6 Reviews

I absolutely loved this. I wasn't sure about what type of lentils to use (red, green, puy?), but eventually ended up buying a pack of ready-to-eat puy lentils which required no prep or cooking and they worked brilliantly. I left out the mushrooms 'cos I hate those, but added some sliced courgettes which I oven cooked at same time as the eggplant. Will be making this again and again. And am hoping it'll freeze OK since it would be a nice 'comfort food' meal to have readily available.

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K8tee June 25, 2013

My Greek husband was just telling he he missed Moussaka - we're vegetarian now. It was totally worth the effort. He said it was spot on. I will definitely be making this delicious dish again. Thank you!

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hlkljgk March 18, 2010

Moussaka is a dish I have loved since I was a little kid - this vegetarian version is delicious!!

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Ethan Barrow January 11, 2009

I absolutely loved this! At first, I thought that it would be kind of gross with the cheesy sauce and the lentils, but everything actually tasted really well together! I am completely in love with this! It does take a while to make, but it's so worth it! My whole family loved this and I will surely be making it again! Thanks so much for posting this recipe!

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Ukosherian August 11, 2008

WOW!!! Lots of work but SO good!!! To me this is better than meat Moussaka. The 2yr old, 14yr old, 19yr old, & 28yr old (vegetarian) brother gobbled it up...Mom & Dad too! There's even enough for leftovers tonight...yippee!!! I didn't have any cumin on hand so subbed celery salt instead.

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crescendogal November 19, 2007

This was amazing. The only change I made was to substitute ruttabagas for eggplant, based on my personal preferance. It was so good that everyone I served it to ate thirds. I thought I'd have left-overs but, nope, it was all gone. I will always make this when serving vegetarian dinner guests. What a gem.

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neona503 January 23, 2007
Vegetarian Moussaka