Mouth-Watering Paleo Moussaka Recipe You Can’t Resist

Hark, good people! As a nutritionist and food blogger, I have sought out a recipe that will tantalize your taste buds and nourish your body. I bring to thee a delectable dish that I am certain you will adore – the Gluten Free Paleo Moussaka recipe!

This recipe, my dear friends, is one of the tastiest and healthiest ways to satiate thy appetite. Rejoice, for this dish has been crafted with all the care one can muster! It is gluten-free and dairy-free, making it suitable for those who require a special diet.

The ingredients in this dish are sustainably sourced and organic. The spices used lend an extraordinary flavor which is incomparable to anything else. Presentation wise, you will be in awe of its beauty – a true work of culinary art.

Ohh how joyful it is to see how healthy eating can be fun; it’s what we all deserve after hard work days! It is said that food brings people together —thus, I humbly invite you, my dear reader to cook this dish with me and spread the love of healthy eating, it’s as simple as one recipe at a time.

Let us embark on this adventure together as we prepare the yummiest gluten-free paleo moussaka!

Why You’ll Love This Recipe

Gluten Free Paleo Moussaka
Gluten Free Paleo Moussaka

Oh, dear reader, let me persuade thee to try this divine and mouth-watering gluten-free Paleo Moussaka. This scrumptious lamb moussaka is a comforting and hearty dish that is perfect for any dinner occasion. Trust me when I say that you won’t miss the gluten and dairy in this flavorful recipe.

Firstly, this moussaka is bursting with the wholesome goodness of organic ingredients such as ground lamb, courgettes, chopped tomatoes, onions, garlic cloves, and delicious spices like oregano, thyme, cinnamon, all-spice and paprika. Together they create a depth of flavor that will leave thou craving for more.

Secondly, the star of this dish is the heavenly cauliflower béchamel sauce that takes this moussaka to a whole new level of deliciousness. It’s creamy and velvety texture will have you fooled into thinking that it’s made with regular cheese bechamel sauce. You’ll be surprised by how well it pairs with the rich meat sauce.

Thirdly, not only is this Paleo Moussaka recipe gluten-free and dairy-free, but it also fits into your whole30 or paleo keto lifestyle. The recipe yields enough food for a family or for meal prepping with leftovers.

Lastly, this moussaka recipe is versatile and can be easily adapted to suit your preferences. You can substitute ground beef for the lamb to make a beef moussaka recipe or try making a vegan moussaka using vegetables instead of meat. The possibilities are endless!

In conclusion, dear reader, indulge in the yummiest gluten-free and dairy-free moussaka recipe you’ll ever taste. I assure thee that this hearty yet healthy dish will have thou reaching out for seconds!

Ingredient List

 Get ready to take a flavorful trip to Greece with this gluten-free Moussaka!
Get ready to take a flavorful trip to Greece with this gluten-free Moussaka!

Here comes the fun part – the ingredient list! Using organic, gluten-free and dairy-free ingredients is a must to make this Paleo and body-friendly moussaka. Let’s dive in and take a look at what you’ll need:

Meat Sauce Ingredients:

  • 1 lb ground lamb or beef
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp coconut oil
  • 1 can (14 oz) chopped tomatoes
  • 1 tsp paprika
  • ½ tsp cinnamon
  • ¼ tsp allspice
  • Salt to taste
  • Fresh oregano and thyme sprigs

Vegetable Layers:

  • 2 medium courgettes sliced into thin rounds

Bechamel Sauce Ingredients:

  • 5 cups cauliflower florets
  • ⅓ cup arrowroot powder
  • 1 cup canned coconut milk
  • Salt to taste

Additional Ingredients:

  • Olive oil for brushing
  • 1 large Eggplant sliced into thin rounds

Note that using organic meats and vegetables are recommended for optimal flavor and nutritional value.

The Recipe How-To

 Layers of eggplant, meaty sauce, and creamy white sauce covered with melted cheese… what more could you want?
Layers of eggplant, meaty sauce, and creamy white sauce covered with melted cheese… what more could you want?

How to make the Yummiest Gluten-Free Paleo Moussaka Recipe

Are you ready to indulge in some delicious and healthy comfort food? This moussaka recipe is perfect for those who are following a gluten-free, dairy-free or paleo diet. The combination of flavors from the spices, ground lamb, and creamy cauliflower bechamel sauce will make your taste buds dance with joy. Let us dive right into it and learn how to make the yummiest Gluten-Free Paleo Moussaka Recipe!


