1/3 c. olive oil
1 lg. onion, chopped
2 cloves pressed garlic
1 med.-sized eggplant, diced (unpeeled)
1/4 lb. mushrooms
1 (1 lb.) can Italian style tomatoes
1 (8 oz.) can tomato sauce
1/2 c. dry red wine
1/4 c. parsley
2 tsp. oregano
1 tsp. basil
1 tsp. salt
1/4 tsp. pepper
1 egg
1 med. carrot, shredded
2 c. ricotta cheese
1 pkg. whole wheat or reg. lasagna noodles
2 c. Mozzarella, shredded
1 1/2 c. (4 to 5 oz.) grated Parmesan cheese

Heat oil in large frying pan over medium heat. Add onion, garlic and eggplant. Stir frequently for 15 minutes. Add tomatoes and their liquid, tomato sauce, wine and 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. This should yield about 5 cups of sauce.

Cook noodles according to package directions, rinse with cold water. Mix ricotta, egg and carrot. Butter a 9 x 13 inch baking dish. Spread 1/4 of sauce over bottom. Layer with 1/3 of noodles. Dot noodles with 1/3 of ricotta mixture. Sprinkle with 1/3 of Mozzarella then 1/4 Parmesan. Repeat this layering two more times. Spread remaining sauce over top. Sprinkle top with remaining Parmesan. Bake uncovered at 350 degrees for 40 to 50 minutes.