Moussaka
- Ready In:
- 1hr 30mins
- Ingredients:
- 19
- Serves:
-
8
ingredients
- 2 large onions, chopped
- 44.37 ml oil
- 680.38 g mushrooms, sliced
- 59.14 ml dry white wine
- 44.37 ml tamari soy sauce
- 9.85 ml dried basil or 29.58 ml fresh basil
- 9.85 ml dried dill weed or 29.58 ml fresh dill
- 4.92 ml salt
- 2.46 ml fresh ground black pepper
- 453.59 g ground lamb, browned in skillet (or chopped leftover cooked lamb more or less)
- 22.18 ml cornstarch, dissolved in
- 29.58 ml cold water
- 709.77 ml feta cheese (1 1/4 pounds)
- 6 eggs, lightly beaten
- 1.23 ml ground black pepper
- 354.88 ml tomato juice
- 302.54 g lasagna noodle (gf if necessary)
- 118.29 ml breadcrumbs (gf if necessary)
- 4.92 ml sweet Hungarian paprika
directions
- 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.
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RECIPE SUBMITTED BY
GinnyP
Seattle, Washington