8 oz. lasagna noodles
1 lb. cube steaks
2 tbsp. oil
1 1/2 c. sliced mushrooms
1 c. chopped onions
1/4 c. chopped green pepper
2 (6 oz.) cans tomato paste
3 c. water
1/2 lb. mild sausage
1 clove garlic, crushed
1 tsp. salt
1/8 tsp. pepper
1/2 tsp. oregano
1/2 tsp. basil
2 c. ricotta cheese
2 c. shredded Mozzarella cheese
1/2 c. grated Parmesan cheese

Cook lasagna noodles in boiling salted water until tender. Drain. Rinse well. Cut steaks into 1 1/2 x 1/2 inch strips. Brown well in oil in large skillet with the sausage well cut too. Add mushrooms, onions, and green pepper. Cook, stirring until tender. Stir in tomato paste, water, garlic, salt, pepper, oregano and basil. Boil gently, uncovered, 20 minutes. Stir occasionally.

Place 1/3 of sauce in bottom of 9x13 inch baking dish. Arrange half of noodles on top of sauce. Spread 1 cup ricotta cheese over noodles. Top with half of remaining sauce, 1 cup Mozzarella cheese and 1/4 cup Parmesan cheese. Add additional layers of remaining noodles, ricotta cheese, sauce, and Mozzarella and Parmesan cheeses.

Bake at 350 degrees for 25 to 30 minutes. Let stand 5 to 10 minutes before serving. Makes 6 to 8 servings.