Vegetable Lasagna                                      

Vegetable Sauce:

1/3 c. olive oil
1 large onion
2 cloves garlic, crushed
1  med. eggplant, diced
1/4 lb. mushrooms, sliced
1 can (8 oz.) tomato sauce
1/2 c. dry red wine
1 med. carrot, shredded
1/4 c. parsley
2 ts. oregano leaves
1 tsp. basil
1 tsp. salt
1/4 tsp pepper

          Heat oil over medium heat.  Add onion, garlic, eggplant, and mushrooms.  Cook 15 minutes; sir occasionally.  Add tomatoes and their liquid, tomato sauce, wine, carrot, parsley, oregano, basil, salt, and pepper.  Simmer covered for 1 hour.  Set aside.  (May be frozen and used much later.)

Cook noodles as directed.
Butter 9 x 13 baking dish.

   2 c. (1 lb.) Ricotta
   2 c. (8 oz.) shredded mozzarella 
   1 1/2 c  (4 1/4 oz.) parmesan

          Spread 1/4 vegetable sauce in dish.  Arrange 1 layer of noodles over the sauce.  Dot noodles with 1/3 ricotta, sprinkle 1/3 mozzarella and 1/4  parmesan.  Repeat layering two more times. Spread remaining sauce evenly over top and sprinkle with remaining parmesan cheese.

Bake uncovered 350 degrees until hot and bubbly (40-50 minutes).
Serves 10.