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Croatian Vegetable-Cheese Musaka Recipe - Cooking Index

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Croatian Vegetable-Cheese Musaka

Cuisine: Italian
Type: Pasta
Courses: Main Course
Serves: 8 people

Recipe Ingredients

2 cups 125g / 4.4ozOnions - chopped (large)
3 tablespoons 45mlVegetable oil
1 1/2 lbs 681g / 24ozMushrooms - sliced
1/4 cup 59mlDry white wine
3 tablespoons 45mlTamari soy sauce
2 teaspoons 10mlDried basil - or 2 tbsp fresh
2 teaspoons 10mlDried dill weed - or 2 tbsp fresh
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlFreshly ground black pepper
3 1/2 teaspoons 17mlYellow summer squash or zucchini - sliced in 1/2" (medium) round
2 tablespoons 30mlVegetable oil
1 1/2 tablespoons 22mlCornstarch - dissolve in water
3 cups 438g / 15ozFeta cheese - 1 1/4 lbs., grated
6   Eggs - lightly beaten
1/4 teaspoon 1.3mlGround black pepper
1 1/2 cups 355mlTomato juice
2/3 lb 302g / 10ozLasagna noodles
1/2 cup 73g / 2.6ozBread crumbs - prefer whole wheat
1 teaspoon 5mlPaprika - 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.

Sundays at Moosewood Restaurant, Simon and Schuster


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