1 lb. ground beef
2 Tbsp. olive oil
3 1/2 c. tomatoes (No. 2 1/2
2 (8 oz.) cans tomato sauce
2 Tbsp. instant minced onion
1/8 tsp. garlic powder
1 1/2 tsp. oregano leaves
1/4 tsp. rosemary leaves
1/4 tsp. basil leaves
1/2 tsp. m.s.g.
2 tsp. salt
1 tsp. sugar
1/2 lb. fresh mushrooms,
1/2 lb. lasagne noodles
1 lb. Ricotta cheese
1/2 lb. Mozzarella cheese
1/4 c. grated Parmesan cheese
Saute beef in hot oil until meat loses its pink color.
Add tomatoes, tomato sauce, seasoning and mushrooms. Mix well;
cook slowly 2 hours or until sauce is thickened. Cook noodles
as directed on package; drain, rinse in cold water and sepa-
rate. In a buttered 3 quart baking dish (13 x 9 x 2-inch pan)
make 2 layers of noodles, meat sauce, Ricotta, slices of
Mozzarella and Parmesan cheese in this order, using about half
of each for each layer. Bake in 350 degrees oven for 30 minutes.
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