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Prep time
55 minutes
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Cook time
40 minutes
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Serves
10
Author Notes
Easy and Delicious Allergy Friendly Greek Moussaka with Dairy Free Mornay Sauce. —Limitless Allergies
Ingredients
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3
potatoes
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5 tablespoons
oil, for frying
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2
zucchinis, medium
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2
eggplants
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black pepper powder, to taste
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1/2 teaspoon
nutmeg powder
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salt, to taste
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1
onion
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2 tablespoons
olive oil
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1 cup
clove garlic
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3 pinches
granulated sugar
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1 teaspoon
cinnamon
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1 pound
mince meat of choice
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2 cups
tomato sauce
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thyme, as required
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mornay sauce
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dairy free cheese, as required
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parsley/basil, as required
Directions
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Preheat oven to 350 o F.
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Gently rub the vegetables under cold running water. Peel the potatoes. Then cut up the vegetables into rounds.
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Place a pan over medium heat. Heat the oil for frying. Then fry each vegetable separately for 5 to 10 minutes. Take out on a paper towel lined plate and set aside.
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Now place a pot over medium heat. Add the olive oil, chopped onions, thyme, garlic and sugar. Saute for 2 to 3 minutes.
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Add the mince meat and continue to cook until internal temperature reaches 160°F.
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Then add the tomato sauce. Let the sauce thicken then add the seasonings and remove from heat. Now add the herbs then mix well.
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In a baking dish layer the potatoes first and season with salt and pepper. Repeat with zucchini and eggplant. Then add meat. Lastly add the Mornay Sauce and spread over the meat. Sprinkle with cheese and herbs, if using. Now bake for 40 minutes. Remove and let it cool down a bit.
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