1 lb. lean ground beef
1 c. chopped onion
3 cloves garlic, finely minced
4 c. tomato juice
8 oz. (about 2 c.) fresh sliced mushrooms
1 can (6 oz.) tomato paste
1 tbsp. Worcestershire sauce
1 tsp. oregano, crumbled
1 tsp. basil
1 tsp. parsley flakes, crumbled
1/2 tsp. salt
1/2 tsp. pepper
8 oz. uncooked lasagna noodles
1 container (15 or 16 oz.) ricotta cheese
1 1/2 c. grated Parmesan and Romano cheese
2 c. (8 oz.) shredded Mozzarella cheese
Additional parsley flakes for garnish

In large saucepan or skillet, brown beef, onion and garlic. Pour off excess fat and stir in tomato juice, mushrooms, tomato paste, Worcestershire sauce, oregano, parsley flakes, salt and pepper. Simmer 30 minutes, stirring occasionally. In 13 x 9 inch baking dish, layer one half of the noodles, one half of the prepared sauce, one half of the ricotta cheese, one half of the Parmesan and Romano cheese and one half of the Mozzarella cheese. Repeat all layers, and sprinkle wth additional parsley flakes. Cover with aluminum foil and let rest for 30 to 45 minutes. Bake, covered with foil, at 350 degrees for 30 mintues. Remove foil and continue baking 15 minutes. If browner top is desired, run under broiler for a few minutes. Remove from oven, and let stand 20 minutes before cutting. Makes eight servings.