parmesan cheese, grated
spinach, thawed and drained
Cook lasagna in a large quantity of boiling water until just barely tender;
Drain off most of water.
Add ice cubes to stop cooking.
Allow lasagna to stand in cold water to prevent pasta sticking together.
In a saucepan, brown meat with onion and garlic.
Cook over low heat, covered, for about 5 minutes.
Stir in mushrooms with liquid, tomato sauce, tomato paste, salt and oregano.
Combine egg with spinach, cottage and parmesan cheeses.
Spread 1/3 of meat sauce in 13x9 inch baking dish.
Cover 1/4 of lasagna (about 5 overlapping strips.)
Alternate another 1/3 of sauce and 1/4 of lasagna.
Spread spinach mixture over pasta and cover with 1/4 lasagna strips.
Top with remaining sauce and pasta.
Arrange mozzarella cheese on top.
Bake at 350 for 30 minutes.
Let stand 10 minutes before serving.