|Olive oil/Salad oil||1⁄3 Cup (5.33 tbs)|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
|Eggplant||1 Medium, unpeeled, diced|
|Mushrooms||1⁄4 Pound, sliced|
|Italian style tomatoes||1 Can (10 oz)|
|Tomato sauce||1 Can (10 oz)|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Carrot||1 Medium, shredded|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Oregano leaves||2 Teaspoon|
|Dry basil||1 Teaspoon|
|Lasagna noodles||16 (Packaged, Whole Wheat Or Regular)|
|Boiling salted water||1 Cup (16 tbs)|
|Ricotta cheese||2 Cup (32 tbs)|
|Shredded mozzarella cheese||2 Cup (32 tbs)|
|Grated parmesan cheese||1 1⁄2 Cup (24 tbs)|
Heat oil in a wide frying pan over medium heat.
Add onion, garlic, eggplant, and mushrooms and cook, stirring frequently, for 15 minutes.
Add tomatoes and their liquid (break up tomatoes with a spoon), tomato sauce, wine, carrot, parsley, oregano, basil, salt, and pepper.
Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.
Uncover and continue cooking until sauce is thick.
You should have 5 cups sauce; set aside.
Cook noodles in a large kettle of boiling salted water according to package directions.
Drain, rinse with cold water, and drain again.
Butter a 9 by 13 inch baking dish.
Spread about 1/4 of the sauce in dish.
Arrange 1/3 of the noodles in an even layer over sauce.
Dot noodles with 1/3 of the ricotta.
Sprinkle with 1/3 of the mozzarella, then with 1/4 of the Parmesan cheese.
Repeat this layering two more times.
Spread remaining sauce evenly over top and sprinkle with remaining Parmesan cheese.
If made ahead, cover and refrigerate.
Bake, uncovered, in a 350° oven until hot and bubbly (40 to 50 minutes).
Cut in squares to serve.