allergy friendly,

Allergy Friendly Greek Moussaka

January 22, 2020 S Malik 5 Comments

Allergy Friendly Greek Moussaka on a plate

Moussaka is a modernized version of an Arabic dish introduced to Greece via Turkey. The modernization is that unlike the original recipe it uses the bechamel sauce as it's topping. Today this is the version that is popularly known as Greek Moussaka.

It is a minced meat and eggplant based dish topped with bechamel sauce that is baked until it's brown and crispy. The meat can be beef, lamb or a combination of both. There are a lot of regional varations of this dish. Nowadays the vegetable variations include potatoes and zucchini too.

As you can imagine traditional Moussaka is full of allergens such as dairy, egg and gluten, mainly because of the sauce. In the recipe I will share with you I have attempted to make it dairy free, egg free and gluten free, making it an Allergy Friendly Greek Moussaka.

Allergy Friendly Ingredients

  • Dairy Free: using dairy free milk, cheese and butter.
  • Egg Free: used store bought egg free substitute, you can use your favorite substitute.
  • Gluten Free: using the gluten free flour

The sauce recipe I have used is already on my blog the Dairy Free Mornay Sauce.

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  • 1 Hr 35 mins
  • Portions: 10
  • Medium


Adjust Servings:
3 potatoes
5 tablespoons oil, for frying
2 zucchinis, medium
2 eggplants
Meat Sauce
black pepper powder, to taste
1/2 teaspoons nutmeg powder
salt, to taste
2 tablespoons olive oil
1 clove garlic
1 onion, chopped
3 pinches granulated sugar
1 teaspoon cinnamon
1 lb mince meat of choice
2 cups tomato sauce
thyme, as required
Top Layer
mornay sauce
dairy free cheese, as required
parsley/basil, as required

Nutritional information

Sat Fat


20 sec
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Wash hands with soap and water for 20 seconds. Preheat oven to 350 o F.
10 mins
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Gently rub the vegetables under cold running water. Peel the potatoes. Then cut up the vegetables into rounds.
10 mins
  • peeled potato round slices being fried
  • round eggplant slices frying
  • round slices of zucchini being fried
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.
3 min
Now place a pot over medium heat. Add the olive oil, chopped onions, thyme, garlic and sugar. Saute for 2 to 3 minutes.
5 mins
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Add the mince meat and continue to cook until internal temperature reaches 160°F. Wash hands with soap and water for 20 seconds.
10 mins
cooked mince meat for moussaka filling
Then add the tomato sauce. Let the sauce thicken then add the seasonings and remove from heat. Now add the herbs then mix well.
40 mins
  • base layer of fried potato slices for allergy friendly moussaka
  • meat layer in a baking dish
  • layering fried zucchini slices
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.

  • top layer of dairy free and egg free mornay sauce with mixed herbs
  • Gluten Free Baked Greek Moussaka Dish
20 sec
logo for handwashing
Wash hands with soap and water for 20 seconds.

Cook Notes

  • Use cheese of your choice.
  • Leave out the egg replacer if you want.

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  1. I love this twist on a traditional Moussaka!! It looks super flavorful and hearty, and so great that it's allergy friendly too!

  2. This is making me miss Greece. It looks delicious.

  3. I love this healthier version of Moussaka. It is lighter, but looks pretty delicious dinner for every day!

  4. This looks wonderful, I love that this is made specifically for those of us with allergies, much appreciated!

  5. I love moussaka so much, but never thought to make an allergy-friendly version. Yours looks amazing!