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Skinny Vegetarian Moussaka – Gluten Free

This is a healthier version of traditional Moussaka recipe. This delightful dish is infused with authentic Greek flavours, but without the extra calories. This is the very best gluten-free skinny vegetarian moussaka!

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  • 1. Preheat oven to 375 F
  • 2. Cut eggplant into 1/4-inch thick round slices and place on a baking tray lined with parchment paper. Brush with olive oil and sprinkle with salt ad pepper. Bake for 30 minutes
  • 3. Meanwhile heat 2 tablespoons of olive oil in a medium-size pot over medium heat. Add onions and sauté for 10 minutes. Stir in garlic, paprika, oregano, bay leaf, cayenne and cinnamon until fragrant.
  • 4. Add tomatoes, broth, red pepper, mushrooms, sweet potato, zucchini and salt. Cover and simmer on low heat for 20 minutes, stirring occasionally. Add parsley and flax seed and cook 5 more minutes. Remove bay leaf
  • 5. - For the Béchamel Sauce -
  • 6. In a small pot whisk together milk and rice flour. Simmer on medium heat until sauce thickens, constantly stirring, about 5 minutes.
  • 7. In a medium size bowl combine ricotta cheese, Parmesan cheese, garlic, lemon zest, nutmeg and black pepper, and then stir in cooked milk sauce and then the eggs
  • 8. - To Construct -
  • 9. Preheat oven to 400 F
  • 10. Spread 1 cup of vegetable sauce on the bottom of a 9x13-inch casserole dish. Place eggplant evenly over the sauce. Cover with vegetable sauce over eggplant and top with béchamel sauce. Bake for 30 minutes or until top is golden.
  • 11. Remove from oven and let rest for 20 minutes, before serving