1/2 c. olive oil or salad oil
2 cloves garlic, minced or pressed
1/4 lb. mushrooms, sliced
1 can (8 oz.) tomato sauce
1 med. carrot, shredded
2 tsp. oregano leaves
1/4 tsp. pepper
Boiling salted water
2 c. (1 lb.) Ricotta cheese
1 1/4 c. (4 1/2 oz.) grated Parmesan cheese
1 lg. onion, chopped
1 med. sized eggplant (about 1 lb.) diced, but not peeled
1 can (about 1 lb.) Italian style tomatoes
1/2 c. dry red wine
1/4 c. chopped parsley
1 tsp. each dry basil and salt
12 to 16 lasagna noodles (whole wheat if you can get them)
2 c. (8 oz.) shredded Mozzarella cheese

In wide frying pan over medium heat, add olive oil. When oil is hot, add onion, garlic, eggplant and mushrooms. Cook, stirring frequently, for 15 minutes. Add tomatoes and liquid (break up tomatoes) tomato sauce, wine, carrot, parsley, oregano, basil, salt and pepper. Bring to boil, reduce heat and simmer covered for 30 minutes. Uncover and continue cooking until sauce is thick. You should have 5 cups. Set aside.

Cook noodles until al dente. Drain, rinse with cold water, drain again. Butter 9 x 13 baking dish. Spread 1/4 of sauce over bottom. Arrange 1/3 noodles over sauce. Dot with one third of Ricotta. Sprinkle with one third Parmesan. Repeat two more times. Spread remaining sauce over top and sprinkle with Parmesan cheese. Bake, uncovered, in a 350 degree oven until hot and bubbly. About 40 to 50 minutes. Cut in squares. Makes 8 servings. Can be made ahead and refrigerated.