Ingredients: 2 cups sliced button mushrooms, 2 large Portabellas, 1 lbs ground beef or hot Italian sausage, 1 small tub each of low-fat cottage cheese & ricotta, 1/2 cup of grated Parmesan, lasagna noodles ( I use no bake), 2 cups shredded Mozzarella cheese, white sauce*, marinara sauce & spices.
Spices that I used: garlic granules, garlic paste*, salt & pepper, sun-dried tomato blend & savory. *I like to add some garlic paste to my white sauce for a more intense flavor when making baked pasta dishes.
Saute the mushrooms until nice and brown. They will release a lot of liquid. Remove the mushrooms using a slotted spoon from the pan and reserve for later. You can save the mushroom liquid for later to incorporate into a veggie based broth if your feeling adventurous.
Brown the meat in the same pan as the mushrooms. I added some garlic granules and some salt & pepper to my beef as I browned it for added flavor.
Mix the cheeses together in a medium bowl with some sun-dried tomato spice blend or whatever you like.
Preheat the oven to 350 and spray a rectangular baking dish with non stick spray. Add a few spoonful's of marinara sauce into the bottom of the baking dish so the noodles don't stick.
Now get ready to build the lasagna.
First Layer: Noodles, white sauce, mushrooms, & some more white sauce.
Second Layer: Noodles, cheese mixture & some more white sauce.
Third Layer: Noodles, ground beef, some more white sauce, noodles and some marinara sauce.
Top the whole thing off with lots of shredded Mozzarella.
Bake for about 45 minutes until nice and bubbly. Let it set up for about 20 minutes before serving.