1 tbsp. vegetable oil
1 1/2 lbs. ground round
1 (1 lb. 12 oz.) can whole tomatoes
1 (8 oz.) can tomato sauce
2 envelopes spaghetti sauce mix
1 (1 lb.) pkg. lasagna noodles
1 (12 oz.) carton Ricotta cheese
1 (8 oz.) pkg. shredded Mozzarella
1/4 c. grated Parmesan cheese
2 (12 oz.) cans cocktail vegetable juice

Heat oil in large skillet; add meat and cook, breaking up with wooden spoon. Stir in tomatoes, tomato sauce, sauce mix, and vegetable juice. Bring to boil; lower heat and simmer 10 minutes.

Cover the bottom of oiled 13 x 9 x 2 inch baking dish with thin layer of sauce. Then add a layer each of uncooked noodles, Ricotta, and Mozzarella. Repeat layers until all ingredients are used, ending with meat sauce. Sprinkle on Parmesan cheese. Cover tightly with heavy-duty aluminum foil. Bake at 350 degrees for 1 hour.

Note: Jar of spaghetti sauce (large size) may be substituted for sauce ingredients.