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A piece of gluten free Moussaka ready to eat.

Greek Moussaka

Similar to lasagna only easier, moussaka is layers of vegetables and a tomato based meat sauce. A hint of cinnamon is essential and reminiscent of the classic Mediterranean dish.
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Course: Main Course, Meat
Cuisine: Greek
Keyword: gluten free moussaka
Prep Time: 45 minutes
Cook Time: 45 minutes
Resting Time: 15 minutes
Total Time: 1 hour 45 minutes
Servings: 8 people
Author: Cinde Little

Ingredients

VEGETABLES LAYERS

  • 1-2 zucchini slices, ⅓-inch thick*
  • 1 eggplant slices, ⅓-inch thick* or 2 long, slender eggplants
  • oil for frying

MEAT SAUCE

  • 2 teaspoon cooking oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1½ lbs ground beef
  • 1 can diced tomatoes (19 oz/560 ml)
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ¼ teaspoon ground allspice
  • 1 egg , beaten
  • 2 tablespoon gluten free breadcrumbs** dry or toasted
  • 1 tablespoon chopped fresh parsley (or 1 teaspoon dried)

WHITE SAUCE MIXTURE

  • ¼ cup butter
  • 2 tablespoon cornstarch increase to 3 tablespoon if it isn't thickening
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 cups milk (2% or higher)
  • 8 oz cottage cheese (250 ml)
  • ½ cup grated Parmesan cheese
  • ¼ cup crumbled feta cheese
  • 2 eggs beaten

Instructions

VEGETABLE LAYERS

  • Heat oil in large sauté pan on medium-high heat. Fry zucchini and eggplant slices in batches until browned, 3-4 minutes per side. Set aside.

MEAT SAUCE

  • Heat oil in large pot over medium heat. Add onion and garlic, sauté until slightly softened, about 5 minutes.
  • Add beef and cook the mixture, stirring to break up any lumps, until no longer pink.
  • Add tomatoes, tomato paste and spices. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
  • Remove from heat. Stir in egg, breadcrumbs and parsley. Set aside to cool. Can be prepared 2-3 days in advance or frozen.

WHITE SAUCE LAYER

  • In saucepan melt butter. Add cornstarch, salt and pepper and whisk until smooth and no lumps remain.
  • When slightly thickened add half the milk and stir over medium heat until sauce thickens. Add the remaining milk and stir occasionally until thickened. Don't over stir.
  • Remove from heat. Add cottage cheese, Parmesan cheese, feta and eggs. Stir until evenly combined. Set aside for assembly.

ASSEMBLY: Layer into a 9 x 13-inch baking pan in this order

  • half the vegetable slices
    half the meat mixture
    remaining vegetable slices
    remaining meat mixture
    white sauce mixture
  • Bake in preheated 350°F oven for 45 minutes or until the top is set and nicely browned. Let sit for 15 minutes before serving.

Notes

*Use any combination of sliced and sautéed zucchini, eggplant or potato.
**I keep a container in the freezer for extra buns or slice of bread that didn't get used. When I need breadcrumbs I grind them in a food processor and use them as soft breadcrumbs. Cook crumbs on a baking sheet in a 350°F oven for 5-10 minutes when you need toasted crumbs.
Cooked Moussaka can be cooled and frozen. Thaw overnight and reheat in 350°F oven for 30 minutes or in the microwave.
Check out my whole menu for a Dinner Club evening: Greek Night!