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Low Carb Moussaka

Low CarbGluten FreeLCHF

This delicious low carb moussaka is always a hit in my house! Gluten free and LCHF comfort food recipe.Low Carb Moussaka - a delicious version of the classic Greek dish. LCHF recipe.

 


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Classic entrees like lasagna and moussaka are wonderful when you need some comfort food, and there's no reason why you should miss out when there are great low carb recipes like this around. A regular moussaka usually has layers of potato as well as eggplant, and a white sauce made from milk and flour – but there are ways of getting around this!

Serve this comforting dish with a Greek salad for a taste of the Mediterranean!

How to Make Low Carb Moussaka

First, make the meat sauce. Warm some olive oil in a large pan and add some ground lamb. Cook until the meat has browned all over. Add garlic, red wine, onion powder, dried oregano and tomato sauce (the kind from a can – not ketchup!). Bring to a boil then simmer for 30 minutes. Taste for seasoning and add salt and black pepper as necessary.

Prepare the topping by mixing together ricotta, shredded Parmesan and an egg, then set it aside. Prepare the eggplant by peeling and slicing it thinly. Peeling is optional but it's how we prefer it in my house – I think the eggplant “relaxes” more without the skin, and melds with the other ingredients better.

Once the sauce has cooked, spritz some non-stick spray into the base of a large baking dish, add a spoonful of the sauce and spread it around. Add a layer of eggplant, then spread some sauce over, and sprinkle on some shredded cheese. Repeat until all the eggplant and sauce have been used, finishing with the sauce.Low Carb Moussaka - a delicious version of the classic Greek dish. LCHF recipe.

Spread the topping mixture over everything, making sure all the eggplant is covered by either the sauce or topping. Add extra cheese if you like!

Bake in a preheated oven for 30 minutes. Serve with salad.

Low Carb Moussaka - a delicious version of the classic Greek dish. LCHF recipe.

Low Carb Moussaka #lowcarb #lchf #moussaka Click To Tweet
Low Carb Moussaka

Low Carb Moussaka

Yield: 4
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes

This delicious low carb moussaka is always a hit in my house! Gluten free and LCHF comfort food recipe.

Ingredients

for the meat sauce

  • 1 tbs olive oil
  • 1 lb ground lamb
  • 2 tsp dried oregano
  • 1 tsp garlic paste or minced garlic
  • 1 tsp onion powder
  • ¼ cup red wine
  • 8 oz canned tomato sauce

for the layering

  • non-stick spray
  • 1 medium eggplant, peeled and thinly sliced
  • ½ cup shredded cheese

for the topping

  • 8 oz ricotta
  • ½ cup shredded Parmesan
  • 1 egg

Instructions

  1. Preheat oven to 375F.
  2. To make the meat sauce, heat the oil in a large pan then add the ground lamb. Cook until browned.
  3. Add the other meat sauce ingredients, bring to a boil, then let simmer for 30 minutes.
  4. Spray a baking dish with non-stick baking spray and add a little of the meat sauce to the base.
  5. Layer the eggplant slices with the meat sauce, adding some shredded cheese to each layer. Finish with the meat sauce.
  6. To make the topping, combine the three topping ingredients together in a bowl. Spread over the meat and eggplant.
  7. Bake for 30 minutes.

Notes

9g net carbs per serving (a quarter of the recipe)

Nutrition Information
Yield 4 Serving Size One quarter
Amount Per Serving Calories 616Total Fat 45gSaturated Fat 21gCholesterol 172mgSodium 718mgCarbohydrates 13gNet Carbohydrates 9gFiber 4gSugar 7gProtein 36g

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Low Carb Shepherd's Pie - Noshin' & Num Nums

Tuesday 31st of March 2020

[…] Low Carb Moussaka […]

Cathy Rhodes

Wednesday 1st of January 2020

Simmering the meat sauce with a stick of cinnamon is THE classic Greek meat sauce and is crucial flavoring. Make sure you use sugar free tomato sauce to keep the carb count as low as possible. Salting the eggplant helps remove excess moisture so you don't end up with a "wet" Moussaka.

Donna Jacob

Tuesday 19th of February 2019

How does 1 8oz. can of tomato sauce and 1/4c. red wine make enough sauce?

Georgina

Wednesday 20th of February 2019

I always keep the tomato sauce quantities much lower than traditional recipes to keep the carb count down. With all that topping the final result isn't dry at all!

Sheri

Saturday 16th of February 2019

what sized baking dish do you use?

Georgina

Tuesday 19th of February 2019

It's an oval dish, roughly 10-12". I hope that helps!

Cheryl

Sunday 29th of April 2018

Do you need to soak and salt the eggplant to get rid of the bitterness?

Georgina

Monday 30th of April 2018

No - I don't find that necessary these days - I think we must get a variety that doesn't need it!

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