Mushroom Eggplant Lasagna

Ingredients

• 5 tablespoons extra-virgin olive oil
• 1 pound cremini mushrooms, chopped (about 5 cups)
• 1 pound eggplant (1 to 2 medium), peeled and chopped (about 5 cups)
• 1 medium onion, chopped (1 ½ cups)
• 2 carrots, peeled and chopped (¾ cup)
• 2 celery stalks, chopped (¾ cup)
• Kosher salt
• 6 garlic cloves, minced (2 tablespoons)
• 2 teaspoons dried oregano
• ½ teaspoon red-pepper flakes
• 3 tablespoons tomato paste
• 2 cans (28 ounces each) whole peeled tomatoes in juice
• 24 ounces whole-milk ricotta (3 cups)
• 1 cup whole milk
• 3 large eggs
• 4 ounces Parmigiano-Reggiano, finely grated (1 ¼ cups)
• 1 pound low-moisture mozzarella, shredded (4 cups)
• ¾ cup chopped flat-leaf parsley
• Kosher salt and freshly ground pepper
• 18 dry lasagna noodles

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