Great Vegetable Lasagne

By shawnanewton

People have had no idea there isn't any meat in this! Can be made ahead and refrigerated

Ingredients

• 1/3 c. olive or salad oil
• 1 lrg. onion, chopped
• 2 cloves garlic, minced
• 1 med. unpeeled eggplant, diced
• 1/4 lb. mushrooms, sliced
• 1 can (about 16 oz.) Italian-style tomatoes
• 1 can (8 oz.) tomato sauce
• 1/2 c. dry red wine
• 1 med. carrot, shredded
• 1/4 c. parsley, chopped
• 2 tsp. oregano leaves
• 1 tsp. each dry basil and salt
• 1/4 tsp. pepper
• 16 lasagne noodles
• 2 c. (1 lb.) ricotta cheese
• 2 c. (8 oz.) shredded mozzarella cheese
• 1/1 /2 c. (4 1/2 oz.) grated Parmesan cheese

Preparation

Step 1

Heal oil in a wide frying pan over med. heat. Add onion, garlic, eggplant, and mushrooms and cook, stirring frequently, for 15 mins. Add tomatoes and their liquid (break up tomatoes with a spoon), tomato sauce, wine, carrot, parsley, oregano, basil, salt, and pepper. Bring to a boil then reduce heat and simmer, covered, for 30 mins. Uncover and continue cooking until sauce is thick. You should have 5 c. sauce; set aside.

Cook noodles in boiling salted water according to pkg. directions. Drain, rinse with cold water, then drain again.

Butter a 9 x 13" baking dish. Spread out about 1/4 of the sauce in dish. Arrange 1/3 of the noodles in an even layer over sauce. Dot noodles with 1/3 of the ricotta. Sprinkle with 1/3 of the mozzarella, then with 1/4 of the Parmesan. Repeat this layering tow more times. Spread reamining sauce evenly over top and sprinkle with remaining Parmesan cheese.

Bake, uncovered, in a 350 oven until hot and bubbly (about 40-50 mins.).