• 2 onions, chopped
• 1 box mushrooms, chopped
• 1/4 c cooking sherry
• 3 T soy sauce
• 2 tsp basil
• 2 tsp oregano
• 2 tsp dill
• 1 tsp salt
• 1/2 tsp pepper
• 2 medium summer squash
• 2 T cornstarch in 2 T water
• 2 c crumbled feta cheese
• 6 eggs, lightly beaten
• 1/4 tsp pepper
• 8 oz tomato sauce and 8 oz water
• 1 box lasagne noodles
• paprika for top

Saute onions in some oil. When soft, add mushrooms, sherry, soy, and spices. Cook until soft and juices have pooled in pan, about 15-20 minutes.

While mushrooms simmer, preheat oven to 450F and slice squash into thin rounds. Spray cookie sheet with oil, spread rounds and spray again. Bake 10 minutes.

When mushrooms are done, remove from heat. Stir in cornstarch mixture and slowly reheat, stirring, until juice thickens. Set aside

Mix feta, eggs, and pepper. Set aside. Lower oven temperature to 350F.

In a large casserole dish, coat bottom with a light layer of thinned tomato sauce. Lay half of the uncooked noodles, overlapping, and cover that with another light layer of tomato sauce. Spread half the mushrooms, then layer the squash, overlapping slices to cover. Brush with tomato sauce, cover with the remaining noodles, more sauce, then remaining mushrooms. Spread the egg mixture on top of everything and sprinkle with paprika. Bake 45 minutes until golden and bubbly. Allow to sit and cool at least 15 minute before cutting.