8 oz. lasagna noodles
1 lb. cube steaks, pounded tender
2 tbsp. oil
1 1/2 c. sliced mushrooms
1 c. chopped onions
1/4 c. chopped green bell pepper
2 (6 oz.) cans tomato paste
3 c. water
1 clove garlic, crushed
1 tsp. salt
1/8 tsp. black pepper
1/2 tsp. dried oregano, crushed
1/2 tsp. dried basil, crushed
2 c. ricotta cheese
2 c. shredded Mozzarella cheese
1/2 c. grated Parmesan cheese

Cook lasagna noodles in boiling salted water until tender. Drain. Rinse well. Cut steaks into 1 1/2 x 1/2 inch strips. Brown well in oil in large skillet. Add mushrooms, onions and green pepper. Cook, stirring, until tender. Stir in tomato paste, water, garlic, salt, pepper, oregano and basil. Boil gently, uncovered, 20 minutes. Stir occasionally. Place 1/3 of sauce in bottom of 13 x 9 inch baking dish. Arrange half of noodles on top of sauce. Spread 1 cup ricotta cheese over noodles. Top with half of remaining sauce, 1 cup Mozzarella cheese and 1/4 cup Parmesan cheese. Add additional layers of remaining noodles, ricotta cheese, sauce and mozzarella and Parmesan cheeses. Bake at 350 degrees for 25 to 30 minutes. Let stand 5 to 10 minutes before serving.