Upside Down Greek Moussaka
Divinely delicious, healthy and full of colour. This upside down moussaka has it all.
Ingredients
- 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
Instructions
- 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.