3/4 package (16 oz.) lasagna noodles
2 pounds ground beef
1 small onion, finely chopped
1 can (26.5 oz.) spaghetti sauce
1 can (6 oz.) tomato paste
1 can (8 oz.) sliced mushrooms, drained
1 carton (16 oz.) cottage cheese
2 eggs, beaten (optional)
3 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Cook lasagna noodles according to package directions. Drain and leave noodles in cold water until ready to use (the cold water helps prevent noodles sticking together).
Brown ground beef with onion, drain off excess fat.
Spray a 9×13 baking dish with non-stick spray. Spread about 1/4 cup sauce mix over bottom of baking dish. Combine remaining sauce with cooked beef, tomato paste, mushrooms, cottage cheese and optional beaten eggs.
Set aside 1 cup cheese. Drain lasagna noodles. Place layer lasagna noodles in bottom of baking dish. Spoon approximately 1 cup sauce over noodles, sprinkle with mozzarella cheese. Repeat layers until all ingredients are used, ending with sauce.
Bake covered for 35-40 minutes or until hot and bubbly. Remove cover and sprinkle with remaining mozzarella and the Parmesan cheese. Return to the oven and continue baking uncovered 5-10 minutes or until cheese is melted. Allow to stand 10 minutes before cutting and serving.