Supreme Gluten-Free Moussaka Recipe
Gluten-free moussaka is such a fabulous twist on the classic Greek dish, and it’s perfect for anyone who needs to steer clear of gluten while still enjoying a hearty meal!
Imagine layers of tender roasted aubergine, rich minced meat—usually lamb or beef—and a creamy sauce that oozes comfort. It’s like a warm hug on a plate!
Whether you’re whipping it up for a family dinner or impressing friends at a gathering, gluten-free moussaka is sure to be a hit.
It’s a lovely way to bring the vibrant tastes of Greece right into your home and trust me, everyone will be coming back for seconds!
Table of Contents
What you’ll love about this recipe
- Naturally gluten-free ingredients make this moussaka perfect for coeliacs
- Layers of aubergine and minced lamb create a hearty, comforting meal
- The creamy sauce is made with gluten-free flour, ensuring it’s safe for us to enjoy
- A delicious way to experience Greek cuisine without worrying about gluten
- Can be prepared ahead of time, making it great for dinner parties or busy weeknights
Ingredients
Aubergines: You’ll need 2 large aubergines, sliced into 1cm thick slices. These form the base of our moussaka and add a lovely texture to the dish.
Olive oil: We’ll use some of olive oil to coat the aubergines and for cooking the meat sauce. It adds a wonderful Mediterranean flavour to our moussaka.
Onion and garlic: One large onion and 2 cloves of garlic, finely chopped, will give our meat sauce a flavourful base.
Lamb mince: 400g of lamb mince is the star of our meat sauce. It’s rich and pairs beautifully with the other ingredients.
Tomatoes: We’ll use 1 tablespoon of tomato puree to create a rich, tomatoey sauce for our lamb.
Herbs and spices: A mix of dried Nutmeg, ground cinnamon, crushed cloves and garlic will give our moussaka that authentic Greek flavour we love.
For the cream sauce: We’ll make a gluten-free version using 200g cream cheese, 3 tablespoons double cream, and 60g cheddar cheese. A pinch of nutmeg adds a lovely warmth to the sauce.
Instructions
Start by preparing your aubergines. Sprinkle the slices with salt and leave them in a colander for about 30 minutes. This helps draw out any bitterness. After 30 minutes, rinse the aubergines and pat them dry with kitchen paper.
Now, let’s bake those aubergines! Spray the aubergine slices with a little olive oil then bake them in the oven until they’re golden brown. Set them aside on some kitchen paper to drain off any excess oil.
Time to make our meat sauce. In the same pan, fry the onion and garlic until they’re soft and fragrant. Add the lamb mince and cook until it’s browned. Then, pop in the tomato puree, cinnamon, and crushed cloves. Let this simmer for about 20 minutes until the sauce has thickened nicely.
While the meat sauce is simmering, we can make our cream sauce. Warm the cream cheese in a saucepan. Gradually add the double cream stirring constantly. Cook until the sauce begins to gently bubble then add the nutmeg.
Now for the fun part – assembling our moussaka! Preheat your oven to 180°C (160°C fan). In a large ovenproof dish, put a layer of meat, followed by a layer of aubergines finally the cream sauce. Keep layering until you have used all the ingredients.
Pop your moussaka in the oven and bake for about 45 minutes, or until it’s golden brown on top and bubbling around the edges. Let it cool for 10-15 minutes before serving. This helps it set and makes it easier to portion out.
What to serve with Gluten-Free Moussaka
Moussaka is quite a hearty dish on its own, but if you’re looking for some lovely accompaniments, here are a few ideas. A crisp Greek salad with cucumber, tomatoes, and feta cheese makes a refreshing side dish that complements the rich flavours of the moussaka beautifully.
If you fancy some bread with your meal, why not try some gluten-free pitta bread? You can warm them up in the oven or on a griddle pan for a few minutes before serving. They’re perfect for mopping up any leftover sauce!
For a bit of extra veg, you could serve some steamed green beans or broccoli on the side. They add a nice pop of colour to your plate and help balance out the richness of the moussaka.
And of course, no Greek meal would be complete without a glass of wine. A crisp white wine like a Assyrtiko from Santorini or a light red like a Xinomavro would pair wonderfully with this dish. Cheers, or as they say in Greek, “Yamas!”
Gluten-Free Moussaka recipe
Are you ready to try my gluten-free moussaka recipe? Then let’s get started:
Supreme Gluten-Free Moussaka
Equipment
- Chopping Board
- Sharp Knife
- Measuring Jug
- Cheese grater
- Oven Proof Dish
- Large Frying pan
- Garlic Crusher
Ingredients
- 400 g Grass-fed Lamb
- 1 Large Onion Finely chopped
- 2 Cloves of Garlic crushed
- 2 Medium Aubergines Sliced
- 1 tbsp Tomato Puree
- 1/2 tsp Ground cinnamon
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Crushed cloves
- 200 g Cream Cheese
- 125 ml Red Wine ( optional)
- 3 tbsp Double Cream
- 60 g Cheddar Cheese Grated
Instructions
- Preheat the oven to 180℃ ( Gas 4).
- Finely chop the onion, and slice the aubergines into slices
- Brush the aubergines with a little oil and salt and bake in the oven for 20 minutes.
- Fry the onion and garlic for about five minutes, then add in the lamb and fry for a further five minutes.
- When the lamb is cooked add in the tomato puree, cinnamon, and crushed cloves. Stir well.
- Add a tablespoon of water if the mixture is too thick, or wine if you are using it.
- Now make the cream sauce.
- Warm the cream cheese gently until it becomes liquid. Add in the double cream, and nutmeg and stir well together. Put to one side.
