1 lb. lean ground beef
3 cloves garlic, chopped
8 oz. (2 c.) fresh mushrooms, sliced
1 tbsp. Worcestershire sauce
1 tsp. oregano leaves
1/2 tsp. salt
1 (8 oz.) pkg. lasagna noodles, uncooked
2 c. (8 oz.) Mozzarella cheese
1 c. chopped onion
4 c. tomato juice or V-8 juice
1 (6 oz.) can tomato paste
Parsley flakes
1 tsp. parsley flakes
1/8 tsp. pepper
1 (2 lb.) container Ricotta cheese
1 1/2 c. grated Parmesan and Romano cheese

Preheat oven to 350 degrees. In large pan, brown meat, onion, and garlic; pour off fat. Stir in tomato juice, mushrooms, tomato paste, and seasonings. Simmer for 30 minutes, stirring occasionally. In 13 x 9 inch baking dish, layer 1/2 of the uncooked noodles, sauce, Ricotta cheese, grated cheese, and Mozzarella cheese. Repeat layering; top with parsley. Cover with aluminum foil; bake for 30 minutes. Remove foil; continue baking, uncovered, for 15 more minutes. Remove from oven; let stand 20 minutes before serving. Refrigerate leftovers.