1 lb. ground beef
1 c. chopped onion
3 cloves garlic, finely chopped
4 c. tomato juice
8 oz. (about 2 c.) fresh mushrooms, sliced
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.) pkg. lasagna noodles
1 (15-16 oz.) container Ricotta cheese
1 1/2 c. grated Parmesan & Romano cheese
2 c. shredded Mozzarella cheese
Parsley flakes

Preheat oven to 350 degrees. In large saucepan, brown meat, onion and garlic. Pour off fat. Stir in tomato juice, mushrooms, tomato paste and seasonings. Simmer 30 minutes, stirring occasionally. In 13"x9" baking dish, layer 1/2 each of the cooked noodles, sauce, ricotta cheese, grated cheese and Mozzarella cheese. Repeat layering, top with parsley. 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.