Lasagna

• 2 Tbsp. salad oil
• 1/2 c. minced onions
• 1 lb. chuck, ground
• 2 cloves garlic
• 1 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/4 tsp. oregano
• 12 medium fresh sliced mushrooms
• 3 Tbsp. snipped parsley
• 2 1/2 c. tomatoes, drained
• 1 (8 oz.) can tomato sauce
• 1/2 c. Parmesan cheese
• 1/2 lb. lasagna noodles (1 1/2-inch wide)
• 3/4 lb. thinly sliced Mozzarella or natural Swiss cheese
• 1 lb. Ricotta or cottage cheese (optional)
• 3/4 lb. Provolone cheese

1. Saute onions in hot oil in skillet.
2. Add beef and mushrooms. Cook until brown, then drain.
3. Slice garlic, mash with salt, add to meat with pepper, oregano, parsley, tomatoes, tomato sauce and 2 tablespoons Parmesan.
4. Simmer covered 30 minutes.
5. Refrigerate until ready to use (best if left overnight or frozen for later use).

salad oil, onions, chuck, garlic, salt, black pepper, oregano, mushrooms, parsley, tomatoes, tomato sauce, parmesan cheese, lasagna noodles, swiss cheese, ricotta, provolone cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=408360 (may not work)