• Preheat oven to 350 degrees F/176 degrees C. Spray a 9X13 lasagna baking pan with non-stick cooking spray.
• Brown ground beef and onion in large pot or in a deep, large skillet over medium-high heat.

  Drain the meat if you are not using extra lean ground beef.
  1 onion, finely chopped, 1 lb ground beef
• Add oregano, mushrooms, tomato sauce and tomato paste and garlic and simmer on medium- low (covered ) for 15 minutes.

  *If using fresh mushrooms add additional ½ cup of water.
  3 cloves garlic, 10 oz - can of sliced mushrooms (with liquid), 398 ml -can of tomato sauce, 1 can tomato paste, 1 teaspoon dried oregano
• In a separate medium bowl, (washed and dried) spinach with parmesan cheese and cottage cheese.
  2 ½ cups fresh baby spinach, 1 cup cottage cheese, 1 ½ cups grated shredded parmesan cheese

Assembly:

• Pour ½ the meat sauce in bottom of pan and spread evenly.
• And cover with a layer of 2 sheets of the uncooked noodles (until all covered).
  1 360g -pkg fresh lasagna noodles
• Spread all the cottage cheese mixture over the noodles. 
• Then cover with the remaining noodles.
• Top with remaining sauce.
• Cover with aluminum foil creating a tight seal *** This is important or the noodles with not cook properly otherwise!! 
• Bake in prepared oven for 45 minutes or until noodles are soft enough to easily put a fork through. 
• Remove aluminum foil and add grated cheese.
  2-3 cups grated mozzarella cheese
• Return to oven (uncovered) for 15 minutes. Then turn up oven to broil (500 degrees maximum) for 1-3 minutes until bubbly and lightly browned  (keeping a close eye so it does not burn) 
• Allow lasagna to rest for 5-10 minutes before cutting. Slice into 12 pieces.