STEP A:

1 lb. ground chuck
1/2 lb. ground veal
3/4 c. chopped onion
4 cloves garlic, minced
4 tbsp. chopped parsley
6 tsp. oregano
2 tsp. basil
4 tsp. salt
1/2 tsp. pepper
4 tbsp. grated Parmesan cheese
1/4 tsp. crushed red pepper
1/2 c. olive oil
1 pkg. (1 lb. size) lasagna (cook with 1/4 c. vegetable oil)

STEP B:

2 cans (1 lb. 12 oz.) whole tomatoes, undrained
4 cans (6 oz.) tomato paste
2 tbsp. sugar
2 tsp. garlic powder
1 c. water
1/2 lb. mushrooms

STEP C:

2 lb. mozzarella cheese, grated
2 lb. ricotta cheese
2 c. Parmesan cheese, grated
2 eggs, beaten

Step A: Saute ingredients in olive oil until meat is browned.

Step B: Add all Step B's ingredients to Step A. Cook for about an hour. During this time cook lasagna noodles and let cool in water until ready to use.

Step C: Also during this time, beat 2 eggs and mix with ricotta cheese, then combine with the mozzarella and Parmesan cheeses.

Lastly (yeah!) : Start layering. Grease two 13 x 9 inch pans. Put a small amount of sauce in tray first. Add lasagna noodles, sauce, cheese and so on. Sprinkle parmesan on very top of finished dish. Bake 35 minutes at 350 degrees. If you freeze them make sure they are completely thawed before cooking. Serves approximately 24.