1 lg. onion, chopped
2 cloves garlic, minced
1 med. eggplant, diced
1/4 lb. mushrooms, sliced
5 tbsp. olive oil
1 lb. can pear tomatoes
1 (8 oz.) can tomato sauce
1/2 c. red vinegar
1 med. carrot, shredded
1/4 c. parsley, minced
2 tsp. oregano leaves
1 tsp. basil
1 tsp. salt
1/4 tsp. pepper
9 wide lasagne noodles, cooked according to pkg. directions
2 c. (1 lb.) ricotta cheese
8 oz. mozzarella, thinly sliced
1 1/2 c. grated Parmesan cheese

In large frying pan, cook onion, garlic, eggplant and mushrooms in oil over medium heat for 15 minutes, stirring frequently. Stir in tomatoes, tomato sauce, vinegar, carrots, parsley, oregano, basil, salt and pepper. Bring to boiling, stirring to break up tomatoes, then reduce heat and simmer, covered for 30 minutes. Reduce and cook slowly to reduce sauce until it measures 5 cups. Set aside.

Butter a 9 x 13 inch baking dish. Spread about 1/4 of sauce over the bottom. Arrange an even layer of 3 noodles on top. Dot noodles with 1/3 of ricotta. Arrange even layer of 1/3 of mozzarella and 1/4 of Parmesan. Repeat twice and top with remaining sauce and Parmesan. At this time you can freeze this dish for a later quick meal. Bake uncovered at 350 degrees for 30-45 minutes. Serves 8-10.