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1
In a large soup pot or skillet, saute' the onions in 3 tablespoons of oil until translucent.
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2
Add the mushrooms and continue to saute' for several minutes, stirring frequently.
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3
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.
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4
When the mushrooms have cooked, remove them from the heat and stir in the cornstarch mixture.
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5
Return to the heat for a few minutes, stirring continuously, until the mixture begins to thicken.
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6
Set aside.
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7
Combine the feta, eggs, and black pepper in a medium bowl.
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8
Assemble the moussaka.
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9
Coat the bottom of a deep, oiled, 12-inch square baking pan with about 1/2 cup of tomato juice.
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10
(NOTE: I use a regular lasagna pan and only enough noodles to fit each layer without overlapping.)
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11
Arrange a layer of uncooked, dry lasagna noodles (they will cook in the casserole), 1/3 cup tomato juice, half of the mushroom sauce, all of the lamb, and all of the bread crumbs.
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12
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.
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13
Sprinkle paprika over the moussaka and bake it at 350 degrees F for 45 minutes, until golden and bubbly.
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14
Allow the casserole to set for 5 to 10 minutes before serving.
