2 lbs. hamburger
1 can golden mushroom soup
1 lg. box lasagna noodles
1 lb. Monterey Jack cheese
Dash of thyme
1 can tomato soup
6 oz. can tomato sauce
Garlic powder, to taste
Dash of sage
Dash of marjoram (opt.)

Brown hamburger and drain. In same pan, add tomato soup, golden mushroom soup and tomato sauce. Add seasonings and cook on low heat. While sauce mix is simmering, boil lasagna noodles per package directions in a 5 quart pot or larger. When noodles are done, drain, and run them under cold water continuously while layering the ingredients in a 9 x 13 x 2 inch pan.

First put some juice on the bottom of the pan. Then layer noodles, sauce and grated cheese (in that order) until pan is full or you run out of ingredients to complete a layer. Next bake lasagna at 350 degrees for about 30 minutes or until cheese is bubbly but not browned. Serve.