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Gluten-Free Greek Moussaka

Homemade gluten-free Greek moussaka made with eggplants, spiced meat sauce, semi-soft goat cheese, and a goat butter, GF flour, coconut milk creamer based béchamel sauce.

Course Main Course
Cuisine Mediterranean
Keyword gluten-free casserole, goat milk cheese, greek moussaka
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 3
Author Deana Larkin Evans


  • 2 to 3 large eggplants
  • olive oil
  • salt and freshly ground black pepper

Greek Moussaka Recipe Meat Sauce

  • olive oil
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 10 oz ground beef
  • 1 1/4 cup organic diced tomatoes
  • 1 tbsp organic tomato paste
  • 1/2 tsp dried oregano
  • 1/4 tsp cinnamon
  • 1/4 tsp allspice
  • salt and pepper, to taste

Bechamel Sauce Ingredients

  • 2 tbsp goat butter
  • 1 tbsp gluten-free flour
  • 1/2 cup coconut milk creamer
  • 1/2 cup water
  • 1 egg
  • 1/4 cup grated parmesan
  • 1/2 cup semi-soft goat cheese, divided
  • salt and pepper to taste


  1. Start by making the meat sauce. Add some oil and the onions into a Dutch oven or large sauce pan. Cook the onions for about 7 minutes. Then add the chopped garlic and cook for 1 more minute. Add beef and cook until the meat has browned.

  2. Now add the tomatoes, tomato paste, and spices. Let the sauce simmer, stirring occassionally for about 20-30 minutes while you prepare everything else.

  3. Turn the oven broiler to "hi".

  4. Cut the eggplants into slices about 1/4-inch thick. Place a sheet of parchment paper onto a large baking sheet. Place the slices in a single layer on the baking sheet, then spray or brush with olive oil. Sprinkle with salt and freshly ground pepper. Place under the broiler for about 5 minutes, or until lightly browned, on each side. Repeat if you have more slices than will fit on a single baking sheet. Set aside.

  5. Next make the béchamel sauce. Over medium heat, melt the goat butter in a small saucepan. Add in gluten-free flour (I prefer bob's red mill all-purpose in the red bag). Whisk well for about 1-2 minutes. Mix together the coconut milk creamer and water. Then whisk into the sauce and cook until the mixture thickens.

  6. Lightly beat the egg in a small bowl or measuring cup. Then ladle some of the sauce into the egg. Mix until it is well combined then add back to the sauce. Stir in the parmesan and remove from heat. Next adjust seasoning with salt and pepper to taste.

  7. Gather the eggplant slices, meat sauce, and béchamel in order to assemble the moussaka. Add a layer of eggplant to a small baking dish. Spoon some of the meat sauce over the eggplant. Sprinkle some of the semi-soft goat cheese on top of the meat (reserving 1/4 cup for the top). Repeat. Pour the béchamel sauce over the casserole. And cover with the remaining semi-soft goat cheese.

  8. Cook at 350 degrees F for about 38-40 minutes. Then let the moussaka rest a bit to set before serving.