1 (8 oz.) pkg. lasagna noodles, cook as directed, drain
1 lb. ground beef
1 c. chopped onion
1 (14 oz.) jar spaghetti sauce
1 tbsp. Worcestershire sauce
2 c. (8 oz.) shredded Mozzarella cheese
1 (6 oz.) can tomato paste
1 tsp. Italian seasoning
1/2 tsp. salt
1/8 tsp. pepper
1 (16 oz.) pkg. cottage cheese
1 c. grated Parmesan cheese
8 oz. fresh mushrooms, sliced

In large saucepan, brown meat. Drain. Add onion; cook until tender. Stir in sauce, mushrooms, tomato paste and seasonings. Cover; simmer 30 minutes, stirring occasionally.

In 3 quart shallow baking dish (13x9 inch) layer 1/2 each of the cooked lasagna noodles, sauce, cottage cheese. Parmesan cheese and Mozzarella cheese. Repeat layering; top with parsley flakes. Cover tightly with foil; bake in preheated 350 degree oven for 30 minutes or until bubbly. Uncover; bake 15 minutes longer. Remove from oven; let stand 20 minutes before serving. Refrigerate leftovers.

NOTE: Add 2 cans water to sauce if it's too thick.""