Lasagna

From "diana's kitchen, http://www.dianaskitchen.com/page/recipes03/0922_lasagna.htm"

I think this would be better with fresh garlic and fresh basil, if you have basil growing in your yard. (I just bought some at trader joe's, although it's getting a beating from the snails, I hope it's gonna make it.) You can also cut up some parsley and mix it up with the ricotta, and an egg so it is firm. I would also put some spices in there so it has more flavor. You can also saute some spinach and zucchini and add a layer or two of vegetables, yum! Make sure the last layer on top is cheese. I usually cover it up with tin foil for most of the baking, and them remove for the last few minutes. This is a recipe in progress, I want to check with my mom about certain details :)

• 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.