Perfect Lasagna - cooking recipe

Ingredients

9 pieces lasagna noodles
1 bunch spinach, washed and thoroughly drained
1 lb. ground beef, washed and drained well
2 tsp. oregano*
1-1/2 tsp. Italian seasoning*
1-1/2 tsp. basil*
1/2 tsp. black pepper powder*
1 tsp. salt, or per taste*
1/2 tsp. crushed red pepper flakes*
1-1/2 tsp. garlic powder*
pinches each, onion powder and onion salt*
1 large bottle + 1/2 cup pasta sauce
1/2 cup water
1/4 cup chopped green/red peppers
3/4 cup mushrooms, sliced
1/2 cup onions, chopped
2 cups (15 oz.) Ricotta cheese
2-1/2 cups shredded Mozzarella cheese
1/8 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 eggs, beaten
1/2 cup shredded Mozzarella, for the top
1 Tbsp. olive oil

Preparation

Boil lasagna noodles as per package directions.
Keep al-dente, meaning fully cooked, but not overly soft.
Keep noodles in cold water until ready to use.
Remove stems from spinach and dry spinach leaves. (Spinach is optional.)
Spread 1/4 cup of pasta sauce evenly over bottom of a 13x9x2 baking pan. Set aside