Croatian Vegetable-Cheese Musaka

Recipe Ingredients

2 cups	125g / 4.4oz	Onions - chopped (large)
3 tablespoons	45ml	Vegetable oil
1 1/2 lbs	681g / 24oz	Mushrooms - sliced
1/4 cup	59ml	Dry white wine
3 tablespoons	45ml	Tamari soy sauce
2 teaspoons	10ml	Dried basil - or 2 tbsp fresh
2 teaspoons	10ml	Dried dill weed - or 2 tbsp fresh
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly ground black pepper
3 1/2 teaspoons	17ml	Yellow summer squash or zucchini - sliced in 1/2" (medium) round
2 tablespoons	30ml	Vegetable oil
1 1/2 tablespoons	22ml	Cornstarch - dissolve in water
3 cups	438g / 15oz	Feta cheese - 1 1/4 lbs., grated
6		Eggs - lightly beaten
1/4 teaspoon	1.3ml	Ground black pepper
1 1/2 cups	355ml	Tomato juice
2/3 lb	302g / 10oz	Lasagna noodles
1/2 cup	73g / 2.6oz	Bread crumbs - prefer whole wheat
1 teaspoon	5ml	Paprika - sweet hungarian

Recipe Instructions

In a large soup pot or skillet, sauteethe onions in 3 tablespoons of oil until translucent. Add the mushrooms and continue to sauteefor several minutes, stirring frequently. Mix in the wine, soy sauce, herbs, salt, and pepper and simmer, covered, stirr ing occasionally, for about 20 minutes, until the mushrooms are brown and have released their juices.

Meanwhile, brush the squash rounds with oil and bake them, uncovered, at 450F on an oiled baking sheet for about 10 minutes, until tender but still firm.

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 musaka. Coat the bottom of a deep, oiled, 12-inch square baking pan with about 1/2 cup of tomato juice. Arrange a layer of uncooked, dry lasagna noodles (believe it or not, they will cook in the casserole), 1/3 cup tomato juice, half of th e mushroom sauce, an overlapping layer of all the summer squash slices, 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 the feta mixture.

Source:
Sundays at Moosewood Restaurant, Simon and Schuster

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