Mighty Gluten Free Moussaka

I just LOVE Moussaka, its so tasty and you can add loads of vegetables to the mince or omit the mince and just use vegetables for a vegetarian option, diced mushrooms would work well. This recipe serves 4 with a nice salad and maybe some homemade wedges for the very hungry!


Mince Filling

  • 2 Medium Aubergines (eggplants) Sliced to 1/4 inch slices
  • Olive oil / Spray Oil
  • 450 g lean Steak Mince (you can use lamb mince if you prefer)
  • 2 Medium Onions, peeled and diced
  • 3 Garlic Cloves
  • 1 Courgette (Zucchini)  diced
  • 400g can Tinned Tomatoes (whizzed up) or Passata
  • 1 Tsp of dried Oregano
  • 1 Tsp Sea salt
  • Fresh Basil leaves 8
  • 1 Red Pepper Diced
  • Tbsp Tomato Puree
  • Freshly ground black pepper (or to taste)

Preheat the oven to 180c / 350f Put the grill (broiler) on to hot

Spray the baking dish you are going to be cooking in the Moussaka in with spray oil. A square or rectangle dish is usually best

Spray a baking sheet with spray oil and add the aubergines (eggplant) spray each side with oil and season with salt and black pepper, cook until both sides are browned.


Heat a pan and add the steak mince, cook until browned. Put the mince in to a colander to drain the fat off.

Heat the olive oil or spray oil in the pan and add your onions, courgettes and peppers.


Cook until soft then add the garlic, cook for a few minutes. Put the steak mince back in along with the oregano, tomato puree and tinned tomatoes.


Let this cook for half an hour. Take off the heat and add the torn fresh Basil leaves

White Sauce

  • 2 Tbsp butter (I use Flora Light)
  • 2 Tbsp Rice flour
  • 1/4 cup/30g Grated Parmesan
  • 1/4 Cup/30g Low fat Mozzarella (I grated it)

I use the all in one method for the while sauce. Add the butter, flour and milk to a pan and heat whisking all the time. You will get a smooth white sauce. Add half the cheese, keeping the rest for the top.


Place a half the aubergines on the bottom of your casserole dish top with half the mince mixture.


Repeat and top with the cheese sauce and the rest of the cheese

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Bake in the oven for 45 minutes until golden and bubbling

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Do you LOVE Moussaka?

Has anyone every had Moussaka in Greece?


5 thoughts on “Mighty Gluten Free Moussaka

  1. Looks AMAZING! I’ve never used rice flour before…is there a big difference in taste? I love rice milk in smoothies, so I’d definitely give rice flour a try (not that it tastes even remotely similar haha). I also really like that you added zucchini!

    I have had moussaka in Greece, but I really think that if done right, it can taste just as good outside of Greece! Yours sure looks like it!

    • Hi Amy

      No there actually isn’t too much of a difference in taste at all. I love zucchini and add it to stirfrys, pies and bakes..it’s very versatile 🙂 I was in Greece before but didnt try the Moussaka, I think I will have to go back to compare! 😉

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