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Mousaka with Gluten Free Béchamel Sauce

Mousaka with Gluten Free Béchamel Sauce - Orgran Health & Nutrition

  • Prep Time: 15m
  • Cook Time: 1h 30m
  • Total Time: 1h 45m
  • Serves: 8



Vegetable Layers Ingredients:

  • zucchini, sliced 1/2 cm thick
  • potatoes, sliced 1/2 cm thick
  • 1 kilogram eggplant, sliced 1/2 cm thick
  • sea salt & pepper, to taste
  • olive oil spray

Meat Sauce Ingredients:

  • beef mince (vege mince, for vegan alternative)
  • tomatoes, diced
  • 1 large onion, diced
  • 2 garlic cloves, crushed
  • 1/4 cup parsley, finely chopped
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1/2 teaspoon cinnamon, ground
  • sea salt & pepper, to taste

Bechamel Sauce Ingredients:

  • 5 tablespoons ORGRAN Self Raising Flour
  • 2 tablespoons butter, softened (or margarine, for vegan alternative)
  • 5 -6 cups milk (or rice milk, for vegan alternative)
  • 2 tablespoons parmesan cheese (or soy cheese, for vegan alternative)
  • 1 teaspoon sea salt
  • 1 teaspoon pepper, freshly ground
  • pinch nutmeg


  • Preheat oven 200°C fan forced.
  • Cut the vegetables and lay each piece (slightly overlapping) on trays lined with baking paper. Sprinkle with sea salt, pepper and spray with olive oil. Bake each tray in a preheated oven for 10 minutes and then turn over and bake for a further 10 minutes. Alternatively spray with olive oil, season and grill or BBQ until just cooked (this is a much healthier alternative to the traditional frying method). Set aside.
  • Heat the oil in a wide, deep pan and add the onion and garlic. Cook over low heat for 3 mins stirring occasionally. Increase the heat to high and add the mince. Using a wooden spoon break down the mince whilst it is cooking until it starts to breakdown and brown. Keep the heat high until all the liquid has been absorbed. Add the tomatoes, tomato paste, seasoning and spice along with the parsley and 1/4 cup of water. Reduce heat and simmer for 15 minutes or until most of the liquid has been absorbed. Check and stir occasionally. Turn off heat and allow to slightly cool.
  • Grease an oven proof large dish with some olive oil. Lay the potatoes on the bottom then add the eggplant and finally lay the zucchini. Overlap each vegetable slightly so there are no gaps. Spread the mince sauce mixture on top of the vegetable layers. Set dish aside and make béchamel sauce.
  • Warm the milk in a saucepan and set aside. In a deep saucepan add the butter and melt and then add the flour. On a low heat stir vigorously and using a wooden spoon break down into crumbs. Take the pot of milk and gradually add to the flour mixture and whisk to make sure no lumps are formed. Once all milk has been poured in, continue whisking for a minute or until sauce starts to thicken. Take off heat and add seasoning. If there are still lumps you can use a hand held electric blender to smooth mixture. Finally add the parmesan cheese and mix with a wooden spoon.
  • Cover the meat sauce in the dish with the béchamel sauce and spread out evenly. Sprinkle the béchamel sauce with choice of topping (polenta or quinoa breadcrumbs).
  • Bake in the oven at 180°C fan forced for 45 mins. Remove from the oven and let it stand for 15 mins before serving.