Preheat the oven to 350° F (180° C).Heat oil in a large saucepan or Dutch oven set over medium heat.Add onion, green pepper, garlic and dried herbs; cook for 5 to 10 minutes or until vegetables soften.Crumble in beef and pork and brown all over, about 5 minutes. Stir in tomato juice, chili sauce, tomato paste and Worcestershire Sauce; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.Spread 1/4 of the sauce in to a 13- x 9-in (3 L) casserole dish. Top with 3 noodles. Layer with 1/4 more sauce and 1/3 of the cheese. Repeat layers twice, ending with cheese. Cover with foil and bake for 1 hour.Remove foil and bake for 15 minutes or until golden.Let stand for 10 minutes before serving.

3 10 5 2

1 Tbsp. (15 mL) olive oil 2 onion, peeled and chopped 1 green pepper, chopped 3 clove garlic, minced 2 tsp. (10 mL) dried basil 2 tsp. (10 mL) dried oregano 2 tsp. (10 mL) dried thyme 1 lb (454 g) lean ground beef 1/2 lb (225 g) to taste lean ground pork, veal or crumbled sausage 4 cups (1 L) tomato juice 1 bottle (455 mL) chili sauce, chunky with sweet peppers 1 can (156 mL) tomato paste 1 Tbsp. (15 mL) Worcestershire sauce 12 oven-ready lasagna noodles 3 cups (750 mL) shredded mozzarella