Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        ground beef or chuck or ground round
   1      can           musrhoom stems and pieces -- drained (4 ounces)
   1      can           chopped ripe olives -- drained (4 1/2 ounces)
   1      jar           spaghetti sauce -- (16 ounces)
   1      small         onion -- chopped
   1      dash          dried oregano leaves -- crushed
   1      dash          pepper
   9                    lasagna noodles -- cooked rinsed and drained
   1 1/4  cups          frozen corn
   1 1/4  cups          peas
   8      ounces        shredded mozzasrella cheese
   1      dash          italian seasoning

Preparation:

cook beef in large skillet over medium high heat until meat is brown,stirring to seperate meat drain fat.Add olives,mushsrooms and onion,cook stirring occasionaly,until vegetables are tender.Add spaghetti sasuce,pepper, oregano and italian seasoning.Heat through stirring occasionally set aside Place 1/3 of the noodles in the bottom of greased 13 x 9 inch pan spread 1/2 of the beef mixture over noodles.Then 1/2 of the corn and peas.Repeat layers ending with noodles.Bake in preheated 350 oven for 25 minutes.Sprinkle with cheese bake 5 minutes more or until bubbly let st and 10 minutes.