2-3 lb. ground chuck
1 lg. white onion, diced
Garlic powder, approximately 2-3 tbsp.
1 tbsp. oregano
1/2 to 1 tbsp. basil
Salt to taste
Pepper to taste
2 tbsp. Creole seasoning
Sprinkle of chili powder
1 tbsp. soy sauce

Using a large heavy skillet, pour enough oil to cover the bottom on medium heat. Heat the oil to just smoking - add diced onion and garlic powder. Saute until onions are clear. Add the ground chuck, and all other seasonings listed above. Mix well. Cook until done. Remove from skillet; place on platter (paper towels) and drain well.

SAUCE:

Lg. Dutch oven with lid
Browned seasoned meat
3 (16 oz.) cans stewed tomatoes (1 of 3 can be a can of Rotel if desired)
2 boxes fresh mushrooms, thinly sliced
1 sm. can tomato paste
1-2 tbsp. garlic powder
1/2 to 1 tbsp. oregano
1/2 to 1 tbsp. basil
Salt and pepper, heavy
Creole seasoning, lightly
Chili powder, if desired
Soy sauce, a few shakes
1/4 c. ketchup
1/2 c. barbecue sauce, Old Hickory hot
1/4 c. sugar, preferably brown (granulated will do)
1-2 (6 oz.) cans of tomato sauce (may want to put one in at beginning and put one in about 2 hours before done)
2 c. water

The sauce will be very watery - you want it that way. Place all of the ingredients in saucepan; mix well. Place on medium heat and bring to a boil. Turn heat down until sauce simmers. Simmer for at least 3 hours. Adding water as needed. You will want the sauce very juicy, stir frequently.

I cook my sauce usually 6-8 hours. When the sauce is ready, take a large deep baking dish, coat well with butter (as in baking). Take a ladle and cover bottom of baking dish with sauce about 1 inch deep. Take unbaked lasagna noodles and place lengthwise across sauce.

Cover noodles with slices of longhorn colby cheddar cheese - cover cheddar with slices of Mozzarella cheese. Ladle sauce over cheese, cover sauce with noodles, then cheese. Keep layering up until the dish is full. On the final layer cover the top layer of noodles with lots of sauce and pile on the cheese.

Cover with foil, wrapping the whole dish up well, because it will boil over. Bake at 400 degrees for approximately 45-60 minutes. Slice and serve with salad and roll. DO NOT boil noodles before placing in baking dish. IGNORE the directions on the box!