Preheat oven to 190℃. In a large pan, heat oil, add eggplant, mushrooms, carrot and zucchini and cook on a medium high heat for 2-3 minutes. Stir in pasta sauce, tomato paste, water, wine and parsley. Cover, reduce heat and simmer for 15 minutes, stirring occasionally.
Grease a 20*30 CM ovenproof dish with butter and spread one-third of vegetable sauce over base. Cover with a layer of lasagna sheets. Spread 1/3 of ricotta onto pasta and sprinkle with 1/3 cup mozzarella.
Repeat the layers twice, finishing with ricotta and the sprinkling with cup of mozzarella cheese.
Bake for 30 to 40 minutes until golden and bubbling. Allow to stand for 10 minutes before serving.