Yield: 8 Servings
|2 larges||Onions; chopped|
|3 tablespoons||Vegetable oil|
|1½ pounds||Mushrooms; sliced|
|¼ cup||Dry white wine|
|3 tablespoons||Tamari soy sauce|
|2 teaspoons||Dried basil; or 2 tbsp fresh|
|2 teaspoons||Dried dill weed; or 2 tbsp fresh|
|½ teaspoon||Freshly ground black pepper|
|3½ medium||Yellow summer squash or zucchini; sliced in 1/2\" round zucchini; sliced in 1/2\" round zucchini; sliced in 1/2\" round zucchini; sliced in 1/2\" round|
|2 tablespoons||Vegetable oil|
|1½ tablespoon||Cornstarch; dissolve in water|
|3 cups||Feta cheese; 1 1/4 lbs., grated|
|6 \N||Eggs; lightly beaten|
|¼ teaspoon||Ground black pepper|
|1½ cup||Tomato juice|
|⅔ pounds||Lasagna noodles|
|½ cup||Bread crumbs; prefer whole wheat|
|1 teaspoon||Paprika; sweet Hungarian|
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.
Meanwhile, brush the squash rounds with oil and bake them, uncovered, at 450 degrees F 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 ½ cup of tomato juice. Arrange a layer of uncooked, dry lasagne noodles (believe it or not, they will cook in the casserole), ⅓ cup tomato juice, half of the mushroom sauce, an overlapping layer of all the summer squash slices, and all of the bread crumbs. Continue to layer ⅓ cup tomato juice, noodles, the rest of the tomato juice, the rest of the mushroom sauce, and top with the feta mixture.
Recipe By : Sundays at Moosewood Restaurant, Simon & Schuster Posted to EAT-L Digest 30 Sep 96 Date: Tue, 1 Oct 1996 13:14:39 -0400 From: "John M. Nardo M.D." <jnardo@...> NOTES : Literally taste history in this light version of musaka, a dish found throughout Eastern Europe and Greece. Squash, noodles, and feta cheese topped with non-traditional tamari soy sauce add depth and color to the succulent mushroom flavor.