Vegetarian Moussaka

"Comes out excellent but takes a long time to make. Just to clarify matters, every time the word "Drain" is mentioned in steps 1-4, they really mean "Remove ingredients from skillet and place aside on..." See more a plate". Otherwise you will be mixing the ingredients all together and not browning them separately. "

"This was DELICIOUS! And I agree with previous reviewer, it can be done in no time at all! First, I couldn’t find canned lentils, so I bought a bag and because I was doubling the recipe, I estimated a..." See morend used ½ the bag. I soaked them overnight, then added some chicken broth and boiled them for 15-20 minutes. Agree with previous reviewer....don’t fry each veggie..just roast them all together! If you don’t have one already, get a mandolin – Pampered Chefs new one is GREAT! I peeled the eggplant and sliced it up. Then sliced the Zucchini (didn’t peel) Beset change was that I used RED Potatoes, which I love anyway, but better yet, you don’t have to peel! I put it all in a big roaster pan, coated them with Peanut Oil (can handle higher heat) and roasted them at 450-500 for 30-50 minutes (my oven cooks fast). While they were cooking, I cooked up my onions and garlic added in the tomatoes, lentils, oregano and parsley and the cooked lentils. (I took previous recommendation and added some cinnamon to this mixture) I layered 1/3 of this vegetables in the bottom of my 9x 13 pan, then ½ of the onion/tomatoes mixture, then sprinkled Feta Cheese. Repeat (1/3 veggie, rest of onion/tomato/feta) then top with remaining veggies and feta. Bake for 25 minutes. For the Béchamel sauce – I added more cinnamon and some nutmeg to this and it made it perfect! Since I had doubled the recipe, I doubled this sauce – but I only used ½. I’ve made twice since and am making it again his week for "

"This recipie was very tasty, an excellent blend of flavors. Grilling the vegetables instead of frying was a great idea, tasted great and a time saver. I omitted the potatoes, however. I also used a ..." See morehalf a cup of dry lentils instead of the canned ones. Of course I boiled them before adding them to the filling. The only eensy weensy gripe I have about this recipie is that it was very crumbly and fell apart (which of course didn't affect the great taste) when serving. When I was in Greece, I remember that Moussaka was very firm, and looked kind of like little pieces of cake. I think I will try blending into a paste about half of the lentil filling with a little egg and flour, and then mix that with the rest of the filling. That should make it stick together a little more."