- 8 ounces lasagna noodles
- 1 pound lean ground beef
- 1/2 cup chopped onion
- 8 ounces mushrooms, optional
- 1 jar (about 16 ounces) spaghetti sauce, your favorite
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 teaspoon dried leaf oregano, crumbled
- 1/2 teaspoon dried leaf basil, crumbled
- 1 1/2 cups ricotta cheese
- 2 cups shredded Monterey Jack cheese
- 3/4 cup 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 (about 11x7x2-inches), 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 to 10 minutes before cutting and serving.
Serves 6 to 8.