1/3 c. olive oil
1 lg. onion, chopped
2 cloves garlic, minced
1 lb. eggplant, diced or broccoli
1/4 lb. mushrooms, sliced
1 med. carrot shredded
1/4 c. chopped parsley
2 tsp. oregano leaves
1 tsp. each basil and salt
1/4 tsp. pepper
8 oz. tomato sauce
16 oz. tomatoes
1/3 c. dry red wine
16 oz. lasagna noodles
2 c. ricotta cheese
1 c. Mozzarella cheese
1 1/2 c. Parmesan

Saute onion, garlic, eggplant, and mushrooms in olive oil Add tomatoes and liquid, sauce, wine, carrot, parsley, oregano, basil, salt and pepper. Bring to boil Simmer covered 30 minutes. Uncover and cook until thick, about 5 cups. Cook noodles, drain, rinse. Butter 9 by 13 inch baking dish, 1/4 sauce, 1/3 noodles, 1/3 ricotta, 1/3 Mozzarella, 1/4 Parmesan layers, top with sauce and bake at 350 degrees F 40 to 50 minutes.

10 servings.