In a large Saucepan scramble fry ground beef on medium heat until completely browned. Drain any excess grease.
Add chopped onions, garlic, sprinkle of salt & pepper & continue frying until onions are soft.
Add mushrooms & liquid, can of tomato sauce & tomato sauce can of water, can of tomato paste & tomato paste can of water, Italian seasoning mixture and salt & pepper.
Reduce heat to medium low and simmer sauce at least 15 - 20 minutes until it is slightly thickened. It needs to be somewhat runny to ensure the noodles have the extra liquid to absorb while cooking your lasagna. If your sauce is too thick, add water as needed.
Combine cottage cheese, egg and parmesan cheese in a bowl and mix well. This mixture must be somewhat thick - not runny or it will not set right in your lasagna. Add additional parmesan cheese to thicken or another egg to loosen.
Using a 9 x 13 pan, pour a small amount of sauce in the bottom to keep the noodles from sticking. Lay 3 noodles side by side and 1 at the end of the pan so the bottom is covered with noodles. Spoon a large quantity of ground beef sauce mixture over the noodles. Top with another layer of noodles.
Spread the cottage cheese mixture over the noodles and top with another healthy layer of sauce mixture. Top with another layer of noodles & put the remaining sauce mixture on top. Finish with your mozzarella cheese slices or shredded cheese blend.
Bake covered in a pre heated 350 degree oven for 30 minutes. Remove the cover and bake for another 15 minutes until cheese is nicely melted on top and the sauce is bubbling.
Remove from oven and let set 10 minutes before slicing.