1 box (16) lasagne noodles (cooked to pkg. directions) in full pieces
1 lg. jar of your favorite spaghetti sauce
1 can mushrooms
1 can crushed tomatoes
1 lb. ground beef, cook and drain of all fat
1 lb. cottage cheese (or Ricotta) non-fat if you're counting
1 lb. Mozzarella, shredded (or 1/2 lb. Mozzarella and 1/2 lb. Provolone)
1 egg
1 c. water
1 tbsp. oregano
1/4 tsp. garlic powder

CHEESE MIXTURE:

Cottage cheese, Mozzarella, egg and oregano and garlic powder. Mix together and equally divide into 16 portions.

SAUCE:

Spaghetti sauce, mushrooms, crushed tomatoes, ground beef - combine and heat on medium heat while preparing lasagne rolls.

Take noodles, one at a time, spread across as evenly as possible with 1/16 of cheese mixture roll like jelly roll. Set each roll on it's side to hold end down. Place in lasagne pan (place the cup of water in pan - helps keep pasta from sticking). When all noodles are rolled and placed in pan, spoon sauce mixture over rolls. Cover with aluminum foil and bake for 40 minutes. Serve.