Vegatarian Lasagna *****

2 large eggplants
10 oz. mushrooms
1/3 c. onion, chopped
1 egg
1- 28oz.can crushed tomatoes
2 garlic cloves, minced
1 tsp. red pepper flakes
1 T. chopped parsley
1 T. chopped basil leaves
1 tsp. sugar
1 T. chopped oregano
1 tsp. nutmeg
approx. 9 oz. lasagna noodles
10 oz. ricotta cheese
3/4 c. parmesan cheese, shredded
1/2 c. fontina cheese, shredded
1/2 pound. mozzarella cheese, shredded
1/2 c. heavy cream

Partially boil noodles
In another pan, sauté onions in olive oil then add garlic

In another pan either sauté or roast eggplant and mushrooms until mostly cooked.  Then add crushed tomatoes, red pepper flakes, basil, oregano, and heavy cream.  Simmer.

While sauce simmers, mix cheeses with egg, nutmeg, and salt and pepper to taste  (Save some shredded cheeses for the top of the casserole)

Now it's time to make the layers.  Spray pan.  Layer sauce, noodles, eggplant mushroom mix, ricotta cheese mixture.....repeat

For last layer top with the remaining shredded cheese.

Cover with foil and bake 375* for 20-30 min.  Remove foil and continue baking 5-10 min.  Sprinkle chopped parsley on top.