Instructions: In a large soup pot or skillet, sauteethe onions in 3 tablespoons of oil until translucent. Add the mushrooms and continue to sauteefor 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.

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