• In a large pan, over medium heat, cook the meat until browned.
• Then, drain any fat and return the pan to the stove.
• On a cutting board, dice an onion and then add it to the cooking meat.
• Cook the onion until tender and translucent.
• If desired, add 1 can of mushrooms to the pan.
• As this pasta does not need to boil ahead of time, add the recommended water to the meat per the box's directions.
• If you are choosing to use boil pasta, then follow the directions on that box.
• Pour the spaghetti sauce into the pan with the cooked meat, mushrooms, onion and water, then let this simmer and cook for up to 1 hour before assembling lasagna.
• Pour the cottage cheese into a medium bowl.
• Shred 4-oz parmesan cheese and 8-oz mozzarella into a bowl with Cottage Cheese and mix together in a bowl, then set aside.
• Preheat oven to 425 degrees.

Assemble the Lasagna

• Spray a 9 X 13-inch baking pan with non-stick spray and then set aside.
• Place 1/4 of the meat sauce on the bottom of the prepared pan, then spread it around using a spatula.
• Then place 4 uncooked lasagna sheets in the pan on top of the thin layer of sauce.
• Top the pasta with half of the Cottage Cheese mixture and then spread around with a spatula.
• Place the next layer of pasta on top of the Cottage Cheese mixture.
• Then, using a large spoon, scoop sauce onto pasta carefully - keep 1/3 reserved for the top.
• Add the next layer of pasta on top of the sauce.
• Then, repeat each layer twice.
• When the last pasta layer is placed, pour the remaining sauce on top and spread it evenly over the pasta.
• Sprinkle shredded cheese on the top of the Lasagna and then, to avoid drips, place your Lasagna pan on a large baking sheet lined with aluminum foil. This helps cleanup be a breeze!
• Finally, bake at 425 degrees for 50-55 minutes.
• Remove the Lasagna from the oven and let it rest for 5-10 minutes before serving.