This greek moussaka is a dream come true. You can also make it vegan.

For those of you who are vegan, you should make the following changes to make your upside-down moussaka vegan friendly:

You must use a vegan milk of your choice instead of milk in the béchamel.

You should also replace the cheeses in the recipe with a vegan cheese of your choice.

See the execution of the recipe in pictures below...

We start by boiling our potatoes in salted water until they are soft. Drain them and leave them aside. Place them in a pyrex dish.

Chop the onion and garlic, peppers and mushrooms.

Sauté your vegetables in a non-stick pan.

Add the tomato sauce, salt and black pepper.

We also make the béchamel. Mix the olive oil with the flour. Add the milk and stir until the béchamel thickens. Add cheese, salt and black pepper and mix.

Mix the béchamel with the potatoes and spread on the pan. Spread the vegetables on top. Add the cheese and bake in the oven for 50 minutes.

If you like this recipe, you can also try some of the following recipes:

Vegan Pastitsio with Vegetables

The Lightest Pastitsio in the World | Vegan

Vegan pastitsio with minced chickpeas

Light pastitsio | Ready in 15'

Upside Down Greek Moussaka

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Divinely delicious, healthy and full of colour. This upside down moussaka has it all.


  • 1 kg potatoes
  • 1 can of tomato sauce
  • 1 tbsp olive oil
  • 1 onion
  • 2 peppers
  • 2-3 garlic cloves
  • 400 gr. mushrooms
  • salt
  • pepper
  • shredded mozzarella

for the béchamel

  • 310 ml milk of your choice
  • 30 ml olive oil
  • 32 gr. flour
  • 1 tbsp shredded chedar
  • salt, pepper, nutmeg


  • Start by boiling your potatoes in plenty of water until they are soft.
  • Drain and set aside.
  • In the meantime, you can also prepare the "minced" vegetables.
  • Heat the olive oil in a non-stick pan. Add the garlic and onion and saute for 2-3 minutes. Add the mushrooms and peppers and pour the tomato sauce. Cook until your vegetables are soft.
  • Add salt and black pepper.
  • Set aside your "minced" vegetables.
  • To make your béchamel, mix the olive oil with the flour in a saucepan. Lower the temperature and pour in the milk. Stir until your béchamel thickens. Remove from the heat and add the grated cheese, salt, pepper and nutmeg.
  • Put the potatoes in your pan and mix them with the béchamel. Spread them well on the bottom of the pan. Put the "minced" vegetables on top.
  • Spread well in one layer and cover the entire surface of the pan with grated mozzarella. Put in a preheated oven at 180C for 50 minutes.
  • Let your upside-down moussaka cool for about 20 minutes before slicing.
Course: Lunch, Main Course
Cuisine: Greek
Keyword: μουσακάς

Did you make the recipe too?

Upload a photo on Instagram and tag me (@emilyvagia) so I can see it too or send me a photo on Facebook. here.

Write A Comment

Recipe Rating