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Dairy-Free Moussaka

A classic Greek dish that’s heartwarming and easy to make! This healthier version of lasagna is both gluten and dairy free. 

Servings

8

Prep Time:

10 min.

Bake for:

40 min.

Good For:

Lunch

Introduction

Dairy-Free Moussaka

Super stereotypical story but I tried moussaka for the first time ever in Greece and fell in love! I learned how to make it there as well and enjoyed the creamy bechamel sauce over the ground beef, eggplants and potatoes. The nutmeg in the bechamel sauce makes it so distinct, heartwarming and autumnal. 

What is moussaka? It’s basically like a healthier lasagna, usually with a layer of potatoes and eggplant as the base, ground beef or lamb cooked in tomato sauce in the middle and then a bechamel sauce traditionally made from a white roux and milk on top which sets it in place. Traditional moussaka is not very cheesy but some recipes call for cheese on top. 

Unfortunately I developed an intolerance towards ice cream and melted cheese during my pregnancy (boo! Two of my favorite things) and found this out the hard way after the hubby made a delicious, cheesy lasagna. So I tweaked my moussaka recipe to make a tofu-based bechamel sauce and was really pleased with the results! It retained its shape really well and I enjoyed the different textures, plus it’s so guilt free! 

moussaka eat with meraki

Ingredients

BOTTOM LAYER

  • Potatoes
  • Eggplant
  • Olive oil 

MIDDLE LAYER

  • Ground beef
  • Onion
  • Button mushrooms
  • Red wine
  • Canned tomatoes, 1 can
  • Salt
  • Black pepper
  • Bay leaves, 2
  • Garlic powder
  • Oregano
  • Parsley
  • Olive oil

BECHAMEL SAUCE

  • Silken tofu, 2 blocks
  • All-purpose gluten-free flour, 6 tbsp.
  • Olive oil, 4 tbsp. 
  • Salt, 1 tsp.
  • Nutmeg, 1 tsp.
    Preheat your oven to 200C.
    Thinly slice potatoes and eggplants, then layer the bottom of your casserole dish with potatoes and eggplants. You can omit the potatoes but I like how they soak up the juices from the middle layer and adds a bit of starch to the moussaka. 
    Bake for 10 minutes.
    Dice onion and button mushrooms and fry with ground beef and olive oil. Add salt, black pepper, garlic powder, oregano and parsley. Drain excess oil.
    Add a can of tomatoes, bay leaves and a dash (or more!) of red wine. Let it simmer until most of the liquid is gone. 
    Meanwhile, drain your tofu with a paper towel or cheesecloth to remove excess liquid.
    Blend bechamel sauce ingredients. Make two batches for a thicker layer. 
    Your potatoes and eggplants should be done by now, so remove from the oven and layer your middle layer, then pour your bechamel sauce on top.
    Bake for 30 minutes until top is firm and browned. 
    Let it sit for 10 minutes and serve! 

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