Veggie Musaka (Greek Lasagna)

Source: Sundays at Moosewood Restaurant
Makes 4-6 servings

1 ½ cups chopped onion
2 TB oil
8 oz. mushrooms, chopped
2 TB white wine
2 TB tamari
1 tsp dried basil
1 tsp dill
½ tsp salt
½ tsp pepper
2 medium zucchini
¾ TB cornstarch
8 oz. feta, crumbled
3 eggs, lightly beaten
8 oz. tomato sauce
6 uncooked lasagna noodles
½ tsp paprika
¼ cup bread crumbs

1. Preheat oven to 450
2. Heat oil in skillet; saute onions; add mushrooms & saute. Mix in wine, tamari, herbs, salt & pepper. Cover & simmer 20 minutes, stirring occasionally
3. Meanwhile, slice the zucchini in rounds & place on oiled baking sheet. Brush other side with oil & bake for 10 minutes
4. Dissolve cornstarch in 1 TB cold water & add to mushroom mixture; cook until mixture thickens
5. Combine the feta & eggs in a bowl.
6. Assemble the musaka in baking dish: layer ¼ cup sauce, 3 noodles, ¼ sauce, ½ mushroom mixture, all zucchini slices, all bread crumbs. Complete layers: ¼ cup sauce, 3 noodles, ¼ cup sauce, rest of mushroom mixture. Top with feta mixture & sprinkle with paprika.
7. Bake at 350 for 45 minutes; allow to set at least 5 minutes before serving