwise
- 1–2 teaspoons kosher salt
- 3 tablespoons extra-virgin olive oil
- ¼ cup breadcrumbs (for topping)
For the Lamb Meat Sauce
- 1 pound ground lamb
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup crushed tomatoes
- ½ cup beef broth (or vegetable broth)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon paprika
- Salt and black pepper to taste
- 1 teaspoon sugar (optional, balances acidity)
For the Béchamel Sauce
- 4 tablespoons olive oil or butter
- 4 tablespoons all-purpose flour
- 2 cups warm milk
- 2 large eggs, lightly beaten
- ¼ teaspoon nutmeg
- Salt and white pepper to taste
Ingredient Notes and Substitutions
- Lamb substitute: If you prefer a lighter option, use ground turkey or ground chicken. For a vegetarian version, use lentils or finely chopped mushrooms.
- Broth instead of wine: If the original recipe uses red wine, replace it with extra broth and a splash of lemon juice for brightness.
- Milk options: Whole milk creates the creamiest béchamel, but 2% milk also works well.
- Gluten-free option: Use gluten-free flour for the béchamel and gluten-free breadcrumbs for topping.
These swaps keep Greek Eggplant Lasagna Lamb family-friendly and adaptable.
Step-by-Step Instructions
Step 1 – Prepare the Eggplant
Preheat your oven to 400°F (200°C).
Lay the eggplant slices on a baking sheet and sprinkle both sides lightly with kosher salt. Let them sit for about 20–30 minutes to draw out excess moisture. Pat dry with paper towels.
Brush the slices with olive oil and arrange in a single layer. Roast for 20–25 minutes, flipping halfway through, until tender and lightly golden. Set aside.
Step 2 – Make the Lamb Meat Sauce
In a large skillet over medium heat, cook the chopped onion in a drizzle of olive oil until soft and translucent.
Add the garlic and cook for 30 seconds until fragrant. Add the ground lamb and cook until browned, breaking it up with a spoon.
Stir in tomato paste, crushed tomatoes, broth, oregano, cinnamon, nutmeg, paprika, salt, and pepper. Simmer for 15–20 minutes until thickened. Taste and adjust seasoning.
The sauce should be rich, slightly spiced, and thick enough to layer without spreading too much.
Step 3 – Prepare the Béchamel Sauce
In a saucepan over medium heat, melt the olive oil or butter. Whisk in the flour and cook for about 1–2 minutes to remove the raw taste.
Slowly pour in warm milk while whisking continuously to avoid lumps. Cook until the sauce thickens and coats the back of a spoon.
Remove from heat. Let cool slightly, then whisk in the beaten eggs, nutmeg, salt, and white pepper. Stir until smooth.
The béchamel should be creamy and thick but pourable.
Step 4 – Assemble the Greek Eggplant Lasagna Lamb
Lightly grease a 9×13-inch baking dish.
Layer half of the roasted eggplant slices on the bottom. Spread half of the lamb meat sauce evenly over the eggplant.
Add another layer of eggplant slices, then the remaining lamb sauce.
Pour the béchamel evenly over the top, smoothing it gently. Sprinkle breadcrumbs over the surface for a light crunch.
Step 5 – Bake
Bake at 375°F (190°C) for 40–45 minutes until the top is golden and set.
Let the Greek Eggplant Lasagna Lamb rest for at least 20 minutes before slicing. This helps the layers hold together beautifully.
Pro Tips for Success
- Salt the eggplant properly – This prevents excess moisture and improves texture.
- Simmer the meat sauce fully – A thick sauce ensures clean layers.
- Temper the eggs carefully – Let the béchamel cool slightly before adding eggs.
- Let it rest before slicing – This is key for neat servings.
- Use fresh spices – Fresh oregano and nutmeg elevate the Mediterranean flavor.
Flavor Variations
Greek Eggplant Lasagna Lamb is wonderfully adaptable.
- Add chopped spinach between layers for extra greens.
- Mix grated Parmesan into the béchamel for extra richness.
- Add a pinch of allspice for deeper Greek flavor.
- Include sliced zucchini along with eggplant for added texture.
- Use smoked paprika for a subtle smoky note.
Serving Suggestions
Serve Greek Eggplant Lasagna Lamb with:
- A crisp Greek salad with cucumber and tomatoes
- Warm pita bread
- Steamed green beans with olive oil
- Lemon roasted potatoes
A light, fresh side balances the richness of the casserole perfectly.
Storage and Freezing Instructions
Refrigerator:
Store leftovers in an airtight container for up to 4 days.
Freezer:
Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating:
Warm in a 350°F oven until heated through, or microwave individual portions.
Greek Eggplant Lasagna Lamb tastes even better the next day as flavors deepen.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Protein | 22g |
| Carbohydrates | 28g |
| Fat | 24g |
| Fiber | 6g |
| Sodium | 540mg |
(Approximate values)
FAQ About Greek Eggplant Lasagna Lamb
Can I make Greek Eggplant Lasagna Lamb ahead of time?
Yes, this dish is perfect for making ahead. Assemble the entire casserole, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5–10 extra minutes to the baking time if starting cold.
Why is my eggplant watery?
Eggplant contains a lot of natural moisture. Salting and roasting it beforehand removes excess liquid and prevents soggy layers. Be sure to pat it dry thoroughly.
Can I freeze Greek Eggplant Lasagna Lamb before baking?
Absolutely. Assemble the dish, wrap tightly, and freeze. Thaw overnight before baking as directed. This makes it excellent for meal prep.
What makes this different from traditional lasagna?
Greek Eggplant Lasagna Lamb replaces pasta with roasted eggplant slices and uses warm Mediterranean spices in the meat sauce. The béchamel topping also sets it apart from Italian-style lasagna.
Can I make it vegetarian?
Yes. Replace the lamb with lentils or finely chopped mushrooms sautéed with the same spices. The flavor remains rich and satisfying.
Final Thoughts
Greek Eggplant Lasagna Lamb is a comforting Mediterranean-inspired bake that combines roasted vegetables, warmly spiced meat, and creamy béchamel into one beautiful layered dish. It’s hearty enough for special occasions yet simple enough for a cozy family dinner.
Once you try this Greek Eggplant Lasagna Lamb, it’s sure to become part of your regular meal rotation.
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Greek Eggplant Lasagna Lamb – Mediterranean Comfort
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Diet: Halal
Description
Greek Eggplant Lasagna Lamb is a Mediterranean-inspired casserole layered with roasted eggplant, warmly spiced lamb sauce, and creamy béchamel baked until golden.
Ingredients
2 large eggplants, sliced
1–2 tsp kosher salt
3 tbsp olive oil
1 lb ground lamb
1 onion, chopped
3 cloves garlic, minced
1 cup crushed tomatoes
1/2 cup broth
1 tbsp tomato paste
1 tsp oregano
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp paprika
Salt and pepper to taste
4 tbsp olive oil or butter
4 tbsp flour
2 cups warm milk
2 eggs, beaten
1/4 cup breadcrumbs
Instructions
1. Salt and roast eggplant slices until tender.
2. Cook onion, garlic, and lamb until browned.
3. Add tomatoes, broth, and spices; simmer until thick.
4. Prepare béchamel by whisking flour, fat, and milk until thick; stir in eggs.
5. Layer eggplant and meat sauce in baking dish.
6. Top with béchamel and breadcrumbs.
7. Bake at 375°F for 40-45 minutes and rest before serving.
Notes
Let the casserole rest 20 minutes before slicing.
Substitute lamb with turkey or lentils if desired.
Store leftovers up to 4 days in refrigerator.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 8g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 110mg
