Greek Lamb Musaka with Goat Cheese (Keto Friendly)

Print Recipe

5 from 1 vote

Greek Lamb Musaka with Goat Cheese (Keto Friendly)

A fresh version of moussaka made with goat cheese bechamel from James Beard Award-winning Chef Alan Bergo.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Main Course

Cuisine: Middle Eastern

Keyword: Goat, Lamb, Moussaka

Servings: People

Calories: 876kcal

Cost: 20

Equipment

13x9 baking dish, or similar
1 2 quart sauce pot for the bechamel
1 Stew pot for the meat sauce
1 wooden spoon

Ingredients

Meat Sauce

2 lbs ground lamb or goat
1 large yellow onion diced small
2 tablespoons garlic finely chopped
3 tablespoons lamb fat or cooking oil
¾ teaspoon kosher salt
1 28 oz can tomato puree

Spices

½ teaspoon freshly ground cloves
1 teaspoon freshly ground cinnamon
2 teaspoons freshly ground black pepper
½ teaspoon freshly ground allspice
¼ teaspoon cayenne pepper

Eggplants

3 medium to large sized eggplants about 3 lbs total
Cooking olive oil enough to grease the eggplants lightly
Kosher salt and fresh ground black pepper to taste

Goat Cheese Bechamel

1 stick + 2 tablespoons unsalted butter
5 cups whole milk
3 egg yolks
½ cup + 2 tablespoons all-purpose flour
5 cups soft chevre goat cheese
Zest of ½ a lemon
¾ teaspoon kosher salt

Instructions

Ground Meat Sauce

Sweat the garlic in the oil until lightly browned, then add the onion and sweat for 3-4 minutes. Add the ground lamb, salt, spices and cook for a few minutes more, then deglaze with the wine, reduce by half, add the tomato puree and simmer for 25 minutes on low heat. Allow the sauce to chill uncovered. The meat sauce can be made a day ahead of time.

Goat Cheese Bechamel Sauce

Melt the butter in a saucepan with high sides then add the flour and cook for a minute stirring occasionally. Whisk in the milk a little at a time, whisking well after each addition. When all the flour has been added, simmer the bechamel on low-medium heat for 10 minutes, whisking here and there to make sure it’s smooth.
When the bechamel is nice and thick, whisk in the cheese, then season to taste with the nutmeg, salt and lemon zest. Allow the mixture to cool for a bit, covered, then, when it isn’t hot enough to cook eggs (roughly 110 F) whisk in the egg yolks. Reserve the bechamel, but don’t chill it.

Eggplant

For the eggplant, cut the eggplants into ½ inch rounds. Oil the rounds then season with salt and pepper. Bake the rounds on cookie sheets or sheet trays at 375 F until lightly browned and cooked through, about 15 minutes. You may have to work in batches. Cool the eggplant slices.

Assembling the Dish

Take a baking dish, grease it, and line completely with a layer of eggplant, then spoon over the meat sauce. Top the ground meat sauce with another layer of remaining eggplant slices, then top with béchamel and bake at 375 for 45 minutes, or until the top is lightly browned. Turn the heat up during the last few minutes if you need to get the top quickly golden brown, but be careful not to burn it.
From here, the moussaka can be served and cut into squares after resting for 15 minutes, but it’s better to make ahead, as it firms up so you can cut perfect slices and, while also allowing the flavors to meld.

Notes

Ground lamb or ground goat will work well in this recipe and have a better flavor than ground beef. It also reheats well and will improve in flavor the day after it's made.

Nutrition