Croatian vegetable-cheese mousaka.
2 chopped onions
3 Tbsp vegetable oil
1 1/2 lbs sliced mushrooms
1/4 C dry white wine
3 Tbsp tamari soy sauce
2 tsp dried basil
2 tsp dried dill weed
1 tsp salt
1/2 tsp pepper
4 zucchini, sliced into 1/2" rounds
2 tbsp vegetable oil
1 1/2 Tbsp cornstarch dissolved in 2 Tbsp water
3 C (1 1/4 lb) grated feta cheese
6 lightly beaten eggs
1/4 tsp black pepper
1 1/2 C tomato juice
2/3 lb lasagne noodles
1/2 C bread crumbs
1 tsp paprika
Saute onions until translucent. Add mushrooms and saute. Mix in wine,
soy sauce, herbs, and simmer covered for about 20 minutes.
Meanwhile, brush zucchini slices with oil and bake 10 minutes at 450F, until
tender but still firm.
When the mushrooms have browned and released their juices, remove from heat,
stir in cornstarch, and return to heat, stirring, until thickened. Remove.
Combine feta, eggs, and pepper in a bowl.
Oil a deep 12" square baking pan.
Coat the bottom with 1/2 C tomato juice.
Arrange a layer of uncooked noodles, 1/3 C tomato juice, half of the mushrooms,
an overlapping layer of zucchini, and all the bread crumbs.
Continue to layer 1/3 C tomato juice, noodles, the rest of the juice, the rest
of the mushrooms, and top with the feta mixture.
Sprinkle paprika over the mousaka and bake at 350F for 45 minutes until
golden and bubbly. Allow to set for 5 to 10 minutes before serving.
Source: Sundays at Moosewood Restaurant.
Copyright 1998 Ken Shirriff