1 lb. ground beef
1 clove garlic, minced
1 can tomato paste
1 (10 oz.) can sliced mushrooms (with the liquid)
1/3 c. Parmesan
1 egg, slightly beaten
2 tsp. vegetable oil
Lasagna noodles (uncooked)
1 med. onion, chopped
1 can tomato sauce
1/2 c. water
1 tsp. oregano
1 c. cottage cheese
1 (10 oz.) frozen chopped spinach, thawed (optional)
6 oz. pkg. sliced Mozzarella

Brown meat, garlic and onion in a large pot. Remove excess fat. Stir in tomato sauce, paste, 1/2 cup water, mushrooms with the liquid and oregano. Bring to a boil. Simmer for 5 minutes to blend flavors. Remove from heat.

Combine cottage cheese, Parmesan, egg, oil and well drained spinach in a bowl. Spoon 1/3 of sauce into a 9x13 inch pan. Cover with lasagna noodles (all going the same way). Spread another 1/3 of sauce over top and cover with lasagna noodles again. (This time place noodles the opposite way you did the last time. This will help to hold the lasagna together better when you slice it.)

Spread cheese mixture over and cover with more lasagna noodles (going the same way as the first time). Cover with remaining sauce and top with cheese slices. Cover with tin foil and bake at 375 for 45 minutes.