Food for the (Gluten Intolerant) Soul

Combining the best of three beloved comfort foods—lasagna, moussaka, and a hearty potato pie—this layered dish is a perfect solution for picky eaters and adventurous cooks alike. With layers of tender eggplant, rich meat sauce, creamy béchamel, and savory potatoes or pasta, this versatile recipe offers something for everyone at the table. It may sound complex, but it’s surprisingly easy to prepare and guaranteed to impress with its delicious flavors and beautiful presentation!

Ingredients:
For the Meat Sauce:
1 medium onion, chopped
3-4 garlic cloves, finely chopped
1 zucchini, chopped
2 celery stalks, chopped
1 carrot, chopped
500g lean minced beef (or 250g beef and 250g minced turkey/lamb)
700ml chopped tomatoes
½ cup water
1 tablespoon balsamic vinegar
1 tablespoon dark soy sauce
Seasoning: salt, black pepper, basil, parsley, smoked paprika (optional)

For the Béchamel:
2 teaspoons butter
2 teaspoons flour (or gluten-free flour)
½ cup boiled water or milk
Seasoning: salt, pepper, nutmeg

For Moussaka Layers:
2 aubergines, sliced into 1-1.5 cm rings
Rock salt
Olive oil or cooking spray

For Lasagna Layers:
Lasagna sheets, prepared according to package instructions (or gluten-free sheets)

For Potato Pie Layers:
4-5 potatoes, thinly sliced

Instructions:
Prepare the Meat Sauce: Fry the onion in a pan until soft. Add minced meat and cook, stirring, until it crumbles. Add chopped tomatoes, water, garlic, vegetables, balsamic vinegar, soy sauce, and seasoning. Simmer on low heat in a covered pan for at least 1 hour. Adjust seasoning as needed before using.
Quick Béchamel Sauce: Melt butter in a non-stick pan. Stir in flour and seasoning. Remove from heat and gradually add water/milk, stirring constantly. Return to heat and stir until thickened. Simmer gently for 5-8 minutes, stirring continuously.
Prepare Moussaka Layers: Sprinkle sliced aubergines with rock salt and let them sit for 30 minutes. Pat dry with paper towels. Either fry in oil until golden or bake in the oven at 170°C (gas mark 5) for 15 minutes until golden on both sides.
Arrange the Layers: Preheat oven to 180°C (350°F, gas mark 5). In a baking dish, layer as follows: aubergines or lasagna sheets or potato slices, half of the meat sauce, one-third of the béchamel, another layer of chosen base, remaining meat sauce, one-third of the béchamel, final layer of chosen base, remaining béchamel.
Bake: Cover with foil and bake for 20 minutes. Remove foil and bake for another 45-60 minutes, or until bubbling and golden. Let the dish rest for 10 minutes before serving.