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Sunday, November 28

Two-cheese moussaka with sautéed mushrooms & zucchini

Oil, extra virgin olive
½ cup
Onions, large, coarsely chopped
2
Garlic, large clove
1
Tomatoes, chopped, juices reserved
28-ounce can
Tomato paste
2 tablespoons
Water
2 cups
Basil, finely chopped
2 tablespoons
Salt

Pepper, freshly ground

Mushrooms, cremini, thinly sliced
2 pounds
Wine, dry white
½ cup
Tamari soy sauce
2 tablespoons
Dill, finely chopped
2 tablespoons
Zucchini, sliced crosswise ½-inch thick
2 pounds
Lasagna noodles, dried, uncooked
2/3 pound (about 15)
Eggs, beaten
6
Feta cheese, crumbled
1 pound
Provolone cheese, shredded
¼ pound
Saucy
  1. Preheat oven to 450°F.
  2. In a large saucepan, heat 2 tablespoons of oil until it shimmers.
  3. Add ¼ of the onions and the garlic; cook over moderately high heat, stirring occasionally, until softened.
  4. Add tomatoes and their juices, tomato paste, and water; bring to a boil.
  5. Simmer over moderate heat until reduced to 4 cups, about 20 minutes.
  6. Stir in basil; season with salt and pepper.
Sauté
  1. In a large, deep skillet, heat ¼ cup of oil.
  2. Add mushrooms, and season with salt and pepper; cook over high heat until the mushrooms begin to brown, about 8 minutes.
  3. Add remaining onions; cook until soft, stirring occasionally, about 5 minutes.
  4. Add wine and tamari; boil until the liquid has reduced, about 5 minutes.
  5. Add dill.
Roast
  1. Toss the zucchini with remaining 2 tablespoons of oil, and season with salt and pepper.
  2. Spread zucchini on a baking sheet, and roast for about 10 minutes, until golden brown on the bottom and softened.
  3. Reduce oven to 350°F.
Layers
  1. Spread ½ cup tomato sauce in a 10 ½ x 14-inch baking dish.
  2. Arrange 1/3 uncooked noodles on the sauce, overlapping them slightly.
  3. Top with ½ cup sauce, 1/3 of the mushrooms, and ½ of the zucchini; season with salt and pepper.
  4. Repeat with another ½ cup sauce, noodle layer, ½ sauce, 1/3 mushrooms, and remaining zucchini; season again.
  5. Top with ½ cup sauce and remaining noodles, and then cover with remaining sauce and mushrooms.
  6. Press the moussaka down slightly.
Finalé
  1. In a bowl, whisk eggs with feta, and pour over moussaka.
  2. Season with pepper, and sprinkle with provolone.
  3. Bake the moussake for about 45 minutes, until the top is golden.
  4. Cover with foil, and bake for 25 minutes longer, or until piping hot in the center.
  5. Uncover, and rest for 20 minutes before serving.
Time: 2 hours 45 minutes total (1 hour active) • 12 servings

Yes, this takes some effort, but the first bite will tell you that it's totally worth it!
Recipe by Dave Matthews, posted on Food & Wine.

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