Moussaka

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 large onions, chopped
• 3 tablespoons oil
• 1 1/2 lbs mushrooms, sliced
• 1/4 cup dry 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

Recipe

• 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.