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Categories:
onions oil mushrooms white wine soy sauce basil dill salt ground black pepper ground lamb cornstarch cold water Feta cheese eggs ground black pepper tomato juice lasagna noodle breadcrumbs sweet Hungarian paprika
Viewed: 24 - Published at: 21 days agoIngredients
- 2 large onions, chopped
- 3 tablespoons oil
- 1 12 lbs mushrooms, sliced
- 14 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
- 12 teaspoon fresh ground black pepper
- 1 lb ground lamb, browned in skillet (or chopped leftover cooked lamb more or less)
- 1 12 tablespoons cornstarch, dissolved in
- 2 tablespoons cold water
- 3 cups feta cheese (1 1/4 pounds)
- 6 eggs, lightly beaten
- 14 teaspoon ground black pepper
- 1 12 cups tomato juice
- 23 lb lasagna noodle (gf if necessary)
- 12 cup breadcrumbs (gf if necessary)
- 1 teaspoon sweet Hungarian paprika
Method
- 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.
