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“This is a wonderful moussaka! Adapted from Moosewood.”
1hr 30mins

Ingredients Nutrition


  1. In a large soup pot or skillet, saute' the onions in 3 tablespoons of oil until translucent.
  2. Add the mushrooms and continue to saute' for several minutes, stirring frequently.
  3. 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.
  4. When the mushrooms have cooked, remove them from the heat and stir in the cornstarch mixture.
  5. Return to the heat for a few minutes, stirring continuously, until the mixture begins to thicken.
  6. Set aside.
  7. Combine the feta, eggs, and black pepper in a medium bowl.
  8. Assemble the moussaka.
  9. Coat the bottom of a deep, oiled, 12-inch square baking pan with about 1/2 cup of tomato juice.
  10. (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.
  11. 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.
  12. Sprinkle paprika over the moussaka and bake it at 350 degrees F for 45 minutes, until golden and bubbly.
  13. Allow the casserole to set for 5 to 10 minutes before serving.

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