Lasagna (No Boil)

1 lb lean ground beef
1/2 onion, grated
4 ounces baby bella mushrooms, chopped (optional)
3 clove minced garlic
Salt and Pepper to taste

24 oz jar spaghetti sauce
8 oz can tomato sauce
8 oz cup water

1/2 cup grated Parmesan cheese (plus more to sprinkle on top)
2 cups ricotta cheese (full fat version, please)

4 cups shredded mozzarella cheese

1 8 oz package wide lasagna noodles, uncooked

Cook ground beef and onion in large skillet.  Season with salt and pepper. When almost completely cooked, add mushrooms.  Cook until meat is fully cooked and mushrooms are tender.  Add garlic and cook for a minute more.  Add spaghetti sauce, tomato sauce, and water.  Stir until combined.  Bring to a simmer, reduce heat and gently simmer 10 minutes.

In a separate bowl, combine Parmesan cheese and ricotta cheese.

Preheat oven to 375 degrees.  In a 13x9-inch glass baking dish, layer 1/3 of sauce mixture, 1/2 of the uncooked lasagna noodles (I use three length-wise and break one more to fit cross-wise), 1/2 of ricotta mixture, and 1/2 of the mozzarella cheese. Repeat layers, ending with sauce mixture. Cover tightly with foil. Bake 1 hour. Uncover, sprinkle with more Parmesan cheese. Let stand 10 minutes before serving.