1. Preheat oven to 400F. Prepare the lasagna noodles as directed on the package. When cooked and drained, drizzle with olive oil to prevent sticking.

2. In a large saucepan over medium heat, add the onion, garlic and beef. Saute until the beef is browned and the onion is tender, about 7 minutes. Drain off the grease. Add the oregano, basil, parsley, mushrooms, tomatoes, tomato paste, and water. Stir to mix well. Season with salt and pepper. Reduce heat to low and simmer for about 25 minutes.

3. In a medium mixing bowl, combine the ricotta, cottage cheese, and Parmesan. Mix well.

4. To make the lasagna, prepare a deep, rectangular baking dish by spray it with nonstick spray. Arrange the lasagna noodles in a single layer i the bottom of the pan. spread with 1/3 of the meat sauce.e Top with 1/3 of the cheese mixture. Add another relayer of lasagna noodles and top with half of the remaining meat mixture and half of the remaining cheese mixture. Repeat with another layer of noodles, using the remaining meat and cheese mixtures. Finish with a layer of noodles on the top.

5. Cover with foil and bake for 1 hour and 20 minutes. Remove from the oven and let rest about 15 minutes. cut into 12 portions and serve.

Note: For ease in serving, arrange bottom layer of noodles horizontally, trimming as needed. then, when adding the next layer of noodles, arrange vertically. Continue alternating the direction of the noodles as you complete the recipe. This will help hold the lasagna together when serving.