1 lb. lean ground beef
1 c. chopped onion
3 clove garlic, finely chopped
4 c. tomato juice
8 oz. fresh mushrooms, sliced or 8 oz. canned mushrooms
1 (6 oz.) can tomato paste
1 tbsp. Worcestershire sauce
1 tsp. oregano leaves (ground oregano can be used)
1 tsp. parsley flakes
1/2 tsp. salt
1/8 tsp. pepper
1 (8 oz.) pkg. Creamettes lasagne noodles, uncooked
1 (15 or 16 oz.) container Ricotta cheese (Swiss cheese can be used)
1 1/2 c. grated Parmesan and Romano cheese (all Parmesan can be used)
2 c. shredded Mozzarella cheese
Parsley flakes

Preheat oven to 350 degrees. In large saucepan, brown meat, onion, and garlic; pour off fat. Stir in tomato juice, mushrooms, tomato paste and seasonings. Simmer 30 minutes, stirring occasionally. In a greased 9 x 13 inch baking dish, layer 1/2 each of the uncooked noodles, sauce, Ricotta cheese, grated cheese and Mozzarella cheese.

Repeat layering; top with parsley. Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking uncovered for 15 minutes. Remove from oven; let stand 20 minutes before cutting. Refrigerate leftovers.