1/4 c. vegetable oil
1 1/4 c. diced onion
2 cloves garlic, minced
1 med. green pepper, diced
1/2 lb. fresh mushrooms, sliced (2 1/2 c.)
3/4 lb. ground round
1/4 tsp. pepper
2 (1 lb.) cans tomato sauce
1 (28 oz.) can Italian style peeled tomatoes
1 (6 oz.) can tomato paste
2 tsp. dried basil leaves
2 tsp. dried oregano leaves
1/4 c. minced fresh parsley
1 lb. lasagna noodles
8 oz. part skim milk Mozzarella cheese, shredded
8 oz. park skim milk ricotta cheese
4 oz. grated Parmesan cheese (1 c.), divided into 2 even portions

1. In a large saucepan, heat the vegetable oil. Saute the onions, garlic and green peppers until softened. Add the mushrooms and saute until tender. Add the ground round, salt and pepper. Cook until meat loses its red color. DRAIN OFF EXCESS FAT.

2. Add the tomato sauce, tomatoes, tomato paste, basil, oregano and parsley. Simmer 1 1/2 hours or until sauce has thickened. While cooking, if sauce becomes too thick, add small amounts of water as needed.

3. Prepare the lasagna noodles according to the package directions. You do not have to use oil to prevent noodles from sticking together as directions of some packages suggest. If you gently stir noodles occasionally, they will not stick. Cook noodles for 10 to 12 minutes or until al dente (still a bit chewy). Drain, rinse with cold water and separate noodles.

4. Combine ricotta and half of the Parmesan cheese.

5. Preheat oven to 350 degrees. For each of 2 (13"x9"x2") pans; spoon in a thin layer of sauce and cover with a layer of lasagna noodles. Next place a layer of shredded Mozzarella and ricotta Parmesan mixture. Add some sauce. Arrange successive layers in a likewise manner, ending with a layer of noodles. Top with sauce and sprinkle with the remaining 1/2 cup of Parmesan cheese.

6. Bake about 25 minutes. Remove and let stand for 10 minutes before cutting.

These ingredients or steps have been modified from the original version. Approximate calories per serving: 309.