1 lb. ground beef
1 lb. ground Italian sausage or ground pork
1 to 1 1/2 c. thickly sliced fresh mushrooms
1 lg. can chopped spinach, drained or equal amount chopped broccoli
1 lg. container cottage cheese (ricotta cheese for fuller flavor)
1 lb. shredded Mozzarella cheese
1/2 lb. Provolone cheese
2 lg. jars Ragu or Prego spaghetti sauce
1 lb. lasagne noodles
Pre-mixed Italian seasoning
Minced garlic or garlic powder
Seasoned salt
Coarse ground black pepper
Grated Parmesan cheese (or Parmesan and Romano cheese)

Cook pasta according to package directions, drain. Put back in pot with cold water to stop cooking and prevent sticking.

Brown beef and sausage together with about 1 tablespoon Italian seasoning, garlic, salt and pepper to your taste. Drain off liquid, put back on medium heat and add mushrooms. Stir occasionally until mushrooms are almost cooked. Then add vegetables and heat through. Grease or spray the bottom of a large casserole dish (13 1/2 x 9 1/2 x 2 inches or more) to prevent bottom layer sticking, then begin layering ingredients:

Pasta, a thin coat of sauce, meat and vegetable mixture, thin coating of cottage cheese (or ricotta), cover with Provolone, cover with Mozzarella, then a thin, even coating of spaghetti sauce, sprinkle with Italian seasoning; start over with pasta, etc. until all ingredients are used, ending with a layer of pasta, and a thick coating of sauce topped with Mozzarella.

Bake in 325 degree oven about 45 minutes or until heated through and cheeses are melted. Let stand a few minutes, then slice and serve.