2 (10 oz.) pkg. frozen chopped, thawed spinach
1 lb. lean ground beef
1 c. chopped onion
1 can drained mushrooms
1 (15 oz.) can tomato sauce
1 tsp. salt
1 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. pepper
1 beaten egg
1/2 tsp. salt
1 (12 oz.) low-fat cottage cheese
1 beaten egg
1 (8 oz.) pkg. lasagne noodles (white or whole wheat)
1 (16 oz.) pkg. sliced Mozzarella cheese
2 tbsp. grated Parmesan cheese

Drain uncooked spinach in colander or on paper towels. Cook noodles and lay flat on waxed paper (so they won't stick together). Cook ground beef and onion in skillet until meat is browned. Drain and add mushrooms, tomato sauce, 1 teaspoon salt, oregano, basil, and pepper. Cover and simmer about 15 minutes. Mix spinach, 1 egg and 1/2 teaspoon salt, and set aside. Place noodles flat across bottom of greased 13 x 9 x 2 inch baking dish. Cover with 1/2 cottage cheese mixture, 1/2 Mozzarella cheese slices and 1/2 meat sauce. Spread all of spinach mixture over sauce. Repeat layers - noodles, cottage cheese, etc. until all ingredients are included. Sprinkle with Parmesan cheese. Bake at 375 degrees for 30 minutes (45 minutes if prepared in advance and refrigerated). Let stand 10 minutes before cutting into servings.