Cheater’s Moussaka with Ricotta Toping

PREP TIME: 1 H 30 MIN
SERVINGS: 6

About

This hearty casserole is a family favorite, made with a twist. I’ve replaced the traditional eggplant with sweet butternut squash and swapped the rich béchamel for a lighter ricotta topping. The recipe is super flexible, so don’t hesitate to make it your own—add your favorite vegetables, try different base layers, or finish it with a handful of grated mozzarella for extra indulgence. Enjoy!

Ingredients

For the meat sauce:
2 TBSP olive oil
2 TBSP lard (optional)
2 yellow onions
1 leek (white part)
4 cloves garlic
1 TBSP sugar
2 TBSP tomato paste
750 g minced meat (see notes)
1 TSP cumin powder
1 TSP paprika
1 TSP dry oregano
1 bay leaf
1 sprig thyme
100 ml red wine
Pinch of cinnamon
2 TBSP balsamic vinegar
1 can crushed tomatoes
Salt and pepper, to taste

For the base:
4-5 potatoes (see notes)
10 cm piece of butternut squash
1 TSP cumin powder
2 TBSP olive oil
½ TSP salt

For the ricotta topping:
400 g ricotta
2 TBSP sour cream
2 egg yolks
½ TSP salt
½ TSP nutmeg (freshly ground)
4-5 TBSP breadcrumbs

Instructions

Prepare the meat sauce
Heat the olive oil and lard (if using) in a large pan over medium heat. Finely chop the onions and leek and sauté until soft and lightly golden. Add the minced garlic and cook for another minute.
Stir in the sugar and tomato paste and cook for 1–2 minutes to caramelize slightly. Add the minced meat and cook until browned, breaking it up with a spoon.
Season with cumin, paprika, oregano, bay leaf, thyme, and a pinch of cinnamon. Pour in the red wine and let it simmer until mostly reduced. Stir in the balsamic vinegar and crushed tomatoes. Season with salt and pepper.
Simmer gently for 25–30 minutes, until thick and rich. Remove the bay leaf and thyme sprig before assembling the moussaka.

Prepare the Potato Base
While the sauce is simmering, peel the potatoes and slice them thinly, about ½ cm thick. In a large bowl, toss the slices with 1 tablespoon olive oil, cumin powder, and salt until evenly coated. Arrange them in a single layer in an ovenproof dish. Bake in a preheated oven at 180°C for 20–25 minutes, until just tender.

Roast the Butternut Squash
Peel the butternut squash and slice it about 3 mm thick. Line a large baking tray with parchment paper and lightly brush with olive oil. Arrange the slices in a single layer without overlapping. Place in the oven alongside the potatoes and roast for about 15 minutes, until slightly softened.

Prepare the Ricotta Topping
Mix all the ricotta topping ingredients, except the breadcrumbs, into a smooth, even mixture.

Assemble the Moussaka
Remove the dish from the oven. Spread one-third of the meat sauce over the baked potatoes. Top with about one-quarter of the ricotta mixture, spreading it gently with the back of a spoon. Add a layer of butternut squash slices. Repeat the layers twice more, finishing with a slightly thicker layer of ricotta on top. Sprinkle with breadcrumbs and return to the oven. Bake at 180°C for about 45 minutes, until golden and set.

Serve
Remove the moussaka from the oven and allow it to rest for 10–15 minutes to set. Slice into portions and serve warm. 

SOURCE: NINA’S FAMILY KITCHEN
POSTED ON MAY 21, 2025

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