Preparation
To make the sauce, place the ground meat in a 4-quart pot. Cook over medium heat, stirring to crumble, until the meat is no longer pink. Drain off any fat. (If the meat is 95% lean, there will be no fat to drain.)
Add all of the remaining sauce ingredients to the browned meat, increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer for 25 minutes, or until the vegetables are tender. Set aside.
To make the filling, combine all of the filling ingredients in a large bowl and stir to mix well. Set aside.
To assemble the lasagna, coat a 9 x 13-inch baking pan with nonstick cooking spray. Spoon 1 cup of the sauce over the bottom of the pan. Lay 4 of the uncooked noodles over the bottom of the pan, arranging 3 of the noodles lengthwise and 1 noodle crosswise. Allow a little space between the noodles for expansion. (You will have to break 1 inch off the crosswise noodle to make it fit in the pan.)
Top the noodles with half of the filling mixture, 3/4 cup of the mozzarella and 1 1/2 cups of the sauce. Repeat the noodles, filling, mozzarella and sauce layers. Finally, top with the remaining noodles, sauce, Parmesan and mozzarella.
Cover the pan with aluminum foil and bake at 350 for 45 minutes. Remove the foil and bake for 15 additional minutes or until the edges are bubbly and the top is browned. Remove the dish from the oven and let sit for 5 minutes before cutting and serving.