NO BOIL LASAGNE

1 tbsp veg oil
1 med onion, chopped
1 clove garlic, minced
1 lb ground beef
3 ½ cups  spagetti sauce
1 10 oz can sliced mushrooms
½ c water
1 tsp oregano
1 ¼ c yogurt
1/3 c grated parmesan cheese
1/3 c dried or fresh parsley
1 egg, slightly beaten
2 tbsp veg oil
1 tsp salt
6 oz sliced or grated mozzorella cheese
½ package lasagne, uncooked

Saute onion and garlic in oil.
Add meat and brown.  Remove excess fat.
Stir in spaghetti sauce, mushrooms with juice, water, and oregano.  [You want to end up with 4 cups of liquid that is the consistency and flavour of spaghetti sauce.  You can do this by using tomato paste, homemade tomato sauce or fresh tomatoes to which you have added your regular seasons for spaghetti sauce.  I use the mix from Sam's Warehouse.]   Bring to a boil and remove from heat.
Combine yogurt, egg, oil, parmesan cheese, parsley and salt.
Place ingredients in 9/13 baking dish in this order:
    sauce                                                   
    noodles
    sauce
    noodles
    yogurt
    noodles
    sauce
    cheese
Cover with foil paper and bake at 375° for 45 min.
Uncover, bake for 15 min.
Serves eight

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