1 lb. ground round
1 c. onions (chopped)
3 garlic cloves, minced
4 c. V-8 juice
2 (4 oz.) can mushroom pieces, drained
1 (6 oz.) can tomato paste
1 tbsp. Worcestershire sauce
1 1/2 c. Parmesan cheese
1 tsp. oregano
1 tsp. parsley flakes
1/2 tsp. salt
1/8 tsp. pepper
1 (8 oz.) pkg. lasagna noodles, uncooked
1 (16 oz.) carton Ricotta cheese or cottage cheese with 1 egg and 1 tsp. parsley flakes
8 oz. shredded Mozzarella cheese

In large saucepan brown meat, onion and garlic; drain. Stir in V-8, mushrooms, tomato paste and seasonings. Simmer 30 minutes stirring occasionally.

Heat oven to 350 degrees. In a 13x9 inch (3 quart) baking dish or pan layer half each of uncooked noodles, meat sauce and cheeses; repeat layers. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and continue baking uncovered 15 minutes. I serve with salad and garlic bread.