Ingredients
16 sheets Lasagna noodles
312 milliliters Tomato Paste (2 small cans)
300 milliliters Tomato Sauce (1/1/2 small cans)
350 g Sliced White Mushrooms
2 pounds Lean Ground Beef
2 tablespoon Olive Oil
1 Onion (Med)
4 cloves Garlic
600 grams Mozzarella Cheese
1 teaspoon Salt
2 teaspoons Fresh Ground Pepper
3 teaspoons Oregano
2 teaspoons Parsley
1 Bay Leaf
1 teaspoons Worchestershire Sauce
1 tablespoon HP Sauce
1/4-1/2 cup Water
Preparation
Heat large sauce pan to med with olive oil. When oil is ready add onion and garlic to pan and soften for a couple of minutes – careful not to burn or brown.
Increase heat to med-high and add ground beef, stirring frequently until brown.
Reduce head to medium and add tomato sauce and paste and stir thoroughly until uniform, then add the water.
Add all the spices etc and stir thoroughly. Add mushrooms. Reduce heat to simmer uncovered stirring occasionally for at least 15 mins. Don’t worry if the sauce seems too think at this point as moisture from the mushrooms will come out as it cooks.
Boil lasagna noodles in salted water until cooked slightly el dante. This should take 10-15 mins. When finished wash with cold water and drain.
The meat sauce should have thickened as the moisture evaporates – if it is too runny let it cook some more.
Preheat oven to 350 deg F.
Layer a large lasagna dish as follows: 1st - 1/3 meat sauce spread evenly, 2nd - 1/2 noodles (should cover the pan), 3rd - 1/3 meat sauce, 4th - 1/3 of cheese (spread it out, this layer may not cover the meat sauce completely), 5th - 1/2 noodles, 6th - 1/3 meat sauce, 7th - 2/3 of cheese (this should completely cover meat sauce )
Place in preheated oven on middle rack for 25mins. Cheese should be completely melted and slightly browned on the edges. Leave in for a few more minutes if this is not the case.
Remove from oven and let stand for 10 mins. Then cut into 10 pieces and serve.