| | SAUCE |
| 3 | | Cloves garlic, minced |
| 1 | lg | Onion, chopped |
| 1 | lb | Lean ground beef |
| 1 | cn | (28-oz) of tomatoes (I use puree) |
| 1/2 | lb | Mushrooms, sliced |
| 1/4 | c | Balsamic or wine vinegar |
| 1 | tb | Sugar |
| | Assorted herbs; basil, oregano, thyme, marjoram and rosemary |
| | Salt and pepper |
| | OPTIONAL |
| 1 | | Green pepper (or yellow and red too), diced |
| 1 | | Chopped zucchini |
| 1/2 | | Chopped egg plant |
| | FURTHER INGREDIENTS |
| 1 | lb | Fresh lasagne noodles -OR- |
| 1 | pk | No-cook dry lasagne pasta |
| 1 | lb | Mozzarella cheese |
| 1 | lb | Romano cheese |
| 1 | | Egg |
| 1 | pk | Frozen spinach |
| 1 | ts | Oregano (dried) |
| | BECHAMEL SAUCE |
| 2 | tb | Butter |
| 1 | tb | Flour (up to 3) |
| 1/2 | c | Chicken broth (I use this for less calories than cream; ya right; like it matters for this recipe!) (up to 3/4) |
