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