Ingredients
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1/2 cup olive oil or salad oil 1 large onion (chopped) 2 cloves garlic (minced) 1 medium eggplant (diced) 1/4 pound mushrooms (sliced) 1 - 1 lb. can Italian-style tomatoes undrained 1 - 8 oz. can tomato sauce 1/2 cup dry red wine 1 medium carrot (shredded) 1/4 cup chopped parsley 2 tsp. oregano leaves 1 tsp. dry basil 1 tsp. salt 1/4 tsp. pepper 12 to 16 whole-wheat or regular lasagna noodles Boiling salted water Butter or margarine 2 cups ricotta cheese 2 cups shredded mozzarella cheese 1 1/2 cups grated parmesan cheese
Procedure
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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 lasagna 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.
Temperature: 350°
Baking Time: 40-50 minutes.
