1 c. fresh mushrooms, chopped
1 c. onion, chopped
1 tsp. seasoning salt
1/8 tsp. pepper
1 tsp. oregano, crumbled, or 1/2 tsp. ground
1/2 tsp. basil leaves, crumbled
1 tsp. garlic salt
1/2 tsp. anise seed
2 c. tomato puree
2 1/2 c. lasagna noodles, cooked (6 to 8 wide noodles)
1 1/3 c. ricotta cheese
4 oz. monterey jack cheese, stripped or sliced
1 can whole peeled tomatoes, cut up (optional)

Add all ingredients together, except noodles, in large pan and simmer on low 1 hour. Cook lasagna noodles until tender, drain and rinse. In oblong baking dish, layer 1/3 sauce, layer of noodles, layer of ricotta, and 1/2 monterey jack cheese. Repeat and end with top layer of cheese. Bake, uncovered, at 325 to 350 degrees about 1 hour.