Vegetable Lasagne                                      from Mary Donaldson and Hannah Williams

Ingredients

• 1/3 c. olive oil
• 1 large onion
• 2 cloves garlic, crushed
• 1 med. eggplant, diced
• 1/4 lb. mushrooms, sliced
• 1 can (8 oz.) tomato sauce
• 1/2 c. dry red wine
• 1 med. carrot, shredded
• 1/4 c. parsley
• 2 ts. oregano leaves
• 1 tsp. basil
• 1 tsp. salt
• 1/4 tsp pepper
• 2 c. (1 lb.) Ricotta
• 2 c. (8 oz.) shredded mozzarella
• 1 1/2 c (4 1/4 oz.) parmesan