Versatile Lasagna

I've been making variations of this recipe for a few years.  I like to add LOTS of veggies to it.

1 lb ground beef or turkey
1 onion, diced
4 cups pasta sauce (I sub part of this for shredded carrots, shredded zucchini, chopped spinach/kale, diced tomatoes, diced mushrooms, etc.)
16 oz ricotta cheese
1 egg
1/4 cup parmesan cheese
salt, pepper, onion powder, and garlic powder, to taste
2 cups mozzarella cheese- I usually get by with less than this
6 lasagna noodles

In a soup pot, brown meat, add diced onion.  Add sauce and veggies.
In a bowl, whisk ricotta, egg, and parmesan.  Season ricotta mixture with salt, pepper, onion powder, and garlic powder, as desired.

In a 9x13 dish, cover bottom with sauce.  Top with 3 noodles, ricotta mixture, and mozzarella.  Cover with sauce, noodles, ricotta mixture, and mozzarella.  Top with sauce.  Cover tightly with foil and refrigerate or freeze until ready to cook.

When ready to cook...
Bake at 375º for 45 minutes COVERED, then remove foil and bake an additional 10-15 minutes uncovered.  VERY IMPORTANT: let stand for at least 10 minutes before serving!

If you are baking the casserole frozen, add an additional 15 minutes to covered baking time and 10 minutes to uncovered baking time.