1 med. onion, chopped
1 1/4 lbs. ground beef
1 tbsp. salad oil
1 clove garlic, minced
1 tbsp. parsley flakes
1 tbsp. basil
1 tbsp. oregano
No. 2 can tomatoes (2 1/2 c.)
1 (6 oz.) can tomato paste (2/3 c.)
1 small can mushrooms
10 oz. lasagne noodles
2 (12 oz.) cartons Ricotta cheese
2 beaten eggs
2 tsp. salt
1/2 tsp. pepper
2 tbsp. parsley flakes
1/2 c. grated Parmesan cheese
1 lb. Mozzarella cheese, thinly sliced

Brown meat and onion in hot oil. Add garlic, parsley flakes, basil, salt, oregano, tomatoes, tomato paste. Simmer uncovered until thick, about 1 hour, stirring occasionally. Cook noodles in boiling salted water until tender; drain; rinse in cold water. Meanwhile combine Ricotta cheese with eggs, salt and pepper, parsley flakes, Parmesan cheese. Place half noodles in 13 x 9 x 2 inch baking dish. Spread over them half the cheese mixture. Add half the Mozzarella cheese and half the meat mixture. Repeat layers. Bake in 350 degree oven for 30 minutes. 12 servings.

Note: Will take longer if lasagne has been refrigerated (45 minutes to 1 hour) or if more than one pan is in the oven. I made three layers instead of two. The dish was very full. I also used 10 ounces Ricotta and 10 ounces cottage cheese and grated Mozzarella cheese instead of sliced 'cause I already had a big bag on hand.