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.