Title: Vegetarian Lasagna
Categories: Veg08
Yield: 8 servings

1/2 c Olive oil or salad oil
1 lg Onion; chopped
2 Cloves garlic; minced
1 md Eggplant; diced
1/4 lb Mushrooms; sliced
1 16 oz can Italian-style
-tomatoes; undrained
1 8 oz. can tomato sauce
1/2 c Dry red wine
1 md Carrot; shredded
1/4 c Chopped parsley
2 ts Oregano leaves
1 ts Dry basil
1 ts Salt
1/4 ts Pepper
12 Lasagna noodles
Boiling salted water
Butter or margarine
2 c Ricotta cheese
2 c Shredded Mozzarella cheese
1 1/2 c Grated Parmesan cheese

Heat oil in a wide frying pan over medium heat. Add onion, garlic,
eggplant, and mushrooms; cook, stirring frequently, for about 15 minutes.
Add tomatoes {break up with a spoon} and their liquid, tomato sauce, wine,
carrot, parsley, oregano, basil, salt, and pepper; bring to a boil. Cover,
reduce heat, and simmer for about 30 minutes. Uncover and continue cooking
until sauce thickens {you should have about 5 cups of sauce}; set aside.

Meanwhile, cook lasagne in boiling salted water according to package
directions. Drain, rinse with cold water, and drain again. Spread about 1/4
of the sauce in a buttered, shallow 3-quart casserole, or 9 x 13-inch
baking dish. Arrange 1/3 of the noodles in an even layer over sauce. Dot
noodles with 1/3 of the ricotta cheese. Distribute 1/3 of the Mozzarella
cheese evenly over the ricotta cheese, then sprinkle with 1/4 of the
Parmesan cheese. Repeat this layering two more times; spread remaining
sauce evenly over top and sprinkle with remaining Parmesan cheese.

Bake, uncovered, in a 350 degree oven, for 40 to 50 minutes, or until
bubbly and heated through. Cut into squares to serve.

Recipe by: Sunset Casserole Cookbook

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