1 lb. lean ground beef
2 to 3 tbsp. vegetable butter
1 lg. onion, chopped or diced
1/2 stalk celery, sliced
1/2 lb. fresh mushrooms, sliced
1 (2 to 4 oz.) can sliced olives, drained
1 (32 oz.) jar prepared spaghetti sauce
1/2 lb. large lasagne noodles
1 lb. Mozzarella cheese, sliced
1 lb. sharp Cheddar cheese, sliced

In a large fry pan, brown the ground beef and drain off the fat. Transfer the beef to a large (4 quart or so) pot or bowl. Saute' the onions and celery in 1 or 2 tablespoons of vegetable butter, then also add to the beef. Add then drained olives. Pour the spaghetti sauce over the meat mixture and stir until evenly blended.

In a larger (8 to 12 quart) pot, cook the lasagna noodles, according to the directions on the package. Drain the noodles, then rinse them thoroughly with cool water. Place noodles side by side on sheets of paper towel to absorb excess moisture.

Lightly grease the bottom and sides of a large (10 x 13 inch or larger) casserole. Beginning with the noodles, alternate layers of noodles, sauce and cheese. Bake uncovered at 350 degrees for 1/2 hour, or until lasagna is bubbling. Allow to cool and set for about 1/2 hour before serving.

This recipe should accommodate 6 to 8 hearty appetites.