Delicious Moussaka with a Creamy Yogurt Sauce!

We’ve all heard the old adage, “you are what you eat.” But when it comes to cooking and eating healthy meals, it’s easier said than done. As a nutritionist and food blogger, I understand that sometimes eating clean can feel like a chore or a sacrifice. That’s why I’m excited to share with you my moussaka recipe with yogurt sauce – gluten-free, organic, and dairy-free!

Moussaka is a beloved Greek dish that has been around for centuries and has made its way into kitchens across the world. It’s traditionally made with layers of eggplant, ground beef or lamb, potatoes, and a creamy béchamel sauce. However, my version transforms this classic dish into a healthier and cleaner option without compromising its delicious flavors.

Whether you’re looking for low-carb or vegan options, my recipe can accommodate various dietary preferences while satisfying your taste buds. With fresh ingredients like eggplant, garlic cloves, canned tomatoes, ground beef or vegan meat substitute, and Greek yogurt (or dairy-free yogurt), this moussaka recipe is the perfect choice for anyone who wants to fuel their body with high-quality nutrients while enjoying a scrumptious meal.

So join me in the kitchen as we create a mouthwatering and nourishing Greek moussaka that you can enjoy without any guilt.

Why You’ll Love This Recipe

Moussaka With Yogurt Sauce (Gluten Free)
Moussaka With Yogurt Sauce (Gluten Free)

I am absolutely convinced that you are going to fall in love with this mouthwatering Moussaka With Yogurt Sauce recipe! This is the perfect dish for all the health-conscious foodies out there who also can’t resist a delicious, hearty meal.

Are you tired of relying on store-bought, pre-packaged meals that lack nutrition and taste? Look no further than this gluten-free Moussaka recipe! This versatile casserole dish is loaded with irresistible layers of potatoes, eggplant, ground beef, and beautifully spiced tomato sauce. Plus, it’s completely accessible to those who follow diets such as low-carb or paleo, as well as vegans and vegetarians!

But wait, there’s more! The magic doesn’t stop there because the dish is also topped with creamy béchamel sauce and homemade yogurt sauce. These two heavenly sauces not only make the Moussaka taste divine but also add a unique tangy flavor to the dish. Did I mention that the yogurt sauce is also dairy-free?

Plus, the recipe yields enough to feed a crowd or provide super delicious leftovers during your busy week. You can reheat it without worrying about losing the flavors and textures.

Trust me when I say that this recipe will become your new secret weapon in impressing family and friends at potlucks or dinner parties. The vibrant colors and rich flavors of this dish are sure to be an instant crowd-pleaser.

So why settle for bland meals when you can indulge in a healthy gluten-free recipe that is both filling and full of flavor? Try out this amazing moussaka recipe today!

Ingredient List

 A hearty and healthy Greek classic, now gluten-free!
A hearty and healthy Greek classic, now gluten-free!

Here’s what you’ll need to create a delicious gluten-free Moussaka with Yogurt Sauce:

For the Meat Sauce:

  • 1 pound ground beef
  • 2 large eggplants, cut into ½ inch slices
  • 2 large potatoes, cut into ½ inch slices
  • 2 garlic cloves, finely diced
  • 1 can of diced tomatoes
  • 1 tsp salt
  • 1 tsp pepper
  • 2 cups beef broth

For the Béchamel Sauce:

  • 4 cups milk (or dairy-free substitute)
  • 4 tbsp cornstarch (or gluten-free flour)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper

For the Yogurt Sauce:

  • 2 cups Greek yogurt
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

With these ingredients, you will be able to make a delicious and healthy moussaka with amazing flavors that will impress your friends and family.

The Recipe How-To

 Layers upon layers of tantalizing flavors.
Layers upon layers of tantalizing flavors.

Now, let’s get cooking! Follow these steps for a mouth-watering gluten-free Moussaka with Yogurt Sauce:


  • Preheat the oven to 375°F.
  • Grease a large casserole dish with olive oil.
  • Peel potatoes and slice them into 1/4 inch-thick rounds.
  • Rinse and trim the ends of an eggplant, then slice into similarly-sized rounds.
  • Arrange slices of eggplant on a baking sheet or roasting pan, sprinkle with salt, and let sit for 15 minutes. This will draw out any excess moisture and bitterness. Rinse well and pat dry.

Meat Sauce:

  1. In a large skillet, heat olive oil over medium-high heat.
  2. Add finely diced garlic cloves and cook until fragrant.
  3. Add 1 pound of ground beef to the pan and cook until browned.
  4. Stir in canned tomatoes, beef broth, salt, and freshly-ground black pepper to taste. Reduce heat and simmer for 20 minutes.

Potato Layer:

  1. In a separate bowl, combine sliced potatoes, 2 tbsp of olive oil, 2 cloves of diced garlic, 2 tsp of cornstarch, and salt + pepper to taste. Mix well.
  2. Arrange potato slices in a single layer in your casserole dish.

