1 1/2 lbs. lean ground beef
1/2 c. sliced mushrooms
32 oz. jar Prego chunky garden combination spaghetti sauce
8 oz. tomato sauce
1 1/2 c. water
24 oz. carton sm. curd cottage cheese
2 eggs
3/4 lb. shredded Mozzarella cheese
1/2 c. Parmesan cheese
1/3 c. chopped parsley
Dash salt & pepper
Lasagne noodles

Brown ground beef; drain. Add mushrooms, spaghetti and tomato sauces and water. Simmer 15 minutes, covered. Mix cheeses, eggs, parsley, dash of salt and pepper. Spread 1 1/2 cups sauce on bottom of 13"x9" pan, layer 3 uncooked lasagne noodles, 1 1/2 cups sauce, 1/2 of cheese mixture, 3 noodles, 1 1/2 cups sauce, 1/2 of cheese mixture, 3 noodles and top with remainder of sauce. Cover with aluminum foil and bake at 350 degrees for 45 minutes. Remove foil, add additional Parmesan cheese, if desired and bake another 15 minutes.