Gluten-Free Moussaka Recipe: Low Carb, Keto, Vegetarian Option
This gluten-free moussaka recipe made with lamb or beef (or kept vegetarian) is delicious, comforting, and when served with a crispy salad is a perfect dinner for those warm summer nights. While many moussaka recipes are a higher difficulty, this one keeps things simple and easy!
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What is Moussaka?
Moussaka is an eggplant (aubergine) casserole from the Mediterranean/Balkans regions. It’s traditionally a layered casserole with eggplant, bechamel sauce, and meat sauce, but ingredients can easily be substituted to make this dish your own!
Not a fan of eggplant? Sub zucchini! Further customize it by using your favorite ground meat of choice (or omitting it entirely for a vegetarian version).
Is Moussaka Gluten-Free?
It depends on the recipe. This recipe is a naturally gluten-free version, but some recipes may use flour to thicken the bechamel sauce (which would make it not gluten-free.) If eating out, you’d definitely need to check on the chef’s preparation to ensure safety. But rest assured this is a completely gluten-free recipe that is sooo simple to make at home!
Be sure to add this super-simple recipe to your weekly menu, and keep reading for the recipe!
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Easy Moussaka Recipe Variations:
Gluten-Free Beef Moussaka
To make a gluten-free beef moussaka recipe, use a lean ground beef in the recipe.
Gluten-Free Lamb Moussaka
To make a traditional gluten-free lamb moussaka recipe, simply use ground lamb.
Gluten-Free Vegetarian Moussaka Recipe
To make this recipe into a gluten-free vegetarian moussaka recipe, omit the meat entirely! Simply fry the onion and garlic until cooked then add the tomato puree, cinnamon, herbs and cloves. You could get creative and sub some gluten-free meat substitutes or lentils, but I do not think it’s necessary to have a delicious dinner!
Can You Freeze Moussaka?
If you want to make this into a freezer meal, freeze the moussaka before baking. Simply assemble the moussaka in a freezer safe dish (like this one!), cover the casserole directly with plastic wrap (to avoid air touching it and protect it from freezer burn), cover with aluminum foil, and freeze immediately. Casseroles can be frozen for up to 3 months. To bake, thaw completely and bake according to the remaining recipe directions.
If you want to freeze after baking, be sure to cool to room temperature before wrapping and freezing.
What to Serve with Gluten-Free Moussaka
This recipe would taste great with a simple Greek Salad on the side or roasted veggies.
Ingredients Needed for Gluten-Free Moussaka
This gluten-free moussaka recipe couldn’t be easier to prep and get cooking! All these ingredients can be found at your local grocery store, but you’ll find great deals on gluten-free spices and organic canned tomatoes at Thrive Market.
To make gluten-free lamb, beef, or vegetarian moussaka you’ll need:
- Ground beef or lamb (omit for vegetarian)
- Eggplant (aubergines)
- Tomato paste
- Ground cloves
- Cream cheese
- Red wine (optional—can use water)
- Heavy cream
- Ground nutmeg
- Grated Romano & Parmesan cheese or feta cheese
- Italian seasoning
Tools Needed for Making Moussaka
To make this recipe you’ll need:
- a large skillet
- medium microwave safe dish
- 3 quart baking or casserole dish
If you wish to grate your own cheese (which will make for a smoother sauce and omit added starches), you’ll need a cheese grater as well.
Personally, I love grating my own cheese, but find it super tedious. I LOVE putting my cheese through this kitchen-aid grater attachment! It makes grating cheese SOOO simple and quick! I use it all the time.
Gluten-Free Moussaka Recipe
While many moussaka recipes are an ‘intermediate’ level difficulty, these steps make this recipe simple and easy!
Step 1: Prepare the tomato mixture
In a skillet, fry the onion and garlic until fragrant and translucent, then (if using, add ground meat and fry until cooked. Add tomato paste, cinnamon, herbs and cloves stir together well. Once combined, add water (or wine if using) so the mixture isn’t too thick then put it to one side.
Step 2: Prepare the eggplant
This simple preparation of the eggplant is the step that takes this recipe to SO simple!
Wash eggplant, pat them dry and cut them into long slices about a quarter of an inch thick. Cook in the microwave for five minutes and drain off the liquid, then put to one side.
Alternatively, you could roast the eggplants in the oven.
Step 3: Prepare the Gluten-Free Bechamel Sauce
In a sauce pan, warm the cream cheese gently until it becomes liquid, add cream, nutmeg and whisk together well until smooth
Step 4: Assemble the Moussaka
In a large casserole dish, layer half the tomato mixture, half the eggplant, then half the cream. Repeat and then top with grated cheese.
Step 5: Cook until the cheese is golden
Step 6: Dig in!
Be sure to pin this super easy recipe to your Gluten-Free Recipes or Dinner Recipes Pinterest board so you can access it quick and easy whenever you’re ready to make it!
Scroll down for the printable recipe, and then be sure to download the FREE e-book of easy weeknight gluten-free dinners!
Don’t forget– Clear the confusion and make dinner simple with “FIVE IN FIVE”–the free
e-cookbook containing easy dinners you can make with 5 ingredients or less!
- sauce pan
- casserole dish
- 2 large eggplant (abergine)
- 1 lb ground meat (beef or lamb; omit for vegetarian
- 1 medium onion (chopped finely)
- 4 oz tomato paste
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1 cup red wine (or water)
- 5 oz cream cheese (softened)
- 1 tbsp heavy cream
- 1/2 tsp nutmeg
- 2 cups grated hard cheese (I recommend a blend or Parmesan & Romano or feta)
- 2 cloves garlic minced
- 1 tsp Italian seasoning
- Fry the onion and garlic until cooked then add minced lamb and fry until cooked. Add tomato puree, cinnamon, herbs and cloves stir together well.Add the water or (wine if using) so the mixture isn't too thick then put it to one side.
- Wash aubergines, pat them dry and cut them into long slices about a quarter of an inch thick.
- Cook in the microwave for five minutes and drain off the liquid, then put to one side.
- Warm the cream cheese gently until it becomes liquid, add cream, nutmeg and stir together well
- In a large casserole type dish, start to layer up the cooked ingredients.Start with a layer of tomato mixture, then eggplants, then cream layer.Repeat until the dish is full and top it off with the grated hard cheese and Italian seasoning.
- Bake in pre-heated oven at 400F for 45 minutes until golden brown.
This recipe is by Becky, a Coeliac of twenty plus years.
Becky wants to give back to the community that has helped so much over the years by publishing her favorite gluten-free recipes (like these gluten-free blueberry muffins) on her website Great Without Gluten.
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