1 lb. ground lean beef
1 c. chopped onion
3 cloves garlic, minced
4 c. tomato juice
1 (6 oz.) can tomato paste
1 tbsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
1/2 lb. mushrooms, sliced
1 tsp. parsley flakes
1 tsp. oregano
1 (8 oz.) box lasagna noodles
1 lb. ricotta cheese
1 1/2 c. grated Romano & Parmesan cheeses
2 c. shredded mozzarella cheese

Brown meat with onion and garlic in large saucepan. Stir in tomato juice, tomato paste, mushrooms, Worcestershire sauce, pepper, parsley flakes and oregano. Simmer 30 minutes. Mixture should be saucy, not dried up.

Arrange half of uncooked noodles in bottom of 13 x 9 inch baking dish. Top with half of meat sauce, ricotta cheese, grated cheeses and mozzarella cheese. Repeat layering. Sprinkle with parsley.

Cover with foil and bake in 350 degree oven for 40 minutes. Remove foil and continue baking for 15 minutes. Remove from oven and let stand for 20 minutes before cutting. 8 servings.