Garden Lasagna

1/4 cup fresh parsley, chopped, divided#189; cup fresh basil, chopped, loosely packed, divided1 teaspoon red pepper flakes, dividedSalt1 pound low-fat ricotta cheese#8531; cup olive oil1 large onion, small dice2 cloves garlic, minced1 medium eggplant, unpeeled, diced in 1-inch cubes#188; pound mushrooms, sliced2 teaspoons dried oregano1 can (28 ounces) crushed tomatoes1 can (16 ounces) tomato sauce1 carrot, shredded#189; teaspoon pepper1 tablespoon balsamic vinegar16 lasagna noodles8 ounces low-fat mozzarella cheese, shredded1#189; cups grated parmesan Mix half the parsley, half the basil, half the red pepper and the 1/4 teaspoon salt into the ricotta cheese; set aside.Heat olive oil in large skillet at medium/high. Add onion, garlic, eggplant, mushrooms, oregano and remaining crushed red pepper. Saute until onions are soft, golden and translucent, about 15 minutes, stirring often.Add crushed tomatoes, tomato sauce, carrot, 1 teaspoon salt and pepper; bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Add balsamic vinegar, remaining parsley and basil; set aside. While sauce simmers, cook lasagna noodles, rinse and set aside. Evenly spread about #189; cup sauce into a 9-by-13-inch pan. Top with 4 noodles; spoon on with 1 cup sauce, one-third of the ricotta, one-fourth of the mozzarella and one-fourth of the parmesan. Repeat process two more times. For the last layer: noodles, remaining sauce, remaining mozzarella and parmesan. Bake 40-50 minutes or until bubbly and cheese is golden brown.Serves eight to 10.