1 1/2 lb. beef
1 tbsp. salad oil
1/3 c. minced onion
8 oz. can tomato sauce
2 (6 oz.) cans tomato paste
2 (3 oz.) cans mushroom slices, drained
1 1/2 tsp. salt
3/4 tsp. oregano
1/2 tsp. basil
16 oz. pkg. lasagna noodles (16 noodles is all needed)
1/2 lb. pkg. sliced Mozzarella or Swiss cheese (1 lb.)

In large pan over medium heat cook onions 5 minutes or until tender. Add meat and brown. Stir in tomato sauce, paste, mushrooms, salt, oregano, basil and 1 cup water. Simmer 15 minutes stirring from time to time. Preheat oven to 375 degrees. Cook lasagna as label directs; drain. Reserve 4 slices cheese. Cut remaining slices into halves.

Into greased 13 x 9 x 2 inch dish spoon a thin layer of sauce, arrange 4 noodles in a layer over sauce.

Mix together:

16 oz. carton cottage cheese
2 eggs, beaten
1 tbsp. parsley

Next...spoon 1/4 of cottage cheese mixture over noodles: layer cheese on top. Repeat layers 4 times, spooning remaining sauce on top. Sprinkle with 1/4 cup Parmesan cheese on top of completed dish.

Cover and bake 40 to 45 minutes. Cut each remaining cheese slices into 4 strips and arrange on top in 4 or 5 diagonal rows. Garnish with reserved mushrooms. Bake uncovered about 5 minutes more to melt cheese. Let stand at least 10 minutes. 1) Sauce, 2) noodles, 3) cheese mixture, 4) Mozzarella slices.