↞ recipe box start page
Category: Greek Entrees
Prep Time: Cook Time: Total Time:
1/2 cup extra-virgin olive oil
2 large onions, coarsely chopped
1 large garlic clove, minced
One 28-ounce can whole tomatoes, chopped, juices reserved
2 tablespoons tomato paste
2 cups water
2 tablespoons finely chopped basil
Salt and freshly ground pepper
2 pounds cremini mushrooms, thinly sliced
1/2 cup dry white wine
2 tablespoons tamari soy sauce
2 tablespoons finely chopped dill
2 pounds zucchini, sliced crosswise 1/2 inch thick
2/3 pound dried lasagna noodles (about 15 noodles)
6 large eggs, beaten
1 pound feta cheese, crumbled
1/4 pound provolone cheese, shredded
Directions
Preheat the oven to 450 degrees. In a large saucepan, heat 2 tablespoons of the olive oil until shimmering. Add one-fourth of the onions and the garlic and cook over moderately high heat, stirring occasionally, until softened. Add the tomatoes and their juices, the tomato paste and water and bring to a boil. Simmer the sauce over moderate heat until reduced to 4 cups, about 20 minutes. Stir in the basil; season with salt and pepper.
In a large, deep skillet, heat 1/4 cup of the olive oil. Add the mushrooms, season with salt and pepper and cook over high heat until the mushrooms begin to brown, about 8 minutes. Add the remaining chopped onions and cook, stirring occasionally, until softened, about 5 minutes longer. Add the wine and tamari and boil until the liquid has reduced, about 5 minutes. Add the dill.
Toss the zucchini with the remaining 2 tablespoons of olive oil and season with salt and pepper. Spread the zucchini on a baking sheet and roast for about 10 minutes, until golden on the bottom and softened. Lower the oven to 350°.
Spread 1/2 cup of the tomato sauce in a 10 1/2-by-14-inch baking dish. Arrange one-third of the uncooked noodles on the sauce, overlapping them slightly. Top with another 1/2 cup of sauce, one-third of the mushrooms and half of the zucchini; season with salt and pepper. Repeat with another 1/2 cup of sauce, another layer of noodles, 1/2 cup of sauce, one-third of the mushrooms and the remaining zucchini; season again. Top with 1/2 cup of sauce and the remaining noodles, then cover with the remaining sauce and mushrooms. Press the moussaka down slightly.
In a bowl, whisk the eggs with the feta; pour over the mushrooms. Season with pepper and sprinkle with the provolone. Bake the moussaka for about 45 minutes, until the top is golden. Cover with foil and bake for 25 minutes longer, or until piping hot in the center. Uncover and let rest for 20 minutes before serving.
Serves 12.
view more member recipes
Two-Cheese Moussaka with Sauteed Mushrooms and Zucchini
view my recipes
print
save
Category: Greek Entrees
Prep Time: Cook Time: Total Time:
1/2 cup extra-virgin olive oil
2 large onions, coarsely chopped
1 large garlic clove, minced
One 28-ounce can whole tomatoes, chopped, juices reserved
2 tablespoons tomato paste
2 cups water
2 tablespoons finely chopped basil
Salt and freshly ground pepper
2 pounds cremini mushrooms, thinly sliced
1/2 cup dry white wine
2 tablespoons tamari soy sauce
2 tablespoons finely chopped dill
2 pounds zucchini, sliced crosswise 1/2 inch thick
2/3 pound dried lasagna noodles (about 15 noodles)
6 large eggs, beaten
1 pound feta cheese, crumbled
1/4 pound provolone cheese, shredded
Directions
Preheat the oven to 450 degrees. In a large saucepan, heat 2 tablespoons of the olive oil until shimmering. Add one-fourth of the onions and the garlic and cook over moderately high heat, stirring occasionally, until softened. Add the tomatoes and their juices, the tomato paste and water and bring to a boil. Simmer the sauce over moderate heat until reduced to 4 cups, about 20 minutes. Stir in the basil; season with salt and pepper.
In a large, deep skillet, heat 1/4 cup of the olive oil. Add the mushrooms, season with salt and pepper and cook over high heat until the mushrooms begin to brown, about 8 minutes. Add the remaining chopped onions and cook, stirring occasionally, until softened, about 5 minutes longer. Add the wine and tamari and boil until the liquid has reduced, about 5 minutes. Add the dill.
