About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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  1. Dee Drummond-Goldman says

    Hi! Just making right now for first night of chanukah! If I’m making ahead, do I do the first 20 minute cooking, cool and then refrigerate and do the last 30 minutes tomorrow when the béchamel sauce is added?

  2. Barb says

    I just discovered this site and am glad I did. I’d like to make the vegetable moussaka but am wondering if instead of partially cooking and then adding bechamel the day of, could I assemble the whole uncooked dish the day before including the bechamel and cook the following day. I am making a few labour intensive dishes for a group of 20 so anything I can do ahead of time would be helpful.

    • Tori Avey says

      I have never tried it this way so I cannot promise it will turn out. It might be fine, but with a big group I wouldn’t want to steer you wrong by recommending something I haven’t tried yet.

  3. Ann Dewar says

    4 stars
    This is yet another amazing recipe, Tori, thank you so much. I only left out the 5th star because it does take soooo long to make and there are lots of recipes on your site that take less time that are just as delicious. However, if you have plenty of time or there are a couple of you making it, this is fantastic and I made a vegan version using almond milk, Tomor and Sheese which was almost as good.

  4. Laura says

    Family doesn’t like lentils. Anything else you can suggest, like rice or buckwheat kasha or even cannolini beans that would work?

    • Tori Avey says

      Sautéed vegetarian ground “beef,” or chickpeas (which will not have the same texture, but will have a nice flavor and will work well in the dish).

  5. Batbara Agabbe-Harris says

    This looks really good! Was wondering if I could substitute something else for the lentils…or just leave them out.
    Thanks. Barbara

    • Tori Avey says

      You could use sautéed vegetarian ground beef or chickpeas. I wouldn’t leave the lentils out without subbing, as they add texture and “meatiness” to the dish.

  6. Susan F says

    Would you recommend making the entire dish the day before, then reheating at serving time? If so, what temperature and how long? Or cook vegetables and assemble, put in the fridge and finish the next day? Or cook veg, assemble, bake and finish the next day with bechamel? Could you bake veg and top with bechamel, then put in fridge and finish baking when guests arrive? I prefer to have as little to do as possible after dinner guests arrive.

    Thank you for any suggestions!

    • Tori Avey says

      I recommend making ahead and assembling everything up until the béchamel sauce. A couple of hours before serving, take out the moussaka from the refrigerator and let it come to room temp. Make the béchamel sauce, top and bake. You could technically bake the whole thing ahead (including béchamel) and reheat at 350 degrees F for 45 minutes or so (I don’t have an exact time, you’d have to check it to make sure it’s heated through). Making the béchamel fresh will result in a nicer presentation. Enjoy!

  7. Fiona R says

    5 stars
    I’ve made this a few times and it’s an absolute winner. I personally prefer it over the greasy meat versions and the flavours are amazing. I normally make it gluten free by using GF flour abd I am shortly about to try making a vegan GF version using olive oil and soy milk. Any ideas on what to subsitute for the pecorino and fetta?

    Also can you freeze this before adding the bechamel sauce or after?

  8. Anthea says

    5 stars
    Delicious! Thanks for lush recipe and the photos helped! I’ve wanted to make Moussaka for years and I’m delighted by it! 🙂

  9. Leah Spitzer says

    5 stars
    Looks wonderful. I had vegetable moussaka at a Greek restaurant recently and am looking forward to making my own. What about substituting sweet potatoes for the russets?

  10. MaryAnn Barocio says

    5 stars
    My husband had been asking me to make moussaka but I was hesitant and didnt have a recipe. I found Tori’s and gave it a try. My husband has not stopped raving about it! It was delicious and well worth the hours involved. At our favorite Greek restaurant in Greektown Detroit they serve it with a gravy. Does anyone have a recipe that would be worthy of this dish? Thank you Tori.

  11. Whitney R says

    5 stars
    Made this dish for a “Ladies’ Night” where one is Vegetarian and multiples are Low Carb. Can I just say WOW! Everyone loved it and everyone wanted the recipe. The only thing i wasn’t sure of was that we liked the Zucchini and Potoato but not the Eggplant. Curious as to why? Regardless, I’m glad I keep deli containers as my vegetarian friend wanted to take it home to share with her husband!

    • Tori Avey says

      Hi Whitney! You can easily sub the eggplant for additional thin potato slices. It’s there to hold everything together, but potatoes work just as well. Glad you enjoyed it!

  12. Juliana says

    Hi, my name is Juliana, from South Africa. I eat gluten free. When I make a Mussaka, I use riceflour to make my béchamel sauce. It thickens up well.

  13. Juliana Williams says

    5 stars
    OK … done …. a lot of pots and pans later, it was pretty easy to make…. I couldn’t find porcini mushrooms so used portabello… I would use a lot more the next time….they definitely add to the flavor… also don’t skimp on the aubergines .. they shrunk and practically disappeared after I took them out of the oven … so more needed next time… apart from that, it was delicious…. will try again 🙂

  14. Simon says

    4 stars
    Fantastic recipe. I found that the cinnamon was a little overpowering though, I’ll use a 1/4 tsp next time.

  15. Zara says

    5 stars
    I am working in nursery and I made it for the children they liked it. I did not put salt and i used only cheddar cheese. …sometimes It’s very difficult to find vegetables dish which they will like … Thanks

  16. Renee says

    I made this and the eggplant got a little soggy. I’m not sure if i cut it too thin, roasted it too long or with too much oil. Also my white sauce on the top didn’t get brown, but I didn’t want to bake it any longer because I sensed it was getting soggy. My guests still ate it and enjoyed it though! If anyone has any advice on getting a good consistency for the veggies let me know. I didn’t use a mandolin, but I did slice everything very thin.

    I think this dish has potential from reading the other reviews. I don’t mind all the steps, so I will try this again.

    • Tori Avey says

      Hi Renee! I do think that perhaps your vegetables were cut a bit too thin. They should be about 1/2 inch thick; if they are too thin all of the liquid will evaporate when you roast and they will not hold up well in the finished casserole. The white sauce can be browned under a broiler, if you use a ceramic or metal baking dish– glass should not be broiled. Good luck!

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