1 lg. chopped onion
2 cloves garlic, minced
1 med. eggplant (or may use zucchini or spinach)
1/4 lb. sliced mushrooms
2 tbsp. safflower oil
8 oz. thinly sliced Mozzarella cheese
1 c. grated Parmesan cheese
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1/2 c. dry red wine
1 c. grated carrot
1/2 c. minced parsley
2 c. Hoop cheese or low fat cottage cheese
2 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. salt
1/4 tsp. pepper
9 whole wheat lasagna noodles

In large skillet cook onion, garlic, eggplant and mushrooms in oil over medium heat for 15 minutes, stirring frequently. Stir in tomatoes, sauce, wine, carrot, parsley, spices; bring to boil, stirring to break up tomatoes. Reduce heat and simmer covered for 30 minutes. Cook to reduce sauce until it measures 5 cups.

Spread 1/4 of sauce over bottom of a 9 x 13 inch baking dish. Arrange an even layer of 3 noodles on top. Spoon 1/3 hoop cheese on top of noodles. Arrange an even layer of 1/3 the Mozzarella and sprinkle 1/4 Parmesan cheese. Repeat procedure twice. Spread remaining sauce and Parmesan on top. Bake at 350 degrees for 30 to 45 minutes. Serves 8 to 10.