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1
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.
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2
Increase heat to med-high and add ground beef, stirring frequently until brown.
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3
Reduce head to medium and add tomato sauce and paste and stir thoroughly until uniform. Add can of mushrooms, including liquid and stir.
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4
Add all the spices etc and stir thoroughly. Reduce heat to simmer uncovered stirring occasionally for at least 15 mins.
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5
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.
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6
The meat sauce should have thickened -- if it is too runny let it cook some more.
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7
Preheat oven to 350 deg F.
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8
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 - 2/5 of cheese (spread it out, this layer may not cover the meat sauce completely), 5th - 1/2 noodles, 6th - 1/3 meat sauce, 7th - 3/5 of cheese (this should completely cover meat sauce )
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9
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.
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10
Remove from oven and let stand for 10 mins. Then cut into 10 pieces and serve.