Toss the zucchini with the remaining 2 tablespoons of olive oil and season with salt and pepper. Spread the zucchini on a baking sheet and roast for about 10 minutes, until golden on the bottom and softened. Lower the oven to 350°.
Spread 1/2 cup of the tomato sauce in a 10 1/2-by-14-inch baking dish. Arrange one-third of the uncooked noodles on the sauce, overlapping them slightly. Top with another 1/2 cup of sauce, one-third of the mushrooms and half of the zucchini; season with salt and pepper. Repeat with another 1/2 cup of sauce, another layer of noodles, 1/2 cup of sauce, one-third of the mushrooms and the remaining zucchini; season again. Top with 1/2 cup of sauce and the remaining noodles, then cover with the remaining sauce and mushrooms. Press the moussaka down slightly.
In a bowl, whisk the eggs with the feta; pour over the mushrooms. Season with pepper and sprinkle with the provolone. Bake the moussaka for about 45 minutes, until the top is golden. Cover with foil and bake for 25 minutes longer, or until piping hot in the center. Uncover and let rest for 20 minutes before serving.
Serves 12.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Blue Cheese Hamburgers With Barbecue Sauce And Sauteed Mushrooms
by sgre52160
3 lbs ground beef 1 tsp cumin 1 tsp paprika 1/2 tsp black pepper, chili powder and salt Pinch cayenne pepper 4 oz blue cheese Salt and pepper to season 8 onion rolls, cut in half In a
by sgre52160
3 lbs ground beef 1 tsp cumin 1 tsp paprika 1/2 tsp black pepper, chili powder and salt Pinch cayenne pepper 4 oz blue cheese Salt and pepper to season 8 onion rolls, cut in half In a
Sauteed Zucchini With Garlic And Herbs
by sgre52160
2 tbsp extra-virgin olive oil 2 large or 3 medium zucchini, sliced 1/4-inch thick 2 scallions, chopped 1 tsp crushed garlic 2/3 cup vegetable stock 2 tbsp Knorrs Garlic and Herb Sauce Mix
by sgre52160
2 tbsp extra-virgin olive oil 2 large or 3 medium zucchini, sliced 1/4-inch thick 2 scallions, chopped 1 tsp crushed garlic 2/3 cup vegetable stock 2 tbsp Knorrs Garlic and Herb Sauce Mix
Chili-rubbed Salmon With Zucchini And Sauteed Corn
by sgre52160
1 pound small to medium zucchini 4 skinless salmon fillets (6 ounces each) Coarse salt and freshly ground black pepper 2 teaspoons chili powder 1 tablespoon olive oil 2 cups frozen corn (see note
by sgre52160
1 pound small to medium zucchini 4 skinless salmon fillets (6 ounces each) Coarse salt and freshly ground black pepper 2 teaspoons chili powder 1 tablespoon olive oil 2 cups frozen corn (see note
Sauteed Mushrooms I
by sgre52160
12 oz fresh mushrooms 1 stick butter 3 tbsp teriyaki sauce 1 diced garlic clove 1/2 tsp. pepper 1 tbsp seasoned salt Pinch of red pepper flakes tsp. finely chopped parsley One green onion, fin
by sgre52160
12 oz fresh mushrooms 1 stick butter 3 tbsp teriyaki sauce 1 diced garlic clove 1/2 tsp. pepper 1 tbsp seasoned salt Pinch of red pepper flakes tsp. finely chopped parsley One green onion, fin
Sauteed Mushrooms Ii
by sgre52160
1/2 cup butter 1 cup minced onions 1 lb mushrooms, wiped clean and halved 1/2 cup chopped parsley 1 tsp salt 1/4 tsp pepper and garlic powder In skillet, melt butter, add onions and saute for
by sgre52160
1/2 cup butter 1 cup minced onions 1 lb mushrooms, wiped clean and halved 1/2 cup chopped parsley 1 tsp salt 1/4 tsp pepper and garlic powder In skillet, melt butter, add onions and saute for
view more member recipes
related CDKitchen recipes
Vegetarian Moussaka
Passover Spinach Bake
Carrabba's Chicken Marsala
Mushroom Ratatouille
Grilled Or Broiled Zucchini
Pan Sauteed Zucchini with Vincotto
Zucchini Mushroom Skillet
Zucchini Stuffed Mushrooms
Cassoulet of Zucchini and Rice with Mushrooms, Onions and Cheese
Zucchini-Tomato Strata