1/3 c. olive oil
Heat oil over medium heat. Add onion, garlic, eggplant, and mushrooms. Cook 15 minutes; sir occasionally. Add tomatoes and their liquid, tomato sauce, wine, carrot, parsley, oregano, basil, salt, and pepper. Simmer covered for 1 hour. Set aside. (May be frozen and used much later.)
Cook noodles as directed.
Spread 1/4 vegetable sauce in dish. Arrange 1 layer of noodles over the sauce. Dot noodles with 1/3 ricotta, sprinkle 1/3 mozzarella and 1/4 parmesan. Repeat layering two more times. Spread remaining sauce evenly over top and sprinkle with remaining parmesan cheese.
Bake uncovered 350 degrees until hot and bubbly (40-50