Vegetable Lasagna - cooking recipe

Ingredients

1 large onion, chopped
2 cloves garlic, minced
1 medium eggplant, diced
1/4 lb. mushrooms, sliced
5 Tbsp. oil
1 (1 lb.) can tomatoes
1 (8 oz.) can tomato sauce
1/2 c. dry red wine (optional)
1 tsp. salt
1 medium carrot, shredded
1/4 c. chopped parsley
2 tsp. oregano
1 tsp. basil
1/4 tsp. pepper
9 wide lasagna noodles
2 c. Ricotta cheese (1 lb.)
8 oz. sliced Mozzarella
1 1/4 c. Parmesan cheese

Preparation

I
large
frypan,
cook
onion,
garlic,
eggplant
and mushrooms in
hot oil for 15 minutes. Stir occasionally.
Stir in tomatoes,
tomato
sauce,
wine, carrot, parsley, oregano, basil, salt and pepper.
Bring to boil and cook over high heat to reduce sauce to 5 cups.
Add Ricotta.