8 ounces lasagna noodles
1 pound lean ground beef
1/2 cup chopped Vidalia onion
8 ounces mushrooms, optional
1 16 ounce jar of spaghetti sauce
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1 teaspoon dried leaf oregano, crumbled
1/2 teaspoon dried leaf basil, crumbled
1 1/2 cups whole milk 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.