1. Preheat the oven to 400 degrees F.

2. In a large frying pan, fry the ground beef until mostly cooked through. Remove temporarily.

3. In the same pan add in the carrots, onions, and whole garlic cloves. Fry until the carrots and onions are soft.

4. Add in the red wine and cook until the liquid reduces in half.

5. Add in the remaining sauce ingredients and bring to a simmer for ~ 5 minutes. Transfer to a blender and blend until smooth.

6. Transfer the pureed sauce back to the pan and adjust for flavours (i.e. more Italian, salt, or vinegar).

7. Bring a large pot of salted water to a boil. Boil the lasagna noodles until el dente.

8. Stir in the ricotta cheese, olives, spinach, and mushrooms. Add in about 1/4-1/2 c. of the pasta water. Remove from heat.

9. Bring a large pot of salted water to a boil. Boil the lasagna noodles until el dente.

10. In a large casserole dish layer with sauce, noodles, and eggplant in 2-3 layers. Smother with mozzarella and parmesan on top. Bake for ~30 mins or until the cheese is

golden brown. Let rest for ~ 10 mins & enjoy!