- Your aubergines should be cooked now so it is time to put your moussaka together.
- First, put a layer of meat into your oven-proof dish, then a layer of aubergine, and finally a layer of cream sauce. Keep layering until all your ingredients are finished. Make sure the last layer is cream.
- Once all the layers are complete add the grated cheese to the top and pop into the oven for 45 minutes. Bake until golden brown and bubbling. Serve with green vegetables or a salad.
Nutrition
If you enjoyed my gluten-free moussaka, check out these 👇
- Gluten-Free Chilli (Beef Con Carne)
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- Gluen-free vegetable lasagna
- Gluten-free spaghetti bolognese
Gluten-Free Moussaka Tips
Avoid Frying All Layers
To keep the dish light and less greasy, avoid frying every vegetable layer. For example, steam potato slices instead of frying them.
Use Gluten-Free Flour for Béchamel
Prepare the classic béchamel sauce using gluten-free rice flour or cornstarch as a thickener instead of wheat flour. This ensures the creamy topping is gluten-free and smooth.
Include Traditional Flavours
Add Mediterranean spices such as cinnamon, allspice, nutmeg, oregano, and parsley to the meat sauce to capture the authentic taste.
Salt Abugene (Eggplant) Before Cooking
Sprinkle sliced abugene with salt and let it sit for about 30 minutes to draw out excess moisture and reduce bitterness. Then rinse and pat dry before cooking.
Use a Mix of Vegetables
Layer courgette( zucchini), abugene (eggplant) and potatoes for varied texture and flavour. Slice vegetables evenly (about 1 cm thick) for consistent cooking.
Opt for Slow Simmering
Simmer the meat sauce gently for 30–45 minutes to develop rich flavours and thicken the sauce.
Add Cheese to Béchamel
Incorporate cheeses like Parmesan, feta, or cottage cheese into the béchamel for richness and a creamy texture.
Use Gluten-Free Breadcrumbs Sparingly
If your recipe calls for breadcrumbs, use gluten-free ones or omit them to keep the dish gluten-free without changing texture significantly.
Consider Vegetarian or Vegan Versions
Substitute meat with lentils or beans and use plant-based milk and butter alternatives for the béchamel to make a gluten-free vegetarian or vegan moussak.
Bake Until Golden and Set
Bake the assembled moussaka at around 180–200°C (350–400°F) for 30–45 minutes until the top is golden and bubbling.
Let It Rest Before Serving
Allow the baked moussaka to rest for 10–15 minutes before serving to help it set and make slicing easier.
Avoid Cross-Contamination
Use separate utensils and cookware if your kitchen isn’t fully gluten-free to keep the dish safe for coeliacs or those with gluten intolerance.
Frequently Asked Questions About Gluten-Free Moussaka
Is traditional moussaka naturally gluten-free?
Traditional moussaka can contain gluten, especially in the béchamel sauce if made with wheat flour or if breadcrumbs are used. However, many recipes adapt it with gluten-free flour or cornstarch for the béchamel and gluten-free breadcrumbs to make it safe for gluten-free diets.
What ingredients are typically used in gluten-free moussaka?
Common ingredients include layers of eggplant (aubergine), potatoes, a tomato-based meat sauce (often lamb or beef), and a creamy gluten-free béchamel sauce thickened with cornstarch or gluten-free flour. Some versions add gluten-free breadcrumbs and cheese like feta or Parmesan.
Can moussaka be made vegetarian or vegan and still be gluten-free?
Yes, vegetarian and vegan gluten-free moussaka recipes often substitute the meat sauce with lentils, beans, or vegetables, and use plant-based milk and vegan butter for the béchamel sauce. Nutritional yeast or vegan cheese can add a cheesy flavour.
How do I make a gluten-free béchamel sauce for moussaka?
Use gluten-free plain flour or cornstarch to thicken the sauce instead of wheat flour. Heat butter, stir in the gluten-free flour or cornstarch, then gradually whisk in milk until thickened. Season with nutmeg, salt, and pepper, and add cheese or egg yolk if desired.
Can I freeze gluten-free moussaka?
Yes, gluten-free moussaka freezes well. Freeze in airtight containers and reheat thoroughly before serving.
How long does it take to prepare and cook gluten-free moussaka?
Preparation typically takes around 30 minutes, with baking times of about 45 minutes. Total time may vary depending on recipe specifics.
Are there any common spices used in gluten-free moussaka?
Yes, cinnamon, nutmeg, oregano, and allspice are commonly used to flavour the meat sauce and béchamel, giving moussaka its distinctive Mediterranean taste.
Is gluten-free moussaka suitable for people with lactose intolerance?
Traditional béchamel contains dairy, but lactose-free milk and dairy-free butter or cheese alternatives can be used to make it suitable for lactose-intolerant individuals.
What are good substitutes for breadcrumbs in gluten-free moussaka?
Gluten-free breadcrumbs or crushed gluten-free crackers can be used. Some recipes omit breadcrumbs entirely or replace them with a thicker béchamel layer.
Can I make a low FODMAP gluten-free moussaka?
Yes, by using low FODMAP ingredients such as limited portions of abugene (eggplant)and canned tomatoes, and avoiding high FODMAP aromatics. Recipes exist that simplify ingredients to suit low FODMAP diets.
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Becky Terrell ✍️
Hi, I am Becky. I am a passionate recipe maker and having been a coeliac (celiac) for 30+ years I focus on gluten-free recipes. My blog is my online cookbook of gluten-free tasty recipes. You can follow me on X: @beckygwg
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I was so proud of how this turned out—the layers held beautifully, and the flavor was incredible.