2 lbs. ground beef
1 c. chopped onions
1 c. chopped mushrooms
1 c. (or 1 ea.) chopped green pepper
2 (16 oz.) cans cut up whole tomatoes
3 (8 oz.) cans tomato sauce
4 (6 oz.) cans tomato paste
2 tbsp. cooking oil
2 (16 oz.) pkgs. lasagna noodles
2 eggs
3 1/2 c. Ricotta, or creamed cottage cheese
1 c. grated Parmesan cheese
3 pkgs. grated sharp Cheddar cheese
1 1/2 grated Monterey Jack

SPICES:

Season all
Italian seasoning
Celery salt
Salt and pepper
Ground Oregano
Onion powder
Garlic powder
Parsley flakes

In large Dutch oven, cook and stir meat, onion, mushrooms, green pepper with 2 tablespoons garlic powder, until meat is brown. Drain off fat.

Add cut up tomatoes (undrained), the tomato paste, tomato sauce and all the remaining spices (let personal taste be your guide for amount). Cover and simmer for 15 to 30 minutes, stirring often.

Set oven to 375 degrees. Cook noodles until tender, in boiling, salted water with the cooking oil added to the water. When tender drain and rinse noodles in warm water and set aside.

Beat eggs. Mix in all the Ricotta cheese, 1/4 cup of parsley flakes, 1 teaspoon salt, 1/2 teaspoon pepper, with the grated Monterey Jack, and 1 package of Mozzarella and 1 package sharp Cheddar. Stir until well mixed.

In two large baking dishes spread a small amount of the tomato-meat sauce. Cover bottom with a layer of noodles, spread cheese mixture over noodles. Cover that with the meat sauce (be sure to reserve some sauce for top layer). Repeat layering until top of dish. Spread noodles on top, cover with remaining meat sauce. Sprinkle remaining Mozzarella and Cheddar cheese over meat sauce mixture.

Bake for 30 to 40 minutes or until heated through. Let stand 10 minutes before serving. Serves 20.