1 lb. lean ground beef
1 c. chopped onion
3 cloves garlic, finely chopped
4 c. Sacramento tomato juice or tomato plus
8 oz. (about 2 c.) fresh mushrooms, sliced
1 (6 oz.) can tomato paste
1 tbsp. Worcestershire sauce
1 tsp. oregano, no leaves
1 tsp. parsley flakes
1/2 tsp. salt
1/8 tsp. pepper
8 oz. lasagna noodles, uncooked
1 (15 or 16 oz.) container ricotta cheese
1 1/2 c. Borden grated Parmesan & Romano cheese
2 c. (8 oz.) shredded Borden's 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 13"x9" 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; continue baking; uncovered, 15 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.