Email to Magnolia Lane      

Croatian Musaka

Source of Recipe

Ginny~2001~Moosewood (Vegetarian) Cookbook


Recipe Introduction

(Don't let the length of this recipe intimidate you. It's simpler than it looks and it's delicious!)

List of Ingredients

2 large onions, chopped
3 T vegetable oil
1 1/2# mushrooms, sliced (I buy pre-sliced)
1/4 c dry white wine (Apple juice or water would work, no?)
1 T tamari soy sauce
2 t dried basil (or 2 T fresh)
2 t dried dill weed (or 2 T fresh)
1 t salt
1/2 t freshly ground black pepper

3 to 4 medium yellow summer squash or zucchini, sliced into
1/2" rounds
2 T vegetable oil (can use spray)

1 1/2 T cornstarch dissolved in 2 T cold water
3 c grated feta cheese (1 1/4lb) (I use already crumbled)
6 eggs, lightly beaten
1/4 t ground black pepper

1 1/2 c tomato juice
2/3# lasagne noodles (no need to cook first! Yay!)
1/2 c bread crumbs
1 t sweet Hungarian paprika


Recipe

In a large soup pot or skillet, saute the onions in 3 T 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 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 (I use 9 x 13) baking pan with about 1/2-cup of tomato juice. Arrange a layer of uncooked lasagna noodles in pan. Then layer 1/3-cup tomato juice, half the mushroom sauce, an overlapping layer of all the squash slices (or 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 musaka and bake it at 350F for 45 minutes, until golden and bubbly. Allow the casserole to set for 5 to 10 minutes before serving.