1 (16 oz.) pkg. lasagna noodles
1 lb. Mozzarella cheese, sliced
2 lb. ground beef
2 cloves garlic, minced
1 sm. onion, minced
2 c. tomato sauce
1 (12 oz.) can tomato paste
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1 tbsp. parsley flakes
1 can mushrooms, drained
2 eggs
3 c. cottage cheese
1/4 c. Romano cheese
1/2 tsp. salt
1/4 tsp. pepper

Cook lasagna noodles following package directions. Brown meat, onion, and garlic. Drain grease. Add tomato sauce and paste, 1 teaspoon salt, 1/2 teaspoon pepper, oregano, parsley flakes, and mushrooms. Simmer 20-30 minutes.

Beat eggs. Add cottage cheese, Romano cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place layer of noodles in bottom of 9 x 13 inch pan. Add 1/2 of cheese mixture, 1/2 meat mixture, 1/2 Mozzarella slices. Repeat noodles, cottage cheese, meat, Mozzarella layers. Top with layer of noodles. Sprinkle with Parmesan cheese. Cover with foil.

Bake at 350 degrees for 45-60 minutes. Can be prepared ahead and refrigerated 1-2 days or frozen for weeks, then baked as needed.