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Moussaka vs Lasagna What Is The Difference (Recipe Guide)

Moussaka vs Lasagna What Is The Difference (Recipe Guide)

Our full recipe guide is Moussaka vs Lasagna what is the difference and who wins, two of the most popular dishes in Italy and Greece.

Moussaka and Lasagna are both hearty, baked dishes popular in their respective cuisines—Greek and Italian. They share similarities in structure, being layered with rich sauces and fillings, but they differ significantly in flavors and key ingredients.

Below, I’ll detail the differences between these two dishes and provide a recipe guide for each, helping you decide which might be “better” based on your taste preferences.


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Moussaka vs Lasagna

Let’s go with Moussaka

Moussaka vs Lasagna What Is The Difference (Recipe Guide), How to Make Moussaka – An Authentic Moussaka (Recipe Guide)


3 eggplants, sliced into 1/2 inch thick rounds
Olive oil
1 lb minced lamb or beef
1 large onion, chopped
2 cloves garlic, minced
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup tomato puree
Salt and pepper to taste
2 cups béchamel sauce
1/2 cup grated Parmesan cheese


Preheat oven to 375°F (190°C). Salt the eggplant slices and let them sit for 30 minutes to draw out moisture. Pat dry, brush with olive oil, and bake until soft, about 25 minutes. Sauté onion and garlic until soft. Add minced meat and brown. Stir in spices and tomato puree; simmer until thickened.

In a baking dish, layer eggplant, meat sauce, and repeat. Top with béchamel sauce and sprinkle with Parmesan. Bake for 45 minutes until golden.

Eggplants should be prepped to remove some of their bitterness and excess moisture, which can affect the texture of your moussaka. Slice the eggplants, salt them generously, and let them sit for about 30 minutes. Rinse and pat dry before grilling or roasting to ensure they are flavorful and not soggy.

The meat sauce is the heart of moussaka. Make sure to season it well with spices like cinnamon, nutmeg, and allspice. These not only add depth to the flavor but also traditional authenticity. Allow the meat to simmer with these spices to fully develop the flavors.

Moussaka vs Lasagna What Is The Difference (Recipe Guide), How to Make Moussaka – An Authentic Moussaka (Recipe Guide)

Calories per serving

Depending on the portion and specific ingredients, a serving of moussaka typically contains between 300-400 calories, largely because of the ground meat, eggplant, and the béchamel sauce.

Read here how to make Moussaka


10 Best Pasta Recipes To Try, Moussaka vs Lasagna What Is The Difference (Recipe Guide)


12 lasagna noodles
1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
2 cups tomato sauce
1 cup ricotta cheese
1 egg
2 cups shredded mozzarella
1/2 cup grated Parmesan cheese
Salt and pepper


Preheat oven to 375°F (190°C). Cook lasagna noodles al dente, drain. Brown beef with onion and garlic; add tomato sauce and simmer. Mix ricotta with egg, salt, and pepper. In a baking dish, layer noodles, meat sauce, ricotta, and mozzarella. Repeat layers, finishing with mozzarella and Parmesan on top. Bake for 30-40 minutes until bubbly and browned.

Cook Noodles Just Right: To prevent a mushy lasagna, don’t overcook your noodles since they continue to cook in the oven. Boil them until they’re just al dente. Some chefs prefer to use no-boil lasagna noodles, which can save time and often retain a better texture through the baking process.

To achieve the perfect lasagna, balance your layers thoughtfully. Start with a layer of sauce at the bottom of your baking dish to prevent sticking, then noodles, followed by meat sauce, then cheese mixture, and repeat. Ensure the final top layer is a generous helping of sauce covered by shredded cheese, which will create a deliciously melty top.

Calories per serving

A typical serving of lasagna can range from 350 to 550 calories, depending on the richness of the cheeses and meat sauce used, and the overall portion size.

Read here how to make Lasagna

Differences Between Moussaka and Lasagna


Origin: Greece and the Eastern Mediterranean.

Main Ingredients

Layers of sliced eggplant, minced meat (often lamb, but sometimes beef), and sometimes sliced potatoes. Seasoned with cinnamon, nutmeg, and allspice.

Sauce: A top layer of béchamel sauce which is creamy and custard-like, made with butter, flour, milk, and often enriched with egg yolks.

Texture and Flavor: Has a rich, savory taste with a notable sweetness and spice from the cinnamon and nutmeg. The texture is creamy from the béchamel and tender from the slow-cooked eggplant.


Origin: Italy

Main Ingredients

Layers of lasagna noodles, meat sauce (typically a ragù made with beef or pork), and ricotta or béchamel sauce. Cheese layers include mozzarella and Parmesan.

Sauce: Tomato-based, often cooked with garlic, Italian herbs, and ground meat. Ricotta cheese mixed with egg is common in American versions, while béchamel is traditional in Italian versions.

Texture and Flavor: Known for its rich, hearty meat flavor balanced with the sweetness of tomatoes and the creaminess of cheeses. The pasta layers add a chewy texture, contrasting with the softness of the sauces.

Which is Better Moussaka or Lasagna?

The choice between moussaka and lasagna often comes down to personal preference. If you enjoy the flavors of eggplant and a spiced, creamy dish, moussaka may be the dish for you. If you prefer a hearty, tomato-based pasta dish, lasagna is likely a better choice. Both are delicious and perfect for feeding a crowd or enjoying leftovers, as their flavors often improve the next day.

Moussaka and Lasagna are both delightful dishes that require careful layering and seasoning to optimize their unique flavors. Here are two tips for each dish, along with a general estimate of the calorie content per serving.

Both moussaka and lasagna benefit greatly from resting after they come out of the oven. This rest period (about 10-15 minutes for lasagna and slightly longer for moussaka) allows the layers to set, which makes slicing and serving much easier, and it helps the flavors to meld together beautifully.

Enjoying these dishes the next day can often result in an even tastier meal, as the flavors continue to develop overnight.

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