layered vegan moussaka serving suggestion 1

Layered vegan moussaka

Easy and delicious layered vegan moussaka / casserole dish

These days I found myself with a few extra veggies in my fridge. This is how my recipe for layered vegan moussaka was born. I haven’t seen this recipe done this way anywhere else before, so I call it my own ‘recipe child’.

layered vegan moussaka serving suggestion 2
Layered vegan moussaka serving suggestion

You can say that moussaka is very popular where I’m from, but it’s traditionally done with meat. There are multiple variations though. The Greek version includes eggplant and potatoes, similar to my vegan layered moussaka. They also slice them in circles, not chopped in cubes. The Bulgarian and Romanian version use only potatoes in addition to meat and chop them in small cubes.

layered vegan moussaka ready
Layered vegan moussaka ready

I’ve done a more traditional-style vegan moussaka before, and back then I chopped the potatoes in cubes and made a lentil-based stuffing. Today however I’m making a layered version of the vegan moussaka experiment. I’m slicing all the veggies in circles and layering them in a casserole.

So, let’s start chopping and layering! You can also see a video below including all the steps to make this layered vegan moussaka!


  • 3 large potatoes
  • 1 eggplant
  • 1 zucchini
  • 1 large tomato
  • Tomato sauce – 1 cup
  • Fresh dill
  • Garlic powder and salt to taste
  • Olive oil – 3-4 tbsp
  • Optional: vegan mozzarella


Watch me prepare this layered vegan moussaka
  1. Pre-heat your oven to medium-high temperature
  2. Slice the eggplant and salt it, mix well and set aside. It has to rest for at least 10 minutes so it can release some water. After that, wash it frm the salt.
  3. Slice the rest of the vegetables in circles or semi-circles depending on the size
  4. Chop the fresh dill
  5. Grease your casserole with a bit of olive oil to avoid sticking.
  6. Start layering the moussaka in any order you prefer. The order I use as shown in the video and gallery is:
  • eggplant
  • spice mix (garlic powder, salt)
  • tomato juice
  • potatoes
  • garlic powder mix
  • fresh dill
  • tomato slices
  • garlic powder mix
  • zucchini
  • splash of olive oil
  • fresh dill
  • potatoes
  • last of the eggplant
  • top off with fresh dill and the other half of the tomato sauce

Bake the dish for about 45 minutes until all the veggies are soft. Optionally, add shredded vegan mozzarella (Daiya is not bad) and bake for additional 10 minutes. Serve hot!

layered vegan moussaka serving suggestion 1
Layered vegan moussaka serving suggestion

Did you like this recipe? More like this:

Vegan moussaka with lentil stuffing

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Layered vegan moussaka
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