For the Meat Sauce:
– 1 lb ground lamb
– 2 tbsp coconut oil
– 2 garlic cloves, finely chopped
– 1 large onion, finely chopped
– 1 can (14.5 oz) chopped tomatoes
– 2 tbsp tomato sauce
– 1 tsp paprika
– 1/2 tsp cinnamon
– 1/2 tsp allspice
– 1 tsp dried oregano
– 1 tsp dried thyme
– Salt to taste

For the moussaka:
– 2 eggplants, sliced lengthwise
– Salt for sprinkling eggplant slices
– 3 medium-sized courgettes (zucchinis), sliced lengthwise
– Olive oil for brushing eggplant and courgette slices
– 2 tbsp arrowroot flour

For the Cauliflower Bechamel:
– 2 tbsp coconut oil
– 1 head of cauliflower, chopped into small pieces
1 cup coconut milk
– Salt and pepper to taste

Step 1: Prepare the Meat Sauce:

Heat up a large skillet over medium heat with 2 tbsp of coconut oil. Once heated, add finely chopped onion and garlic, sautéing them until translucent.

Next, add in the ground lamb along with salt, paprika, cinnamon, allspice, oregano and thyme. Cook the lamb for 10 minutes until browned.

Pour in the chopped tomatoes and tomato sauce into the meat. Stir well and let it simmer for around 10 minutes until it gets thick.

Step 2: Prepare the Eggplant and Courgettes:

Preheat your oven to 375F degrees.

Slice up the eggplant and the courgettes lengthwise, place them on a parchment-lined baking sheet, sprinkle salt, brush with olive oil and then broil them in the oven for about 2-3 minutes on each side until they become slightly charred.

Once done, take them out of the oven and set them aside.

Step 3: Make the Cauliflower Bechamel:

Bring approximately 4 cups of water to boil in a medium-sized pot. Add in chopped cauliflower florets and cook for 10-15 minutes or until it becomes really mushy.

Drain out all of the boiling water using

Substitutions and Variations

 Healthy, flavorful, and gluten-free- the perfect trio for a nutritious meal!
Healthy, flavorful, and gluten-free- the perfect trio for a nutritious meal!

Verily, while this paleo moussaka recipe is the bee’s knees, there’s always room for personal touches and substitutions. Fear not, brave cooks, for I have some pearls of wisdom to offer on ways to customize this dish to suit your fancy.

For starters, if beef or lamb doesn’t strike your fancy, feel free to swap in ground turkey or even a vegetarian meat substitute for a completely vegan option. You can also experiment with different spices or seasonings to give your dish a unique flavor profile. Try adding smoked paprika or cumin for a smoky, earthy taste or chili powder and cayenne for some extra heat.

If you’re looking to cut back on carbs, try replacing the eggplant or courgettes with sliced portobello mushrooms or even thinly sliced sweet potatoes. You can also swap out the cauliflower bechamel for a cashew-based sauce or use a pureed butternut squash for a richer flavor.

For those who are not able to consume coconut milk or are allergic to it, you can substitute it with other non-dairy milk such as almond milk or oat milk. Likewise, instead of coconut oil, try using olive oil or avocado oil as a healthier alternative.

Truly, the possibilities are endless when it comes to souping up your moussaka dish with creative variations and tasty substitutions. So don’t be afraid to experiment and make this recipe truly your own!

Serving and Pairing

 Who said gluten-free meant tasteless? This will surprise you!
Who said gluten-free meant tasteless? This will surprise you!

Ah, my dear friends! Now that you’ve prepared this delicious gluten-free paleo moussaka recipe, it’s time to enjoy the fruits of your labor. But, what is the best way to serve and pair this delightful dish?

First and foremost, it’s important to remember that this mouth-watering moussaka should be served hot and fresh out of the oven. So, grab your favorite serving platter, carefully slide the moussaka from the baking dish onto it, and prepare to indulge in layers of heavenly flavors!

As for pairing, this delightfully filling dish pairs well with a crisp green salad or a side of roasted vegetables like zucchini or eggplant. The refreshing and light flavor of the accompanying salad will balance out the richness of the meat sauce.

