Gluten-Free Musaca
Discover the comforting flavors of Gluten-Free Musaca, a hearty and wholesome dish that reimagines the classic Balkan casserole for gluten-free diets. This recipe layers tender potato slices with seasoned ground beef infused with aromatic cinnamon, garlic, and onion, creating a rich and satisfying base. Topped with a silky egg and milk mixture and finished with a golden layer of parmesan cheese, each bite offers a delightful balance of creamy and savory textures. Perfect for family dinners or special occasions, this musaca is baked to perfection and garnished with fresh parsley for a burst of color and flavor. Ready in just over an hour, it serves as a gluten-free masterpiece that proves comfort food can be both traditional and accessible!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g ground beef
- 1 large onion
- 3 garlic cloves
- 3 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 0.5 tsp ground cinnamon
- 2 tbsp tomato paste
- 4 medium potatoes
- 1 large egg
- 180 ml milk
- 50 g parmesan cheese
- 2 tbsp parsley
Instructions
Preheat your oven to 180°C (350°F). Peel the potatoes and slice them into 1/4-inch thick rounds. Set aside.
Finely chop the onion and garlic cloves.
In a large skillet, heat olive oil over medium heat. Add the chopped onions and garlic, sauté until onions are translucent, about 5 minutes.
Add the ground beef to the skillet. Cook, breaking up the meat with a spatula, until fully browned and cooked through, about 8 minutes.
Season the meat with salt, black pepper, and ground cinnamon. Stir in the tomato paste and mix well. Remove from heat.
In a greased baking dish, layer half of the potato slices on the bottom. Spread the cooked meat mixture evenly over the potatoes.
Cover the meat layer with the remaining potato slices, ensuring an even distribution.
In a small bowl, whisk together the egg and milk. Pour the mixture over the musaca layers, ensuring it sinks through to all layers.
Sprinkle grated parmesan cheese evenly on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the potatoes are tender.
Garnish the musaca with freshly chopped parsley before serving.
Allow the dish to cool for 10 minutes before cutting and serving. Enjoy your Gluten-Free Musaca as a main course delight!
Nutrition Facts
Calories |
2760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.3 g | 203% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5668 mg | 246% | |
| Total Carbohydrate | 213.0 g | 77% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 32.2 g | ||
| Protein | 138.2 g | 276% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 973 mg | 75% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 6614 mg | 141% | |
*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.
