8oz. lasagna noodles
1lb lean ground beef
1/2c. chopped onion
8oz mushrooms
1 jar (16oz) spaghetti sauce
1tsp garlic powder
½ tsp salt
1 tsp dried leaf oregano, crumbled
½ tsp dried leaf basil, crumbled
1 ½ c. ricotta cheese
2 c. shredded Monterey jack cheese
¾ c. grated Parmesan cheese
Cook lasagna noodles according to package directions; drain and set aside. In a large skillet,, brown beef, onion, and mushrooms; drain well. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. In a 2-quart buttered baking dish (11x7), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey jack cheese, and parmesan cheeses. Repeat layers twice. Bake lasagna for 30 minutes, or until thoroughly heated and bubbly. Let stand for 8-10minutes before cutting and serving.