1/3 c. olive oil
2 med. onions, chopped
1/4 lb. fresh or canned mushrooms
2 tsp. minced garlic
1 med. sized unpeeled eggplant (about 1 1/4 lb.)
28 oz. can Italian style tomatoes, crushed
8 oz. can tomato sauce
1 med. shredded carrot
1/4 c. parsley flakes
2 tsp. leaf oregano
1 tsp. sweet leaf basil
1/4 tsp. pepper
8 lasagna noodles (regular or whole wheat)
1 lb. low fat ricotta cheese
1 lb. low fat mozzarella cheese
4 1/2 oz. (1 1/2 c.) grated Parmesan cheese

Heat the olive oil in a frying pan over medium heat; add onion, garlic, mushrooms and eggplant; cook for 15 to 25 minutes. Stir frequently. Add the can of tomatoes, tomato sauce, the shredded carrot, parsley flakes, oregano, basil and pepper. Bring to a boil, then reduce the heat and simmer COVERED for 30 minutes. Uncover and cook until the sauce is thick.

While the above is cooking, cook the noodles according to directions. (I add oil to the boiling water to prevent the noodles from sticking.) Drain; rinse with cold water.

Cover the bottom of a 9 x 13 inch baking dish with some of the sauce. Place 3 lasagna noodles over the sauce (side by side), and a half noodle at the end of the pan to cover the open space. Cover the noodles with a layer of sauce. Dot the sauce with 1/2 of the ricotta, over this sprinkle 1/2 of the mozzarella, then 1/2 of the Parmesan cheese. As above, cover the sauce with the remaining noodles, then the three cheeses. Spread the rest of the sauce over the top of the cheeses and sprinkle Parmesan cheese, as desired, over the top of the sauce.

Bake uncovered in a 350 degree oven 40 to 50 minutes. The lasagna will be hot and bubbly. Cut into squares to serve.