Moussaka recipes (13)

This is a clever variation on the traditional, meat-based Greek dish that is usually quite high in fat. The meat has been replaced with a selection of vibrantly coloured vegetables and the protein is supplied by borlotti beans. The dish is topped in the traditional way but with a yoghurt-based sauce.

My version of moussaka, the classic Greek dish. My family love it and its great for a dinner party too. Make it the previous day for the best flavour and add/make the topping on the day of eating! Serve with crusty bread and a Greek or mixed salad. Tip - You can make this without pre-frying the aubergine, just layer the raw slices (no thicker than 5mm) as described and add 10 minutes to final cooking time.

New Zealand lamb makes this rustic moussaka utterly irresistible.

This is a lighter version of moussaka, the famous Greek dish! What makes the difference in this traditional moussaka recipe is the barbecued - not fried - vegetables, including aubergine, potatoes and courgette.

Greek moussaka made in individual dishes with lamb mince, tomato, oregano and a hit of cinnamon layered with aubergine slices and baked with a fluffy topping. Prepare ahead - best eaten on the day. Nice served with a mixed salad and fries.

This Greek-style moussaka dish aims to please with layers of aubergines, beef mince and creamy béchamel sauce. Serve with a fresh Greek salad on the side.