Many years ago I received a Moosewood restaurant cookbook as a going away gift when I was switching jobs. This is THE recipe that I’ve made over and over again from that book. Like many recipes I’ve modified it, but only slightly. The key to this dish, in my opinion, is the feta. I’ve posted before about a local establishment, Big John’s PFI, where I buy lots of stuff but the most important to me is their cheese selection. It’s the only place I’ve found that has real Greek feta, both sheep, goat, and sheep/goat. It’s amazing and is what makes this musaka wonderful. Also, I have made this with firm tofu instead of mushrooms (I have a friend who is allergic); it turned out just a delicious. Enjoy!

Croatian Musaka

• 2 large yellow or sweet onions, chopped
• 3 Tbsp vegetable oil
• 1 1/2 lbs mushrooms, sliced
• 1/4 cup dry white wine
• 3 Tbsp tamari soy sauce
• 2 Tbsp fresh basil
• 2 Tsp dried dill
• 1 Tsp kosher salt
• 1/2 Tsp ground black pepper
• 2-4 yellow summer squash or zucchini, sliced into 1/2″ pieces
• 3 Tbsp olive oil
• 1 1/2 Tbsp cornstarch dissolved in 3 Tbsp cold water
• 3 cups Greek feta, crumbled
• 5 eggs, lightly beaten
• 1/2 Tsp ground black pepper
• 2/3 lbs lasagne noodles
• 2 28oz cans tomato sauce
• 1 Tbsp paprika

Directions

In a large pot, I like my Le Creuset Dutch Oven , saute the onions in 3 Tbsp of vegetable oil until translucent. Add the mushroom and saute for 5 more minutes, stirring frequently. Mix the wine, tamari, herbs, salt and pepper; add to the onion and mushrooms. Simmer for about 20 minutes until the mushrooms are brown and have released their juices.

While the mushroom/onion mix is simmering pre-heat your oven to 450 degrees. Take the sliced squash and put them in a medium bowl with the olive oil. Toss to coat the squash and put them on a cookie sheets. Bake for 10 minutes.

Remove the mushroom mix from the heat and add in the cornstarch/water mix. Return to the heat for a few minutes, stirring continuously, until the mixture thickens.

In a medium bowl lightly beat the eggs. Add the crumbled feta and 1/4 Tsp pepper.

assemble the musaka. Coat the bottom of a rectangle pan, 13″x9″, with a thin layer of tomato sauce. Put down a layer of lasagna noodles. Cover with another thin layer of tomato sauce. Add 1/2 of the mushroom mix and a layer of the squash. Add another thin layer of tomato sauce, another layer of noodles, more tomato sauce, the rest of the mushroom mix and top with the feta mixtures.

Sprinkle with paprika and bake at 350 degrees for 45 minutes or until golden and bubbly. Allow to set for 20 minutes before serving.