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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

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.

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