Sarah's Amazing Vegetarian Lasagna

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 12
• 1/4 cup olive oil
• 1 onion, diced
• 4 button mushrooms, sliced
• 1 eggplant, diced
• 1 carrot, shredded
• 1/4 cup red wine
• 1/4 cup chopped flat leaf parsley
• 15 ounces canned whole tomatoes
• 4 ounces canned tomato sauce
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon parsley
• 1 (8 ounce) container ricotta cheese
• 1 3/4 cups freshly shredded parmesan cheese
• 3 1/2 cups shredded mozzarella cheese
• 12 lasagna noodles, cooked

Recipe

• 1 heat olive oil in a large skillet until shimmering.
• 2 add onion, eggplant, and mushrooms to skillet. cook for 15 minutes, or until all ingredients are soft.
• 3 add carrot, wine, parsley, tomato sauce, and whole tomatoes to skillet. break up tomatoes with the back of a spoon.
• 4 add oregano, parsley, and basil to the sauce.
• 5 simmer sauce uncovered for about an hour and a half, or until thick.
• 6 preheat oven to 350 degrees fahrenheit.
• 7 grease the bottom of a 9 x 13" baking dish with non-stick cooking spray.
• 8 spread about 1/4 of the sauce in the bottom of the pan. (about 1 1/4 cups).
• 9 layer 4 of the lasagna noodles on top of the sauce.
• 10 dot the noodles with 1/3 of the ricotta cheese.
• 11 spread 1 cup of the mozzarella over the ricotta and noodles.
• 12 spread 1/2 cups of the parmesan over the mozzarella.
• 13 repeat steps 7-11 two more times.
• 14 spread the last of the sauce over the parmesan, and then spread the last of the parmesan and mozzarella over the sauce to prevent it from burning.
• 15 bake at 350 degrees for 1 hour and 15 minutes, or until hot and bubbling.