Lasagna

	1 package UNCOOKED lasagna noodles
 	1 lb. ground sirloin
 	28 oz. chopped tomatoes
 	15 oz. tomato sauce
 	2 medium onions
 	1 to 2 large garlic cloves, crushed or minced
 	8 oz. sliced mushrooms
 	1 T. chopped parsley
 	1/2 t. sweet basil
 	1/2 t. oregano
 	1/8 t. pepper
 	1 lb. ricotta cheese
 	Too Much Cheese (1 to 2 lbs. mozzarella, 2 to 4 oz. parmesan)

 Brown the meat; drain and set aside.  Brown the onions, garlic, and
 mushrooms until tender; add meat, sauce, spices and simmer 30 minutes
 or so, COVERED.  Grate the cheese.  Preheat oven to 350 degrees.  In a
 shallow baking pan, sprinkle in just enough sauce to wet the bottom of
 the pan.  Add three layers of: uncooked noodles, spread with 1/3 of
 the ricotta, covered with 1/3 of the meat/sauce, covered with 1/3 of
 the mozzarella, topped with 1/3 of the parmesan.  Cover with aluminum
 foil, and bake about an hour.  Lasagna is done when a knife will push
 through the noodles; brown under the broiler a couple of minutes.  Let
 cool 5-10 minutes.  Devour.