Looking for an easy make ahead meal that you can either have ready for a family dinner or perhaps you are off to a potluck dinner. This super easy lasagna is a classic and an all time favorite.
In a large frying pan, melt 2 tablespoons of butter on low and add the garlic and onions, cooking until golden.
Add mushrooms, cover and cook for 10 minutes. Transfer this mixture into a large cooking pot. Next, place the ground beef into the frying pan, breaking it up into smaller pieces as it cooks. When all the meat is brown, drain off any fat and transfer into the large cooking pot.
Add the tomato sauce, oregano flakes, salt and pepper to taste. Stir together and simmer for 20 minutes.
In the meanwhile, in a mixing bowl, stir together the cottage cheese, ricotta cheese and chopped spinach.
Grate the cheeses into another bowl and set aside.
Bring a large pot of water to a boil. Add the lasagna noodles and boil 8-10 minutes until al dente. Drain the water.
Run cold water over the noodles to cool them and leave them to sit in the cold water for easier handling and to keep from sticking.
Preheat oven to 375F.
There will be a total of 3 layers of sauce, with the thickest layer on the bottom, so divide accordingly. Ladle a generous layer of sauce onto the bottom of a 9x13 pan. Sprinkle a little cheese on top. Place 3 lasagna noodles Spread the spinach mixture overtop. Spoon a little sauce over the mixture. Place the last layer of noodles and spoon on the remaining sauce. Sprinkle the grated cheese evenly on top.
Cover the baking dish with aluminum foil. Bake for 30 minutes. Remove the foil and bake another 10 minutes or until the cheese is golden brown.
Remove from the oven. Let sit 15-20 minutes before slicing.