Dairy-Free Musaca

Discover a delicious twist on a classic with this Dairy-Free Musaca, a comforting casserole perfect for anyone craving a hearty yet dairy-free meal. This recipe layers tender, golden-fried potato slices with a rich and savory filling of spiced ground beef or lamb, enhanced with earthy notes of oregano and thyme. The magic lies in the velvety coconut milk sauce, thickened with cornstarch and infused with nutmeg and nutritional yeast for a creamy, cheesy flavor—without any dairy. Baked to golden perfection, this crowd-pleaser is ideal for family dinners, meal prepping, or entertaining guests. Quick to prepare and packed with wholesome, satisfying ingredients, this dairy-free spin on musaca is sure to become a new household favorite!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Peel and slice the potatoes into 1/4-inch thick rounds.

Step 3

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.

Step 4

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.

Step 5

Add the ground beef or lamb to the pan, breaking it apart with a wooden spoon. Cook until browned, about 8 minutes.

Step 6

Stir in the tomato paste, salt, black pepper, oregano, and thyme. Cook for another 2-3 minutes, allowing the flavors to blend.

Step 7

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.

Step 8

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.

Step 9

Pour the coconut milk sauce evenly over the top layer of potatoes, spreading it out with a spatula if needed.

Step 10

Bake in the preheated oven for 35-40 minutes, or until the top is set and lightly golden.

Step 11

Allow the musaca to cool for 10 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(2224.1g)

Amount per serving	% Daily Value*
Calories	2960.9

Total Fat 145.0g	0%
Saturated Fat 47.5g	0%
Polyunsaturated Fat 4.0g
Cholesterol 400mg	0%
Sodium 2944.7mg	0%
Total Carbohydrate 298.6g	0%
Dietary Fiber 30.6g	0%
Total Sugars 53.4g
Protein 124.1g	0%

Vitamin D 0IU	0%
Calcium 361.1mg	0%
Iron 28.0mg	0%
Potassium 8098.2mg	0%

*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.

Source of Calories

Fat: 43.6%

Protein: 16.6%

Carbs: 39.9%