Easy Lasagna

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 at 350° for 30 minutes, or until thoroughly heated and bubbly. Let stand for 8 to 10 minutes before cutting and serving. Serves 6 to 8.