Sauce:

1. Combine the tomato sauce, carrots, and minced garlic in a blender and puree until smooth.
2. In a medium saucepan, heat the oil over medium heat. Add the onion and mushrooms and cook for about 5 minutes. Add the tomato sauce puree, the spices, and the red wine vinegar to the saucepan. Simmer over low heat for about 10-15 minutes.

Sausage:

1. Combine the unseasoned ground pork with the spices (I use my hands). Cook the sausage in a skillet over medium heat until cooked through.

Assembly:

1. Preheat oven to 375°F. Prepare a 9”x13” baking pan by spraying it with nonstick cooking spray.
2. Spread about ¼ to ½ cup sauce in the bottom of the prepared pan (it does not need to be spread evenly). Create the first layer by placing noodles evenly across the bottom of the pan; top the noodles with ricotta, sausage, and sauce. Repeat one more more time, reserving about 1 cup sauce and 4-5 noodles for the top layer (you should use all the ricotta and sausage in these two base layers).
3. For the top, add a layer of noodles, spread with the remaining sauce, and top with all of the mozzarella. Cover and bake for about 30 minutes. Uncover and bake another 15 minutes or until the lasagna is heated through and the cheese is browned.