Eggplant Layer:

  1. Overlap eggplant slices on top of potato slices.

Meat Layer:

  1. Spoon meat sauce on top of eggplant layer.

Béchamel Sauce:

  1. In a medium saucepan, melt 4 tbsp of butter over low heat.
  2. Gradually whisk in 4 tbsp of gluten-free flour until smooth.
  3. Continue whisking while slowly pouring in 2 cups of dairy-free milk and 1 cup of Greek yogurt.
  4. Simmer, whisking constantly, until thickened (about 5 minutes).
  5. Season with salt and pepper to taste.
  6. Pour béchamel sauce over the meat layer.


  1. Cover the casserole dish with foil and bake for 30 minutes.
  2. Remove the foil and bake for an additional 15-20 minutes until golden brown and bubbly.

Garnish with a dollop of Greek yogurt, fresh herbs, or a sprinkling of finely diced tomatoes or cucumbers.

Enjoy your delectable Gluten-free Moussaka with Yogurt sauce!

Substitutions and Variations

 Our creamy yogurt sauce is the cherry on top of this masterpiece.
Our creamy yogurt sauce is the cherry on top of this masterpiece.

Are you looking to switch things up a bit? Here are some substitutions and variations you can try for this moussaka recipe!

– Vegetarian Moussaka: Swap out the ground beef for lentils or mushrooms to make this dish vegetarian-friendly.

– Lamb Moussaka: Replace the ground beef with ground lamb and adjust the seasoning accordingly for a Greek twist on this classic dish.

– Paleo Moussaka: Skip the béchamel sauce and replace the potatoes with sweet potatoes or turnips for a paleo version of this casserole.

– Low Carb Moussaka: Use thinly sliced zucchini instead of potatoes for a low-carb version of the dish.

– Dairy-Free Yogurt Sauce: Use coconut yogurt or any other non-dairy yogurt in place of the Greek yogurt to make the sauce dairy-free.

– Gluten-Free Béchamel Sauce: Substitute cornstarch or arrowroot powder instead of wheat flour in the béchamel sauce for a gluten-free option.

These variations bring a unique twist to your meal while still incorporating healthy ingredients. Feel free to mix and match to find your favorite version of this classic Greek moussaka recipe!

Serving and Pairing

 Satisfy your cravings without feeling guilty.
Satisfy your cravings without feeling guilty.

Moussaka is a hearty and filling dish that pairs well with a variety of sides. Here are some serving suggestions and pairing ideas to enhance your moussaka experience.

Firstly, moussaka can stand on its own as a meal. However, if you’d like to add some sides, roasted vegetables such as zucchini, bell peppers, or carrots are great options. A fresh salad of leafy greens and juicy tomatoes will also balance out the richness of the dish.

If you’d like to make it a complete Mediterranean feast, consider serving traditional Greek sides such as tzatziki sauce, hummus, or pita bread. The cool and refreshing taste of tzatziki is an ideal match for the richness of the meat sauce. And who can resist dipping warm pita into creamy hummus?

For a heartier meal or if you have guests coming over, serve moussaka with rice pilaf or roasted potatoes. The fluffy texture of rice pilaf will absorb the flavorful juices of the moussaka while the crispy edges of roasted potatoes will play off the soft eggplant and potatoes in the dish.

As for drinks, a light red wine such as Pinot Noir or Merlot will complement the flavors of the beef and tomato sauce. But if you prefer non-alcoholic beverages, try sparkling water with a squeeze of lemon to cut through the richness.

No matter how you choose to serve your moussaka, it’s guaranteed to be a crowd-pleaser.

Make-Ahead, Storing and Reheating

 Gluten-free never tasted this good.
Gluten-free never tasted this good.

If you’re planning to bring this dish to a potluck, or simply want to free yourself from the chaos of dinner preparations, rest assured that this moussaka recipe can be made ahead of time. You can prepare it up to 24 hours in advance and store it in the refrigerator until ready to bake.

After cooking, let the moussaka cool before storing it for later use. Ensure that you cover it tightly with plastic wrap or aluminum foil to prevent any air from getting in and exposing it to moisture. When you’re ready to serve it up, all you have to do is pop it in the oven for 15-20 minutes, depending on its size until heated through.

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to three days without losing flavor or nutritional value. However, reheating this dish in a microwave might change its texture due to the béchamel sauce. So it’s best reheated in the oven or under a broiler.

To reheat leftovers using the oven, preheat your oven to 350°F (175°C) and bake the covered moussaka for about 20 minutes. Remove the foil and continue baking until the cheese is melted, and everything is hot and bubbly.

Remember not to keep reheating the leftovers as frequent heating can dry out meat and vegetable taste weird when overcooked.

In conclusion, with these make-ahead tips, storing options and reheating recommendations you can enjoy your delicous gluten-free Moussaka recipe whenever your heart desires with minimum hassle.

Tips for Perfect Results

 This crowd-pleasing dish is perfect for any occasion!
This crowd-pleasing dish is perfect for any occasion!

If you want to make the perfect moussaka, I have some tips that might help. Moussaka is a tasty Greek dish, but it can be a bit complicated to prepare. Here are some tips for making the best moussaka with yogurt sauce.

