Vegetable Lasagna

From: balinsky@cs.UMD.EDU (Andy Balinsky)

1/3 cup oil                                      1 onion, diced
1 tsp. garlic powder                             1 unpeeled eggplant, diced
1/4 pound mushrooms, sliced                      1 (16 oz) can tomatoes
1 (15 oz) can tomato sauce                       1/2 cup water
1 carrot, shredded                               1/4 cup chopped parsley
2 tsp. oregano                                   1 tsp. basil
10-16 whole wheat or regular lasagna noodles     2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 1/2 cups grated Parmesan cheese

Heat oil in frying pan.  Sauge onion, eggplant, and mushrooms, stirring
frequently for 15 minutes.  Add tomatoes and their liquid, tomato sauce,
carrot, parsley and 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 oveer top and sprinkle with remaining Parmesan cheese.  Bake,
uncovered, at 350 degrees for 50 minutes.  Cut into squares to serve.

Serves 10.