🕰️ Total Time:

Prep: 35 minutes | Cook: 60 minutes | Rest: 15 minutes
Serves: 6–8

🧂 Ingredients

For the Meat Sauce:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 lb (450 g) ground beef or lamb (or a mix of both for authentic flavor)
  • 2 medium tomatoes, finely chopped (or 1 cup crushed tomatoes)
  • 2 tablespoons tomato paste
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cinnamon (classic Mediterranean touch)
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ cup red wine (optional but adds depth)
  • ½ teaspoon sugar (balances the acidity of tomatoes)

For the Béchamel Sauce:

  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 3 cups warm milk
  • ¼ teaspoon grated nutmeg
  • Salt and pepper to taste
  • ½ cup grated Parmesan or Kefalotyri cheese
  • 2 egg yolks (for richness and stability)

For the Layers:

  • 3 medium potatoes, peeled and thinly sliced (pre-cooked or parboiled for 5 min)
  • 1 medium eggplant, sliced ¼-inch thick (optional but traditional)
  • Olive oil for brushing
  • 2 cups shredded mozzarella or Kasseri cheese

🍳 Instructions

Step 1: Prepare the Meat Sauce

  1. In a large skillet, heat olive oil over medium heat.
  2. Add chopped onion and sauté until translucent (about 4 minutes).
  3. Add garlic and cook another 30 seconds until fragrant.
  4. Add ground beef or lamb, breaking it apart with a spoon, and cook until browned.
  5. Stir in tomato paste, chopped tomatoes, and all spices (oregano, paprika, cumin, cinnamon, salt, pepper, sugar).
  6. Pour in the red wine (if using) and simmer for 15–20 minutes until thickened and rich.
  7. Remove from heat and set aside to cool slightly.

Step 2: Prepare the Béchamel Sauce

  1. In a medium saucepan, melt butter over low heat.
  2. Whisk in flour and cook for about 2 minutes (do not brown).
  3. Gradually whisk in warm milk, stirring constantly until the sauce thickens and becomes smooth.
  4. Add nutmeg, salt, and pepper.
  5. Remove from heat and stir in grated cheese.
  6. Let cool slightly, then whisk in the egg yolks for extra creaminess.

Step 3: Prepare the Vegetables

  1. Lightly brush potato and eggplant slices with olive oil.
  2. Roast or pan-fry them until lightly golden and just tender (about 5–7 minutes per side).
  3. Set aside to drain any excess oil on paper towels.

Step 4: Assemble the Layers

  1. Preheat oven to 375°F (190°C).
  2. Grease a large round or rectangular baking dish.
  3. Layer as follows:
    • Bottom layer: Half of the potatoes
    • Next: A thin layer of béchamel
    • Then: Half of the meat sauce
    • Next: The eggplant slices (if using)
    • Repeat: Remaining potatoes, meat sauce, and finally pour all the remaining béchamel on top.
  4. Smooth the top and sprinkle with shredded mozzarella or Kasseri cheese.

Step 5: Bake

  1. Place in the preheated oven and bake uncovered for 45–55 minutes, until the top is bubbly and golden brown.
  2. Remove from the oven and let it rest for 15–20 minutes before cutting — this helps the layers set beautifully.

🍽️ Serving Suggestions

  • Serve with a side of Greek salad (tomatoes, cucumbers, olives, feta).
  • Pair with crusty bread or pita to soak up the sauce.
  • Garnish with fresh oregano or parsley for color and aroma.
  • Enjoy with a glass of dry red wine or pomegranate juice for a Mediterranean touch.

🌿 Chef’s Tips

  • You can substitute potatoes with zucchini or cauliflower slices for a lighter version.
  • For extra creaminess, add ricotta or Greek yogurt to your béchamel.
  • The dish tastes even better the next day — perfect for make-ahead dinners!