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* 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

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 at 350, or until thoroughly heated and bubbly.

Let stand for 8 to 10 minutes before cutting and serving. Serves 6 to 8.