If you’re feeling adventurous, why not try pairing it with some garlic bread or roasted potatoes? A glass of red wine would also perfectly complement the savory flavors found within this dish.

Now that you have all the juicy details on serving and pairing this dish, I implore you to invite your friends over for a dinner party they won’t forget filled with good food and memories!

Make-Ahead, Storing and Reheating

 Feel like a pro chef with this easy, yet impressive recipe.
Feel like a pro chef with this easy, yet impressive recipe.

Good news, my dear friends! This delightful Moussaka recipe can be made ahead of time and stored for future indulgence. It is an excellent dish to prepare on a busy day, and it becomes even more mouth-watering the next day.

To make this dish ahead of your busy schedule, follow these simple steps. After assembling the dish in one layer or several layers, do not preheat the oven yet, cover with plastic wrap, and place it in the fridge. You can store the dish in the refrigerator for up to two days. When you’re ready to devour it, remove the plastic wrap and bake it in a preheated oven until equally heated through.

If you have some leftover Moussaka after serving, you can store the rest in your fridge or freezer for future consumption. Just scoop your leftover Moussaka into your preferred airtight container and refrigerate or freeze promptly.

When reheating your refrigerated leftovers, reheat them in a 350°F oven for 20 minutes or until it’s heated through properly. Feel free to add cheese or other toppings before reheating to add extra flavor.

To defrost frozen Moussaka, thaw it overnight in your refrigerator before reheating following the instructions above.

Remember not to leave cooked food at room temperature for more than two hours because bacteria grow fast at room temperature.

Enjoy this Gluten-Free Paleo Moussaka recipe anytime without missing out on deliciousness!

Tips for Perfect Results

 Don't let the fancy name fool you, this Moussaka is a breeze to make!
Don’t let the fancy name fool you, this Moussaka is a breeze to make!

When it comes to cooking, there are always little tips and tricks that can help make a dish turn out perfectly. Here are some tips for making the best gluten-free paleo moussaka:

Firstly, make sure to use lean ground lamb or beef. This will reduce the amount of excess fat in the dish and make it healthier overall.

When sautéing the onions and garlic for the meat sauce, be sure to let them cook until they are translucent. This will add a depth of flavor to the sauce.

To prevent stickiness, spread a thin layer of coconut oil on the bottom of your baking dish before layering in the vegetables.

When adding layers of eggplant and courgette, slice them as thinly and uniformly as possible. This will ensure that they cook evenly.

Make sure to bake the moussaka until it’s golden brown on top. The crispy edges add an extra layer of deliciousness to this already flavorful dish.

Finally, let your moussaka rest for 15-20 minutes after removing from the oven before serving. This allows all the flavors to meld together and makes for easier serving.

Follow these tips and you’ll have a beautiful, nutritious dish that is sure to impress!


But wait, there’s more! You may have some lingering questions about this gluten-free Paleo Moussaka Recipe. Don’t fear, as I have compiled a list of frequently asked questions to provide answers and clarity. Let’s delve into them in detail in the following section.

Is moussaka good for a diet?

Moussaka, made of a delectable blend of potatoes, eggplants, zucchinis and minced meat immersed in a thick, tomato sauce, is unquestionably a healthier alternative when compared to a heavily processed white bread sandwich.

Why is moussaka healthy?

Meatless moussaka is a fiber-rich dish that offers approximately 13 grams of dietary fiber per serving. This can aid in regulating blood sugar levels and reducing cholesterol levels.

Is there any garlic in moussaka?

Let’s start by heating up a tablespoon of butter in a spacious frying pan at medium heat. Now, let’s add ground beef, chopped onions, and garlic to it. Sprinkle some salt and black pepper to season it, and keep stirring till the beef turns brown, which should take around 8 to 10 minutes. Time to add the tangy flavor of parsley and fines herbs, along with a dash of cinnamon and 1/4 teaspoon of nutmeg to enhance the aroma, and continue to stir.

How many carbs are in keto moussaka?

This recipe is a delicious and cheesy dish that doesn’t involve pasta. Traditionally, moussaka is made with lamb, but this recipe allows for flexibility by using chicken or beef instead. It yields eight servings and is low in carbs, with only 6g net carbs per serving.

