1Set aside 2 Tb. chopped onion. Coat large skillet with nonstick cooking spray. Place muchrooms, parsley, basil, garlic, oregano, salt, pepper, red pepper flakes and remaing onion in skillet. Cook, stirring, over medium heat until vegetables soften, about 10 minutes. Add tomato puree and partially cover skillet; simmer, stirring occasionally, 30 minutes.
2Cook lasagna noodles according to package directions; drain.
3Preheat oven to 350 degrees.
4In another skillet heart oil over medium heat. Add spinach, nutmeg and reserved onion; cook until heated through.
5In blender puree cottage cheese and milk until smooth. To assemble, spread 1-1/4 cups tomato sauce on bottom of 9x13 baking dish. Top with 1/3 of noodles, then 1/3 of remaining sauce. Spoon on 1/2 of cottage cheese mixture, followed by 1/2 of spinach mixture, then 1/2 of mozzarella. Repeat with remaining ingredients to make one more layer then top mozzarella with remaining noodles and tomato sauce. Sprinkle with parmesan.
6Cover loosely with foil. Bake until cooked through and sauce is bubbling, about 1 hour. Remove foil 10 minutes before lasagna is done.