9 to 12 lasagna noodles
1 lg. jar spaghetti sauce (any variety)
1 can mushroom pieces
12 oz. cottage cheese
8 oz. or more Mozzarella cheese
1 1/2 lbs. ground beef
2 eggs
1/4 c. Parmesan cheese

Brown ground beef, drain. Ad spaghetti sauce, Parmesan cheese and mushrooms; let simmer while cooking noodles according to package, not too done. Beat the cottage cheese with the eggs. Cover bottom of pan with sauce lightly, layer noodles side by side; spread 1/3 of sauce and 1/2 of cottage cheese mixture over noodles. Repeat, top this layer with some of Mozzarella, repeat layering. Top last layer with enough Mozzarella to cover lightly. Bake at 325 degrees for 1/2 to 1 hour until cheese is browned and lasagna is bubbling. An 11 x 9 inch pan takes 3 noodles per layer, a 13 x 9 inch pan takes 12 noodles per layer; 3 vertical and 1 horizontal across end of pan.