Reviewed: Nov. 11, 2009

This recipe was ok, but really time consuming, it took me more than the cook time suggested. Probably will not make this again unless I have more time to spend cooking.

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MISS ALLI

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2009

I have been a vegetarian for over 9 years and this is one of the best vegetarian dishes I have ever made.

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sarah jane

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Reviewed: Oct. 5, 2009

This is very flavorful but geez is it a production to make... A dish for rare nights when I have a couple hours to get something together for dinner. The only change I made was to replace the feta for mozarella - the feta is probably better (and more authentic) but I didn't have any. I'm happy there are leftovers.

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MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Flushing, New York, USA

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Reviewed: Sep. 21, 2009

This took 3 hours to make. I roasted the veggies in two sheet pans. I added more lentils and less potatoes than the recipe called for, but I should have stuck to the directions. Wish I would have been braver on the nutmeg and cinnamon. I just added two small pinches of nutmeg to the bechamel and sprinkled a little cinnamon over the roasted potatoes. Next time I'll use a cinnamon stick in the tomato reduction. And next time, I'll do some chopping and lentil cooking ahead of time. I would have given it four stars last night right out of the oven, but it tastes REALLY good the next day. The flavors have really melded together. Yum!

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jodi8788

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Reviewed: Sep. 16, 2009

This was a very good dish. I have never had it before but was looking for a vegan recipe with eggplant. I substituted the egg for egg-replacer and also used nutritional yeast flakes for that cheesy flavor in the white sauce. The kids had multiple helpings. I also added a touch of cayenne and salt to the white sauce and used roasted tomatoes. Will definitely make again! Thanks!

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MIKSADIE

Cooking Level: Intermediate

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Reviewed: Sep. 15, 2009

I'm so impressed with this recipe. Did make some minor changes- for some reason, I love dried lentils much better than canned. They only take 30-40 minutes to cook and you don't have to presoak. I halfed it for our small family but used more lentils and tomatoes. I added a bay leaf in the tomato mixture. Rather time consuming but well worth the effort.

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Culinary Chef

Cooking Level: Professional

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Reviewed: Sep. 14, 2009

This recipe took a little too long, and later I learned that I could have baked the zucchini, potato and eggplant slices. Pan-fried slices aside this was one of the most amazing meals I've had in a while, woah amazing, we will definitely be having this again sometime soon - with baked instead of pan-fried veggies! Thanks you for sharing this recipe!

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halli

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Reviewed: Aug. 12, 2009

We used bulk black beluga lentils which we boiled with thyme- it added a great flavor. I think we'll cut back on the feta, maybe use 1/2-3/4 cup instead of 1 cup because the bechamel sauce was so rich. It did take a little time but that just means my husband and I got to hang out. All in all, delicious!

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yenik99

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Reviewed: Aug. 10, 2009

Time-consuming. Was pretty good but not a five-star. I thought it was fairly bland. Held together well. Used dried lentils becuasse I couldn't find canned. Picture doesn't match recipe. I thought moussaka had mashed potatoes on top like the picture.

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Debbie

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Reviewed: Aug. 9, 2009

does take a long time to make though.

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tessat

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Reviewed: Jul. 31, 2009

This is delicious! I followed the recipe exactly and it turned out great!

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Kevin

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Reviewed: Jul. 30, 2009

OMG! This is absolutely delicious. Anyone who tasted it insisted on the recipe. I will tell you, though, it takes a while to prepare and you'll use a TON of olive oil to brown the slices of eggplant, potatoes, and zucchini. Well worth the time and effort, though!

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Kathryn

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Reviewed: Jul. 25, 2009

I love this recipe. It's very adaptable to what you have on hand. I used summer squash in place of zucchini, and added about 2 cups lentils instead of half a can the recipe calls for. I would add more tomatoes next time. I almost skipped the white sauce, but I'm glad I didn't. It's delicious and was easy to make. I didn't have parmesan, so I left it off. Maybe a cracker or bread crumb topping would be good on it too. You could top it with biscuits or dumplings, or even a corn bread topping. Endless possibilities. I used cooking sherry instead of white wine vinegar. I used cheddar cheese instead of feta because that's all I had. It was great. So many different ways you can change this up. Yummy.

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Hillary

Cooking Level: Intermediate

Home Town: Little Rock, Arkansas, USA

Living In: Wichita, Kansas, USA

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Reviewed: Jul. 18, 2009

I like the idea of layering these vegetables. I had too much zucchini and yellow squash in our garden; I ran out of ways to prepare them. This is a great alternative zucchini recipe. I know this is a moussaka recipe but I deleted the (bechamel) topping...last step to cut down calories and time in preparation! It still tasted great! Will prepare again!

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desiderata

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Reviewed: Jul. 10, 2009

great recipe, but i found that i did not have enough of the vegetables to make more than one layer of each.

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amanda

Cooking Level: Intermediate

Living In: Niagara Falls, New York, USA

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Reviewed: Jul. 8, 2009

Scrumptious! Slightly time consuming to make, yes, but at least the effort was well worth it. Not all delicious dishes can be made in 10 minutes. I had plenty of extra moussaka and so I sliced the remaining amount into individual portions and put in the freezer. I enjoyed the dish just as much a week later. Nice to know thawed and reheated this meal still tastes great!

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ctcountrygal

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Reviewed: Jul. 2, 2009

it took a long time to make, but it was so delicious that it was well worth the time and effort. i loved the lentils.

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RozA3754

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Reviewed: Jun. 17, 2009

My husband and I enjoyed this recipe very much. I made a few changes: 1) roasted the eggplant, zucchini, and potatoes (used little new ones), with a bit of salt, on cookie sheets in hot oven about 15-20 min; 2) added cinnamon to tomato/lentil mixture; 3) cooked 1/2 cup of dry lentils in 1 cup of water for 20 min instead of using canned; 4) used fat-free herbed feta; 5) added more onion, garlic, nutmeg and parmesan. It is a bit time consuming but if you roast the veggies (I didn't peal any of them) and cook the lentils while you get the onion/tomato mix going, everything is ready to layer together at about the same time. By roasting the veggies and using fat-free feta, I was able to lower the fat in this recipe - always a good thing. Not quite like the true Greek version, but a pretty darn good, healthier substitute.

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