Serving 6 to 8 people.
8 ounces lasagna noodles
1 pound Rancher lean ground beef
½ cup chopped Vidalia onion
8 ounces mushrooms (optional)
1 16 ounce jar of HT spaghetti sauce
1 teaspoon garlic powder
½ teaspoon kosher salt
1 teaspoon dried leaf oregano, crumbled
½ teaspoon dried leaf basil, crumbled
1 ½ cups HT whole milk ricotta cheese
¾ 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.