Best Lasagna I've Ever Made

It's been years since I've made lasagna; we love it, but it's hardly worth all the work and mess. This recipe was so easy, including cleanup, that I don't think I'll wait as long until the next time. Make it in a disposable pan, and include a Panzanella salad, pick up a loaf of fresh Ciabatta bread, and you can take a complete meal to those in need, enough to serve a crowd.  For extra pizzazz, add a tiny bottle of olive oil and your home-made Carrabbas' Herb-Olive Oil Dip, and it's sure to be a hit. 

INGREDIENTS

• 1 (9 ounce) box Barilla no-boil lasagna noodles
• 1 (15 ounce) container ricotta cheese
• 4 cups shredded mozzarella cheese
• 1⁄2 cup Parmesan cheese (optional)
• 1 lb ground beef or 1 lb sausage, browned with veggies
• veggies: thinly sliced sweet onion, sliced mushrooms, diced bell peppers (at least 2 colors), 4 C fresh spinach
• 3 cans pasta sauce
• parsley (to garnish)

DIRECTIONS

1. In a deep pan, brown ground beef with sliced onion. Add mushrooms and bell peppers. When finished, top with spinach until just wilted. Mix well. 
2. Preheat oven to 375°F.
3. In bowl, combine ricotta cheese and TWO cups of the mozzarella cheese and Parmesan (some versions call for 2 beaten eggs, optional). 
4. In a 13x9x3, spread 1 cup of sauce on bottom of pan. It is not necessary to spray a glass pan. 
5. Prepare three layers for shallower pans, or four if you have a deeper pan. For three layers, divide as follows: 
• 3-4 uncooked lasagna noodles (don't worry if they don't touch; they will stretch during baking)
• 1/2 of the browned meat mixture
• 1/3 of the ricotta cheese mixture
• 1/4 Cup mozzarella cheese
• 1 Cup sauce
6. For top layer:
1. 3-4 uncooked lasagna noodles
2. remaining sauce
3. remaining ricotta cheese if any
4. 1 cup mozzarella
7. Bake covered with foil for 30-45 minutes.
8. Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
9. Let stand 15 minutes before serving.