Bottom Line

In conclusion, this gluten-free paleo moussaka recipe is not just healthy but also delicious. With its rich and flavorful meat sauce made of ground lamb, garlic, onions, and tomato sauce, combined with layers of soft eggplants and well-seasoned courgettes, topped with a creamy cauliflower béchamel sauce, this dish is sure to satisfy even the pickiest eaters. And with ingredient substitutions and variations, it can be adapted to suit any dietary needs. Whether you’re looking for a vegetarian or vegan option, or want to use ground beef instead of lamb, this recipe can be easily customized to your liking.

So why not skip the typical dinner recipes and try something new? This gluten-free paleo moussaka recipe will not only impress your taste buds but also provide you with the necessary nutrients to keep your body healthy. Made with only wholesome ingredients such as coconut oil and arrowroot flour, you don’t have to worry about any unwanted additives or allergens. Plus, it’s easy to make-ahead and store, meaning you can have a filling meal anytime, anywhere.

In conclusion, this gluten-free paleo moussaka recipe is a must-try for anyone who loves delicious food that’s also good for their health. So grab your ingredients and start cooking – your taste buds will thank you!

Gluten Free Paleo Moussaka

Gluten Free Paleo Moussaka Recipe

From the website :
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Prep Time 20 mins
Cook Time 1 hr
Course Main Course
Cuisine Greek
Servings 1 pie
Calories 3567.5 kcal


For the Moussaka Courgette Layer

  • 6 courgettes, peeled cut in half then sliced lengthways
  • 1 pinch salt
  • paprika

For the Moussaka Meat Sauce

  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon coconut oil
  • 500 g ground lamb
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon thyme
  • 1 teaspoon oregano
  • 500 ml passata or 800 g chopped tomatoes

For the Moussaka White Sauce

  • 1 dsp coconut oil
  • 2 tablespoons coconut flour
  • 1 1/2 pints coconut milk
  • 1 tablespoon arrowroot
  • 2 egg yolks
  • 1 whole egg
  • 1/2 teaspoon smoked paprika
  • salt and pepper


  • For The Courgette / Zucchini.
  • Top, tail and peel the courgettes / zucchini.
  • Cut in half and then slice each half lengthways into 4 or 5 pieces.
  • Place in a colander and sprinkle with salt. Leave for approximately 20 minutes.
  • Drain and dry in a clean teatowel.
  • Sprinkle a generous quantity of paprika on a plate.
  • Dip both sides of the courgette pieces into the paprika.
  • Heat the oil in a pan.
  • Fry the zucchini on both sides until just starting to brown.
  • Put to one side.
  • For the Moussaka Lamb Sauce.
  • Gently fry the onion and garlic until soft but not browned (approximately 10 minutes).
  • Brown the lamb.
  • Stir in all the herbs and spices then add in the tomato (or stock if you are replacing to avoid nightshades).
  • Leave to cook whilst you make the white sauce.
  • For the Moussaka White Sauce.
  • Heat the coconut oil in a pan then stir in the coconut flour, cook for a minute or two. (Be careful, it's very hot - I used a whisk to do this and ended up burning my neck and chest. Thank goodness for a healthy aloe vera plant on my kitchen windowsill!).
  • Whisk in the coconut milk.
  • Stir continuously, but gently, until the roux starts to thicken. This will take longer than you think, so be patient.
  • Remove from the heat.
  • Mix the arrowroot powder with a small quantity of cold water.
  • Stir into the roux.
  • Leave to cool for 10 - 15 minutes before whisking in the egg yolks, egg, smoked paprika, salt and pepper.
  • Putting the Moussaka Recipe Together.
  • Preheat the oven to 180° C/350° F/gas mark 4.
  • Place a layer of the meat sauce on the bottom of a large, oblong baking dish.
  • Cover the lamb with a layer of courgette/zucchini.
  • Pour over a thin layer of the white sauce.
  • Repeat the process, ending with a thick layer of white sauce.
  • Bake for 30 - 40 minutes until the white sauce is set and has some lovely caramelised patches across the surface.
  • Serve with a big salad and green vegetables of your choice.

Add Your Own Notes


Serving: 3239gCalories: 3567.5kcalCarbohydrates: 136.4gProtein: 134.4gFat: 293.3gSaturated Fat: 196.8gCholesterol: 883mgSodium: 2813mgFiber: 26.8gSugar: 64.5g
Keyword < 4 Hours, European, Free Of..., Greek, Lactose-free, Lamb/Sheep, Meat, Savory Pies
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