Your friends may never know that this Vegetable Lasagne is meatless.
Surprisingly Delicious Vegetable Lasagne
1/2 cup olive oil or salad oil
1 large onion, chopped
2 cloves garlic, minced
1 medium-size eggplant, diced
1/4 pound mushrooms, sliced
1 can (about 1 lb.) Italian style tomatoes
1 can (8 oz.) tomato sauce
1/2 cup dry red wine
1 medium-size carrot, shredded
1/4 parsley, chopped
2 teaspoons oregano
1 teaspoon basil
1 teaspoon salt
1/4 teaspoon pepper
16 packaged whole wheat or regular lasagne noodles
Boiling salted water
2 cups ricotta cheese
2 cups mozzarella cheese, shredded
1 1/2 cups Parmesan cheese, grated
Heat oil in a large frying pan over medium heat. Add onions, garlic, eggplant, and mushrooms; cook, stirring frequently for 15 minutes. Add tomatoes (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 about 30 minutes. Uncover and continue cooking until sauce is thick. You should have 5 cups sauce; set aside.
Cook noodles in a large pan of boiling salted water according to package directions. Drain and rinse.
Butter a 9 by 13 inch baking dish. Spread about 1/4 of the sauce in the dish. Arrange 1/3 of the noodles evenly over the sauce. Dot noodles with 1/3 of the ricotta. Sprinkle with 1/3 of the Parmesan cheese. Repeat this layering two more times. Spread remaining sauce evenly over the top and sprinkle with remaining Parmesan cheese. If made ahead, cover and refrigerate.
Bake uncovered in a 350 degree oven until hot and bubbly, 40 to 50 minutes. Cut in squares to serve. Serves 10.
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