1 lb. ground beef or Italian sausage
1 c. chopped onions
3 cloves garlic, finely chopped
3 c. tomato juice or V-8 juice
2 c. sliced fresh mushrooms
1/2 tsp. pepper
1 (8 oz.) pkg. lasagna noodles, uncooked
2 c. Mozzarella cheese
1 (6 oz.) can tomato paste
1 tbsp. Worcestershire sauce
1 tsp. oregano
1 tsp. parsley flakes
1/2 tsp. salt
15 oz. ricotta cheese
1 1/2 c. grated Parmesan cheese

Heat oven to 350 degrees. In large saucepan, brown meat, onion and garlic. Pour off fat, stir in vegetable juice, mushrooms, tomato paste, Worcestershire sauce, oregano, 1 tablespoon parsley flakes, salt and pepper. Simmer 30 minutes, stir occasionally.

In 9x13 inch baking dish, layer 1 each of uncooked noodles, sauce, ricotta cheese, grated cheese and Mozzarella cheese. Repeat layering; top with parsley. Cover with aluminum foil. Bake 30 minutes, remove from oven. Let stand 20 minutes before cutting. Refrigerate leftovers.

TIP: Lasagna can be prepared ahead and refrigerated. Bake covered 45 minutes; uncover and continue baking 15 minutes. Makes 10 servings. 485 calories per serving.