Prep 30 mins
Cook 1 hr
This is a wonderful moussaka! Adapted from Moosewood.
- 2 large onions, chopped
- 3 tablespoons oil
- 1 1⁄2 lbs mushrooms, sliced
- 1⁄4 cup dry white wine
- 3 tablespoons tamari soy sauce
- 2 teaspoons dried basil or 2 tablespoons fresh basil
- 2 teaspoons dried dill weed or 2 tablespoons fresh dill
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 lb ground lamb, browned in skillet (or chopped leftover cooked lamb more or less)
- 1 1⁄2 tablespoons cornstarch, dissolved in
- 2 tablespoons cold water
- 3 cups feta cheese (1 1/4 pounds)
- 6 eggs, lightly beaten
- 1⁄4 teaspoon ground black pepper
- 1 1⁄2 cups tomato juice
- 2⁄3 lb lasagna noodle (gf if necessary)
- 1⁄2 cup breadcrumbs (gf if necessary)
- 1 teaspoon sweet Hungarian paprika
- In a large soup pot or skillet, saute' the onions in 3 tablespoons of oil until translucent.
- Add the mushrooms and continue to saute' for several minutes, stirring frequently.
- Mix in the wine, soy sauce, herbs, salt, and pepper and simmer, covered, stirring occasionally, for about 20 minutes, until the mushrooms are brown and have released their juices.
- When the mushrooms have cooked, remove them from the heat and stir in the cornstarch mixture.
- Return to the heat for a few minutes, stirring continuously, until the mixture begins to thicken.
- Set aside.
- Combine the feta, eggs, and black pepper in a medium bowl.
- Assemble the moussaka.
- Coat the bottom of a deep, oiled, 12-inch square baking pan with about 1/2 cup of tomato juice.
- (NOTE: I use a regular lasagna pan and only enough noodles to fit each layer without overlapping.) Arrange a layer of uncooked, dry lasagna noodles (they will cook in the casserole), 1/3 cup tomato juice, half of the mushroom sauce, all of the lamb, and all of the bread crumbs.
- Continue to layer 1/3 cup tomato juice, noodles, the rest of the tomato juice, the rest of the mushroom sauce, and top with feta mixture.
- Sprinkle paprika over the moussaka and bake it at 350 degrees F for 45 minutes, until golden and bubbly.
- Allow the casserole to set for 5 to 10 minutes before serving.
this is more of a lasagna dish than a traditional moussaka, but the flavors were very nice together and it cooked up beautifully. i used the no cook lasagna noodles and it worked like a charm! thanks ginny