Ingredients

1 bunch green onions (sliced)
2 cloves garlic (finely chopped)
3 lbs ground beef
3 Tbls. Olive oil (divided)
2 28-32oz. cans peeled tomatoes
1 8oz. can tomato sauce
1 6oz. can tomato paste
1 tsp. ea. rosemary, basil, oregano, parsley flakes, salt
1/2 tsp. thyme
1/4 tsp. pepper
3/4 lb. sliced mushrooms
6 hard cooked eggs thinly sliced
3 oz. ea. pimento-stuffed green olives & black olives
1^1/2 lbs shredded mozzarella
1 lb. ricotta cheese
5 oz. grated parmesan cheese
10 oz. wide lasagna noodles (cooked per pkg. directions)

Instructions

In a large Dutch oven or kettle, saute onions, garlic and meat over medium heat in 2 Tbs., of the olive oil.
Add tomatoes, sauce, paste and seasoning. Stir! 

In separate skillet, saute mushrooms in remaining olive oil.
Add to meat sauce and simmer sauce uncovered 1 hour stirring frequently. 

Cook lasagna noodles in salted water, drain well and rinse to prevent sticking together while you work. 

*In greased 3*x16"x12" *pan, layer with half of the lasagna, half of the sauce and all other ingredients except Parmesan cheese.
End with other 1/2 of the lasagna with remaining sauce on top.
Sprinkle with grated Parmesan and Bake 40 minutes at 350°

Note: *If you don't have a pan this size, use two 13x9" pans and follow instructions for larger pan remembering to evenly distribute the ingredients to each pan.

Serve with garlic bread and tossed green salad.