Vegetable Lasagne

• 1 large onion, chopped
• 2 cloves garlic, minced or mashed
• 1 medium (1 lb.) eggplant, diced
• 1/4 lb. mushrooms, sliced
• 5 Tbsp. olive oil or salad oil
• 1 (1 lb.) can pear-shaped tomatoes
• 1 (8 oz.) can tomato sauce
• 1/2 c. dry red wine
• 1 medium carrot, shredded
• 1/4 c. minced parsley
• 2 tsp. oregano leaves
• 1 tsp. basil
• 1 tsp. salt
• 1/4 tsp. pepper
• 9 wide lasagne noodles, cooked
• 8 oz. Mozzarella cheese, sliced thin
• 1 1/2 c. grated Parmesan cheese
• 2 c. (1 lb.) Ricotta cheese

1. In large frypan, cook onion, garlic, eggplant and mushrooms in olive oil over medium heat for 15 minutes.
2. Stir frequently.
3. Stir in tomatoes, tomato sauce, wine, carrot, parsley, oregano, basil, salt and pepper.
4. Bring to boil, stirring.
5. Reduce heat.
6. Simmer, covered, for 30 minutes.
7. Reduce heat.
8. Boil to reduce sauce until it measures 5 cups; set aside.

onion, garlic, eggplant, mushrooms, olive oil, pearshaped, tomato sauce, red wine, carrot, parsley, oregano, basil, salt, pepper, noodles, mozzarella cheese, parmesan cheese, ricotta cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=526609 (may not work)