Vegetarian Lasagna

Photo: flickr user Qtea

Ingredients

cup olive oil or salad oil

1 lrg onion, chopped

2 cloves garlic, minced

1 medium eggplant, diced

pound mushrooms, sliced

1 16 oz can Italian-style tomatoes, undrained

1 8 oz. can tomato sauce

cup dry red wine

1 medium carrot, shredded

cup chopped parsley

2 teaspoons oregano leaves

1 teaspoon dry basil

1 teaspoon salt

teaspoon pepper

12 lasagna noodles

Boiling salted water

Butter or margarine

2 cups ricotta cheese

2 cups shredded Mozzarella cheese

cup grated Parmesan cheese

Preparation

Heat oil in a wide frying pan over medium heat. Add onion, garlic, eggplant, and mushrooms; cook, stirring frequently, for about 15 minutes. Add tomatoes

(break up with a spoon) and their liquid, tomato sauce, wine, carrot, parsley, oregano, basil, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer for about 30 minutes. Uncover and continue cooking until sauce thickens

(you should have about 5 cups of sauce); set aside.

Meanwhile, cook lasagne in boiling salted water according to package directions. Drain, rinse with cold water, and drain again. Spread about 1/4 of the sauce in a buttered, shallow 3-quart casserole, or 9 x 13-inch baking dish. Arrange 1/3 of the noodles in an even layer over sauce. Dot noodles with 1/3 of the ricotta cheese. Distribute 1/3 of the Mozzarella cheese evenly over the ricotta cheese, then sprinkle 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.

Bake, uncovered, in a 350 degree oven, for 40 to 50 minutes, or until bubbly and heated through. Cut into squares to serve.