• 2 large onions, chopped
  • 3 tablespoons vegetable oil
  • 1 ½ pounds mushrooms, sliced
  • ¼ cup white wine
  • 1 tablespoon soy sauce
  • 2 teaspoon dried basil
  • 2 teaspoon dried dill weed
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3-4 medium yellow squash or zucchini, sliced in 1/2 inch rounds
  • 2 tablespoon vegetable oil
  • 1 ½ tablespoon cornstarch dissolved in 1 tablespoons of water
  • 3 cups grated feta cheese
  • 6 eggs , slightly beaten
  • 1 ½ cups tomato juice
  • pounds lasagne noodles
  • ½ cup bread crumbs (preferably whole wheat)
  • 1 teaspoon sweet Hungarian paprika


In a large soup pot or skillet, saute the onions in 3 tablespoons of oil until translucent. Add the mushrooms and continue to saute for several minutes, stirring frequently. 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 juces.
Meanwhile, brush the squash rounds with oil and bake them, uncovered, at 450° on an oiled baking sheet for about 10 minutes, until tender but 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 themixture begins to thicken. Set aside.
Combine the feta, eggs, and black pepper in a medium bowl.
Assemble the musaka. Coat the botom of a deep,oiled, 12-inch square baking pan with about 1/2 cup of tomato juice. Arrange a layer of uncooked, dry lasagne noodles, 1/3 cup tomato uice, half of the mushroom sauce, an overlapping layer of all the summer squash slices, and all the bread crumbs. Continue to layer 1/3 cup tomato juice, noodles and the rest of the tomato juice, the rest of them ushroom sauce, and top with fetea mixture.
Sprinkle paprika over the musaka and bake at 350° for 45 minutes until golden and bubbly. All the casserole to sit for 5-10 minutes before serving.

casserole, lasagne noodles, squash
squash, casserole, lasagne noodles


Carolyn Pereria