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1. In large pot over medium-high heat, cook beef until lightly browned. Drain fat. Add mushrooms, onion, celery and carrot; cook and stir until onion is soft. Add garlic; stir in. Add tomato puree and tomato paste; bring to a simmer. Stir in parsley, basil, salt and pepper. Taste for seasoning. Stir in marinara sauce. Cool.

2. Parcook lasagna for time indicated on package, about 8 minutes. Drain; drizzle with olive oil. Place lasagna strips on sheet trays or hotel pans in blast chiller. Store in zip-close bags or sealed plastic container; refrigerate.

3. Spray deep hotel pan with canola oil. Place layer of lasagna strips in pan; spread with about 3 cups sauce. Repeat layering lasagna and sauce, ending with layer of lasagna. Scatter cheese on top. Cover with foil sprayed with oil; bake at 350°F until bubbling, browned on top and hot throughout.

4. Cut into 24 servings; garnish with chopped parsley. Serve with additional warm marinara sauce on the side.

For marinara sauce:
In large pot, sweat onion in 5 oz. olive oil for 5 minutes without color. In food processor, working in batches, puree tomatoes, tomato paste, garlic, oregano, parsley and remaining olive oil. Add to onion; simmer 1 hour on low heat. Season with salt and pepper, to taste.