Moussaka

"This is a wonderful moussaka! Adapted from Moosewood."
 
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Ready In:
1hr 30mins
Ingredients:
19
Serves:
8
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ingredients

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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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Reviews

  1. 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
     
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