Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         onions -- chopped
   3      tablespoons   vegetable oil
   1 1/2  pounds        mushrooms -- sliced
     1/4  cup           dry white wine
   3      tablespoons   tamari soy sauce
   2      teaspoons     dried basil -- or 2 tbsp fresh
   2      teaspoons     dried dill weed -- or 2 tbsp fresh
   1      teaspoon      salt
     1/2  teaspoon      freshly ground black pepper
   3 1/2  medium        yellow summer squash or zucchini -- sliced in 1/2"
                        -- round
   2      tablespoons   vegetable oil
   1 1/2  tablespoons   cornstarch -- dissolve in water
   3      cups          feta cheese -- 1 1/4 lbs., grated
   6                    eggs -- lightly beaten
     1/4  teaspoon      ground black pepper
   1 1/2  cups          tomato juice
     2/3  pound         lasagna noodles
     1/2  cup           bread crumbs -- prefer whole wheat
   1      teaspoon      paprika -- sweet hungarian

Preparation:

In a large soup pot or skillet, sauté‚the onions in 3 tablespoons of oil until translucent. Add the mushrooms and continue to sauté‚for 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.