Gluten Free Vegetarian Moussaka recipe
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
12
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Calories
264 kcal
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Course
Main Course
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Cuisine
Greek, International
Gluten Free Vegetarian Moussaka recipe
Description
The recipe starts by roasting zucchini, eggplant, and potatoes sliced about half an inch thick. They are drizzled with olive oil and sprinkled with oregano, salt, and black pepper, then roasted at high heat until golden yet still firm to prevent falling apart during layering and baking. The lentils are cooked with onions, garlic, diced tomatoes, cayenne pepper, and oregano to form a flavorful filling that is assembled into layers with the vegetables.
A gluten free bechamel sauce is prepared using butter, gluten free flour, and heated milk, then enriched with eggs to create a thick, creamy topping. The assembled layers of roasted vegetables, lentil sauce, and bechamel are baked until bubbling and golden on top. Feta and pecorino cheeses add a salty and tangy dimension, while a final drizzle of olive oil complements the textures and flavors.
This dish offers a balanced vegetarian meal with comforting textures and distinct Mediterranean flavors despite omitting meat and gluten. The preparation involves roasting, stovetop simmering, and baking to coordinate the layers and achieve a cohesive casserole. It serves well as a main dish for those seeking gluten free vegetarian options.
Ingredients
For roasted vegetables:
- 4 zucchini sliced thin
- 3 russet potato sliced thinly
- 2 eggplant sliced thinly, medium
- 3 tablespoons oregano or 6 stems fresh oregano, dried
For lentils in tomato sauce:
- 4 tablespoon olive oil
- 1 onion diced
- 4 garlic diced, cloves
- 1 ½ cups lentils cooked or steamed
- 3 cups tomato OR 2 cans (15 oz. each) diced tomatoes, diced, ripe, red
- ½ teaspoon cayenne pepper if you're spice sensitive use ¼ tsp
For gluten free bechamel sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose gluten free flour
- 2 cups milk heated in the microwave for 30 seconds
- 2 egg
For assembly:
- ½ cup feta cheese crumbled
- 4 tablespoons pecorino cheese grated, or Parmesan cheese
- extra virgin olive oil for drizzling over top
- salt to taste
- black pepper to taste
Instructions
Preparing Vegetables
- Preheat oven to 500F. Prep and grease two baking sheets. Lightly grease and prep a casserole dish.
- Slice the zucchini, eggplants and potatoes into ½-inch slices.
- Spread out the zucchini, eggplant and potatoes in a single layer across the baking sheets. Drizzle the vegetables with olive oil and sprinkle lightly with oregano, salt and black pepper.
- Place baking sheets in the oven. Roast for 15 minutes, or until golden but still firm (you don't want the vegetables to fall apart as they'll keep cooking later). The eggplant will need another 5 minutes. Remove roasted vegetables from baking sheets and set aside.
Making the Lentils in Tomato Sauce
- Set a large pot or Dutch oven on medium heat. Add 2 tablespoons of olive oil.
- Add the onions and saute until softened, about 2-3 minutes.
- Add garlic, and saute for another 1 minute.
- Add cooked lentils, diced tomatoes, 1 tablespoon dried oregano or double fresh, chilli flakes and ½ teaspoon salt and ¼ teaspoon black pepper to the pan.
- Cook lentils in tomato sauce for 10-12 minutes, stirring often, until reduced and thickened.
Making the Gluten Free béchamel Sauce
- Add butter to a small saucepan. Whisk in flour and cook, stirring constantly with a spatula or a wooden spoon, until a paste forms.
- Cook for about 1-2 minutes on low-medium heat - watch so that the flour paste doesn't brown, as it will overcook.
- Add hot milk, continuing to whisk constantly as the sauce thickens. Bring gluten free bechamel sauce to a boil. Season with salt and pepper and cook, whisking constantly, for 2 to 3 minutes.
- Whisk the eggs in a medium bowl. To finish the gluten free bechamel sauce with eggs, take out a small amount of the sauce and add it to the whisked eggs; stir to combine. Pour the eggs into the gluten free bechamel sauce and let it cook for another 1-2 minutes. Remove gluten free bechamel sauce from heat.
Assembling Gluten Free Vegetarian Moussaka
- Assemble Vegetarian Moussaka in a 9 x 13 baking dish.
- First, pour ½ cup of the lentil sauce on the bottom of the baking dish and spread.
- Layer the eggplants on top. Then follow with a layer each of zucchini and potatoes. Sprinkle with half the feta cheese. Add the remainder of the lentil sauce. Repeat the vegetables in the same order.
- Finally, pour bechamel sauce on top, and smooth it out with a spatula. Top with remaining feta and parmesan. Sprinkle with oregano.
- Cover gluten free Greek moussaka with foil without touching the top of the casserole (if this isn't possible, skip the foil).
- Bake at 375F for 45 minutes. In the last five minutes, switch to broil to brown the cheese.
- Serve hot for best results. However, Greek moussaka will slice more neatly after it has had time to cool - so if you are looking for neat slices, cut it out of the refrigerator, then reheat the slices individually.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 14g | 28% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 35mg | 12% |
| Sodium | 131mg | 5% |
| Potassium | 772mg | 16% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 643IU | 13% |
| Vitamin C | 24mg | 27% |
| Calcium | 140mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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