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. Penni Micca says

    I have not tried this recipe…yet. I host a Canadian Thanksgiving family gathering every year (same day as Indigenous People Day). I keep a vegetarian house, however most of my guests are carnivores. I think this will be the perfect main dish! Last year we did a vegetarian shepherds pie that used mushrooms instead of lentils. Like this recipe (surprisingly) labor intensive, but it was worth it. Looking forward to resuming this (post pandemic) family holiday, great dish…. Thanks Tori!

  2. Bella says

    5 stars
    I absolutely love this recipe! I have made it several times, my family loves it. I am prepping some frozen dishes before I go into labor – wondering if you have ever cooked then frozen this?

    • Tori Avey says

      Congrats on your upcoming delivery! I have not frozen this but I think it should freeze really well. This recipe is a lot of work for someone towards the end of pregnancy… I’m impressed!

  3. Sukanya says

    5 stars
    Made this recipe for the first time for a friend’s surprise birthday party. Was super hit. Everyone devoured it, Many asked for the recipe, then shuddered learning about the steps and time it takes to assemble and ultimately suggested I make again! ;-D
    Yes, it took a good 3 and half hours from start to finish, but it was sooo worth it. Definitely a keeper and may end up being a side for Thanksgiving.
    Thank you so much for this recipe.

  4. Lesley says

    5 stars
    Brilliant recipe. Love the fact fact the veg is roasted…so easy to do. I have made lamb lasagne for years and always used cream plus 2 eggs, 50g cheddar cheese and 25g parmesan for the topping so did that here. I find it a bit lighter than a bechamel sauce (and quicker). I used manchego (sheep’s cheese) this time and non lactose cream as my son”s girlfriend can’t eat normal dairy. Everyone loved it. Will definitely become a favourite go to recipe. Thank you.

  5. Eliot says

    5 stars
    Beautiful! I heat the milk and put onion, fresh bay leaf and peppercorns, which is strained when added to the bechamel, a little bit more work, but an extra layer of awesomeness in this amazing recipe. It’s straightforward, not complicated, just alot of work, use a mandolin or benriner to slice, save a bit of time. Made it twice now, it’s a family favourite, with many more to come. Thank you so much for sharing, it’s amazing!

  6. Cheri says

    5 stars
    This dish is exceptional. It took me two hours to assemble, but it was worth it, and I would do it all over again. I was not raised eating eggplant…or lentils…or moussaka. I tried making traditional moussaka 40 years ago and concluded that I must not like eggplant. Over the years, I changed my mind when I discovered Eggplant Parmesan, and I have also taken a liking to Lentil Stew. Still, I was skeptical about the dill and the nutmeg in this recipe. Boy, was I wrong. I followed the recipe to a t, and I simply could not believe how good it is. There is absolutely nothing that I would do to make this dish any better. Bravo, Tori, bravo!

    • Tori Avey says

      Yay! So glad you enjoyed it. It is a lot of work, for sure – I just can’t think of a way to streamline it any more without sacrificing on the flavor. It’s a project worth doing, for sure!

  7. Rhea says

    5 stars
    This is sooooooooo good. After trying this at 2 different Turkish restaurants, I have to say this almost tastes the same! Really really good and worth the effort as it makes a large batch 🙂

  8. Mike Burdett says

    Think Tori must be using a blast furnace to brown the veggies in 15mins, found i had to finish under the grill to achive this! Also the recipe is incredibly rich and could use less cheese and more lentils. Found use of “cups” of things as a unit of measure not incredibly helpful. The betchumel? sauce was easier to start in the microwave, finishing with the whisking egg & nutmeg thing in the pan. With these tweaks i would cook this again despite the absolute mayhem it makes of your kitchen. Baking trays, pots and pans EVERYWHERE. You will need plenty of trivets/heatproof surfaces.

    • Tori Avey says

      Happy you liked it Mike. The veggies should definitely brown at 500 degrees (this is extremely hot) – are you sure you had the oven temperature correct? Sorry you found the sauce/cheese too rich. I like this the way it’s written; the richness makes what would normally be a light side dish more of a hearty and filling main course. Anyway, glad you found some modifications to suit you!

  9. Gabrielle says

    5 stars
    I’ve just done all the prep for the Mousakka. Can you assemble it and put it in the fridge till ready to cook? I will add the sauce before it goes in the oven

    • Tori Avey says

      Yes, for up to a day ahead – add sauce right before it goes in the oven. If you’re cooking it from the refrigerator you will need a slightly longer cook time.

  10. Molly says

    5 stars
    Fantastic recipe. Tried this today and was a hit with the family. Perfect instructions – very easy to follow. Thank you so very much for this delicious one. A keeper for sure..

  11. Penny Hibbs says

    I’ll be making this for Purim. I know it’s complicated, and takes awhile, but I’ve got enough time to do it, and it’s gonna be really good. Thank you for sharing it. Sincerely

    • Bushra says

      5 stars
      I absolutely loved the recipe made it loads of times now, especially at family dinners and parties goes down even with the kids, and mine are fussy eaters so its a live safer to make beforehand and freezes well too.

      Easy to follow recipe, all the tips are really useful and the page is really well laid out and easy to follow.
      Thank you Ms Avey as a busy mum i appreciate every little help especially during Covid lock down period.

  12. Heather says

    5 stars
    This is one of the most amazing things I’ve eaten in a long time. I don’t miss the meat and it’s super flavorful. I didn’t have fresh dill so I used about a tablespoon of dried dill. I added a little most salt and pepper and nutmeg to the white sauce.

  13. Katherine Ryan says

    5 stars
    WOW! Absolutely fantastic! I made two changes….not big on zucchini so I omitted that. And I don’t like beans or lentils so I used mushrooms. This is the first comment I have ever left on a recipe. This was most delicious and will definitely make again! Thank you!

  14. Olivia says

    5 stars
    I made a huge batch of this yesterday for for 20 veggies and it was a roaring success!
    I can confirm that it really is just incredibly delicious, having eaten it for tea last night and again for lunch today.

    The lentils work so well to give body to the sauce, however I made the mistake of using tinned plum tomatoes and added all of the juice too so had to spend some time cooking it down as it was too liquidy.

    I added roasted slices of sweet potato to bulk the layers up a bit then ran out of time so cooked the sliced courgette/zucchini in the sauce instead. I didn’t use parmesan as it was vegetarian so instead added mature cheddar into the bechamel and topped with mozzarella.
    Can’t recommend enough! Well worth the time and patience.

  15. Renee says

    5 stars
    I made this for Christmas Eve dinner for my vegetarian sister. She raved about it so much, we all decided to try a piece with our meal. Everyone loved it. The cayenne pepper added more kick than I thought it would. It is time consuming a bit but worth the effort for a special occasion meal. Next time, I’m going to skip roasting the zucchini. After all that cooking time, they really did hold up and were mushy. Other than that, it is delicious and worthy of the time taken to make it. Thanks for the great recipe!

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