Firstly, when cooking the eggplant slices, make sure they are not too thin or too thick; 1/4 inch slices work well. Thin slices will quickly turn into mush and the thick ones will not cook through. So, choose your eggplant carefully and cut them evenly.

Secondly, after slicing your potatoes, rinse them with cold water and then blot them dry with a paper towel. This helps to remove any excess starch which might prevent them from getting crispy when baked.

Thirdly, it’s important to drain your cooked ground beef very well to remove any excess juices. Otherwise, your moussaka may turn out runny and not set properly.

Fourthly, make sure you whisk the eggs well in the yogurt sauce; this will ensure that the sauce is smooth and creamy.

Fifthly, for the béchamel sauce, use a whisk instead of a spoon as this prevents lumps from forming in the sauce. Also, don’t stop stirring for even a second! Keep it going until it’s thick enough.

Sixthly, once you successfully complete layering your casserole dish with all of your ingredients (eggplants, potatoes, meat sauce), pour béchamel sauce over the layers and cover it entirely with grated cheese before putting it into bake.

Last but not least: let it rest! Moussaka is really delicious served hot straight out of the oven but giving it time to ‘rest’ will taste better. Let it cool down for around 20-25 minutes before serving so that it has had enough time to set and cool slightly.

Don’t rush through these tips I’ve given – take your time, and you’ll soon have a delicious and perfect moussaka that you’ll surely enjoy!

Bottom Line

In conclusion, this gluten-free moussaka recipe is a great addition to your recipe collection. You don’t have to sacrifice taste just because you’re avoiding gluten or dairy. By switching out some key ingredients, you can have a delicious and healthy meal that is also allergy-friendly. Plus, the versatility of this recipe makes it perfect for vegan, vegetarian or meat-eaters. Whether you’re looking for a low-carb option or something more traditional, this moussaka recipe offers something for everyone.

So, why not give this recipe a try? This dish will satisfy your hunger while still being nutrient-rich and flavorful. The combination of eggplant, potato, and ground beef complemented by the tangy yogurt sauce will leave your taste buds singing with joy. Remember that cooking is all about experimenting and having fun in the kitchen. So, feel free to add in any extra herbs or spices to cater to your own unique taste.

Try this mouth-watering moussaka recipe at your next meal – you won’t regret it!

Moussaka With Yogurt Sauce (Gluten Free)

Moussaka With Yogurt Sauce (Gluten Free) Recipe

Originally, moussaka is made with béchamel sauce. To have a gluten and cow's milk free moussaka, I came up with this one. I used goat's milk yogurt but will post it with normal yogurt. You can also use creamy Greek yogurt. In place of the pecorino, you can use parmesan cheese. If you don't have to be gluten free, you can use regular wheat flour in place of the rice flour and cornstarch.
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Prep Time 30 mins
Cook Time 50 mins
Course Main Course
Cuisine Greek
Servings 4
Calories 819 kcal


  • 1 lb ground beef
  • 2 cups canned tomatoes
  • 2 cups yogurt
  • 2 eggs
  • 2 ounces pecorino cheese, grated
  • 1/2 cup beef broth
  • 2 garlic cloves
  • 1 tablespoon cornstarch
  • 1 tablespoon rice flour
  • 3 tablespoons olive oil
  • 1 large eggplant
  • 6 medium potatoes
  • salt, to taste
  • pepper, to taste


  • Boil potatoes for 15 minutes, until nearly done. Peel and cut into 1/3 inch slices.
  • Cut eggplant into 1/2 inch slices. Sprinkle with salt and let rest for 10 minutes.
  • Preheat oven to 350 degrees.
  • After ten minutes, pat eggplant slices dry, lightly oil them and spread on a paper lined cookie sheet. Bake at 350 degrees for 10-15 minutes, until lightly golden. Remove from oven.
  • Mince garlic.
  • Brown ground beef, season with salt and pepper to taste, add minced garlic, beef broth and canned tomatoes. Let simmer for 5 minutes and remove from stove.
  • Combine yogurt, eggs, rice flour and cornstarch, season with salt and pepper to taste. I used about 1/4 teaspoon salt for 2 cups of yogurt, but you might need less, depending on how salty your beef broth is.
  • Preheat oven to 390 degrees.
  • Grease oven proof casserole dish with olive oil, layer first with one layer eggplant slices, then 1 layer potato slices, then half if the meat. Pour half of the yogurt sauce over meat layer. Repeat layers, top with rest of the yogurt sauce, then top with grated pecorino or parmesan cheese.
  • Bake, covered, for 30 minutes, then remove lid and bake uncovered for another 10 minutes.
  • Serve with green salad as a side.

Add Your Own Notes


Serving: 897gCalories: 819kcalCarbohydrates: 79.1gProtein: 42.4gFat: 38.1gSaturated Fat: 14gCholesterol: 200.8mgSodium: 642.8mgFiber: 13gSugar: 14.5g
Keyword < 4 Hours, European, Free Of..., Greek, One-Dish Meal
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