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.

Recipe reference and US measures

US equivalents and estimates below are retained from the existing recipe.

Layered Lasagna, Moussaka or Potato Pie

A layered bake with vegetable-packed meat sauce and béchamel. Choose aubergine, lasagna sheets or potato for the layers.

Ingredients

• For the meat sauce: 1 medium onion, chopped
• 3–4 garlic cloves, finely chopped
• 1 courgette (zucchini), chopped
• 2 celery stalks, chopped
• 1 carrot, chopped
• 500 g lean minced beef, or 250 g beef and 250 g minced turkey or lamb (about 1.1 lb total)
• 700 ml chopped tomatoes (about 3 US cups)
• ½ US cup water (about 120 ml)
• 1 tbsp balsamic vinegar
• 1 tbsp dark soy sauce
• Salt, black pepper, basil, parsley and optional smoked paprika
• For the béchamel: 2 tsp butter, 2 tsp plain or gluten-free flour, ½ US cup boiled water or milk, salt, pepper and nutmeg
• Choose one base: 2 aubergines (eggplants), sliced into 1–1.5 cm rings; or lasagna sheets, prepared as directed (gluten-free if needed); or 4–5 potatoes, thinly sliced
• Rock salt and olive oil or cooking spray, for preparing aubergines

Directions

1. Fry the onion until soft. Add the minced meat and cook, breaking it up, until browned. Add tomatoes, water, garlic, courgette, celery, carrot, balsamic vinegar, soy sauce and seasoning. Cover and simmer on low for at least 1 hour. Adjust seasoning.
2. For the béchamel, melt the butter in a non-stick pan. Stir in the flour and seasoning. Remove from the heat and gradually stir in the water or milk. Return to the heat, stirring until thickened, then simmer gently for 5–8 minutes.
3. If using aubergine, sprinkle the slices with rock salt and leave for 30 minutes. Pat dry, then fry in oil or bake at 170°C (338°F) for about 15 minutes, until golden on both sides. If using lasagna sheets, prepare as directed on the package. If using potatoes, slice thinly.
4. Heat the oven to 180°C (350°F). In a baking dish, layer the chosen base, half the meat sauce, one-third of the béchamel; repeat with another base layer, remaining meat sauce and one-third of the béchamel; add the final base layer and remaining béchamel.
5. Cover with foil and bake for 20 minutes. Remove the foil and bake for a further 45–60 minutes, until bubbling and golden. Rest for 10 minutes before serving.