Spinach Lasagna

Okay this recipe is from several resources. Me, cooks.com and a vegetarian book that I copied a page from but I cant find the title.

Cheese mixture
2 cups shredded Monterrey Jack Cheese or Mozzarella
1 15 oz (or two cups) container ricotta cheese
1/4 cup fresh parsley
1/4 cup fresh basil

Spinach mixture
2 (10 oz) packages of spinach thawed
2 tsp minced garlic
1 med sized zucchini chopped and sauteed
1 med sized onion chopped and sauteed
1 package (or 8-10 unsliced) of sliced mushrooms and saute
1/4 tsp of red pepper flakes
1 lb ground beef cooked (optional)

1 package of uncooked wheat lasagna cook according to directions (snap lasagna in half before boiling). You will only need 9.
3 cups spaghetti sauce
1 more cup of cheese

Preheat oven to 350. Combine each mixture in separate bowls. In 9X13 baking dish pour 3/4 cup of sauce then place a single layer of lasagna then cover with another 1/2 cup of sauce. Layer with 1/2 the spinach, 1/2 the cheese and then more noodles. Repeat layers. After final layer top with 1/2 cup sauce and cover with aluminum foil. Cook for 1 hour. Uncover and top with 1 cup of cheese for last 15 min of baking.