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Vegetarian Lasagna

1/2 cup olive oil or salad oil
1 large onion, chopped
2 cloves garlic, minced
1 medium eggplant, diced
1/4 pound mushrooms, sliced
1 lb can Italian-style tomatoes, undrained
8 oz can tomato sauce
1/2 cup dry red wine
1 medium carrot, shredded
1/4 cup chopped parsley
2 teaspoons oregano leaves
1 teaspoon dry basil
1 teaspoon salt
1/4 teaspoon pepper
12 to 16 whole-wheat or regular lasagna noodles
butter or margarine
2 cups ricotta cheese
2 cups shredded Mozzarella cheese
1 1/2 cups 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.


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