Dairy-Free Musaca
Experience a wholesome twist on a classic with this delicious Dairy-Free Musaca! Perfect for those seeking a lactose-free alternative, this recipe layers tender, golden potatoes with a flavorful blend of seasoned ground beef or lamb, aromatic herbs, and a creamy coconut milk-based sauce infused with nutritional yeast for a cheesy undertone without dairy. Simple yet satisfying, this musaca is baked to perfection, resulting in a comforting dish that's both hearty and healthy. Ready in just 80 minutes, with 6 generous servings, it's ideal for family dinners or meal prep. Packed with key ingredients like olive oil, garlic, and nutmeg—which lend depth and richness—this Dairy-Free Musaca is a must-try for anyone looking to enjoy Mediterranean-inspired flavors without compromise.
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Recipe Information
Ingredients
- 5 medium potatoes
- 3 tablespoons olive oil
- 1 large onion
- 3 cloves garlic
- 500 grams ground beef or lamb
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 400 milliliters coconut milk
- 2 tablespoons cornstarch
- 0.25 teaspoon nutmeg
- 3 tablespoons nutritional yeast
Instructions
Preheat your oven to 180°C (350°F).
Peel and slice the potatoes into 1/4-inch thick rounds.
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced potatoes in batches, cooking until lightly golden on both sides. Set aside on paper towels to drain excess oil.
In the same pan, add the remaining tablespoon of olive oil. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
Add the ground beef or lamb to the pan, breaking it apart with a wooden spoon. Cook until browned, about 8 minutes.
Stir in the tomato paste, salt, black pepper, oregano, and thyme. Cook for another 2-3 minutes, allowing the flavors to blend.
In a small saucepan, combine the coconut milk, cornstarch, nutmeg, and nutritional yeast. Whisk together over medium heat, stirring constantly until the mixture thickens, about 5-7 minutes.
In a greased 9x13-inch baking dish, layer half of the cooked potatoes. Spread the meat mixture evenly on top, then layer the remaining potatoes over the meat.
Pour the coconut milk sauce evenly over the top layer of potatoes, spreading it out with a spatula if needed.
Bake in the preheated oven for 35-40 minutes, or until the top is set and lightly golden.
Allow the musaca to cool for 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.0 g | 186% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 400 mg | 133% | |
| Sodium | 2945 mg | 128% | |
| Total Carbohydrate | 298.6 g | 109% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 53.4 g | ||
| Protein | 124.1 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 361 mg | 28% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 8098 mg | 172% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
