1 lb. lean ground beef
1 c. chopped onion
3 cloves garlic, finely chopped
4 c. tomato juice
8 oz. fresh mushrooms, sliced (optional)
1 (6 oz.) can tomato paste
1 tbsp. Worcestershire sauce
1 tsp. oregano leaves
1 tsp. parsley flakes
1/2 tsp. salt
1/8 tsp. pepper
1 (8 oz.) lasagne noodles, uncooked
1 (15 oz.) container ricotta cheese
1 1/2 c. grated Parmesan and Romano cheese
2 c. (8 oz.) shredded Mozzarella cheese

Preheat oven to 350 degrees. In large skillet, brown meat, onion and garlic. Pour off fat. Stir in tomato juice, tomato paste and seasonings. Simmer 30 minutes, stirring occasionally.

In 9x13 inch baking dish, layer half of the uncooked noodles, sauce, ricotta cheese, grated cheese and Mozzarella cheese. Repeat layering. Cover with aluminum foil; bake 30 minutes, remove foil, continue baking uncovered 15 minutes. Remove from oven; let stand 20 minutes before cutting. Serves 8.

NOTE: You don't pre-cook the noodles.