Ingredients
1/3 c. oil
1 onion, diced
1 tsp. garlic powder
1 eggplant, diced
1/4 lb. mushrooms, sliced
1 1-lb. can tomatoes
1 15-oz. can tomato sauce
1/2 c. water
1 carrot, shredded
1/4 c. chopped parsley
2 tsp. oregano
1 tsp. basil
10-16 lasagna noodles
2 c. ricotta cheese
2 c. shredded mozzarella
1-1/2 c. grated Parmesan
Instructions
Heat oil in frying pan. Saute onion, eggplant, & mushrooms, stirring
frequently for 15 minutes. Add tomatoes and their liquid, tomato sauce,
carrot, parsley & seasonings. Bring to a boil, then reduce heat and
simmer, covered for 15 minutes. Cook noodles according to package
directions. Drain. Oil a 9x13 or larger pan. Spread 1/4 of sauce
in bottom. Arrange 1/3 of noodles over sauce. Dot noodles with 1/3
of ricotta. Sprinkle with 1/3 of mozzarella, the 1/4 of Parmesan.
Repeat layering two more times. Spread remaining sauce over top and
sprinkle with remaining Parmesan cheese. Bake, uncovered, at 350F for
50 minutes.
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