1 pound ground beef (I use extra lean)
1 large yellow onion, diced
2 cloves of garlic, minced
salt and pepper, to taste (approx. 1/2 to 1 tsp each)
1 tbsp Worcestershire sauce, to taste
10 - 15 button mushrooms, sliced
1 (28 oz) can diced tomatoes
2 (6 oz) cans tomato paste
1 tbsp basil
1 tbsp oregano
6 cubes of frozen spinach
1 tbsp brown sugar, to taste
3 cups cottage cheese
1/2 cup parmesan cheese, grated
1 tbsp dried parsley flakes
1 pound (approx. 2 cups) mozzarella cheese, grated
10 - 15 no-boil lasagna noodles
Preheat oven to 350 degrees F (177 degrees C). In a large Dutch oven or pan start cooking the ground beef over medium heat. After a few minutes, add the onions and garlic. Stir occasionally until the meat has browned.
Reduce the heat to low. Add mushrooms, tomatoes, tomato paste, basil, oregano, salt, pepper, Worcestershire sauce and spinach to the pan. Cook for a few minutes then taste for flavour. Add brown sugar at this point, if needed. Simmer for 30 minutes.
While the sauce is simmering, make the cheese mixture.
In a bowl combine cottage cheese, eggs, parmesan cheese and parsley together.
Spread 1/2 - 1 cup of sauce in the bottom of your baking pan (I use a 9" x 13" pan).
Add noodles, half the sauce, half the cottage cheese mixture, half the mozzarella. Repeat.
Bake for approximately 40 minutes until bubbling in the centre and the cheese has melted and is golden. Let sit for 10 minutes before cutting and serving.