Filling/Sauce
1 onion, chopped
1 clove garlic, minced
1 pound ground beef
1 cup sliced mushrooms
8 oz can tomato sauce
6 oz can tomato paste
2 tsp salt
1 tsp oregano
3/4 cup water
(Double this for 9x13 pan)

Cheese
1 egg, beaten
10 oz thawed frozen chopped spinach
1 cup cream style cottage cheese or ricotta cheese
1/3 cup Parmesan cheese
1 T olive oil
1 tsp salt

12 oz lasagna noodles
Shredded mozzarella

Brown onion, garlic, and beef. Add the mushrooms, sauce, paste, salt, oregano, and water. Simmer for 15 minutes.
In a bowl, mix together remaining ingredients (except pasta). Cook the noodles al dente. Toss with egg. Layer in 9x13 pan: sauce, noodles, cheese, sauce, noodles, cheese. Cover and bake 45 minutes at 350 degrees.
Uncover and top with shredded mozzarella and bake until cheese is bubbly. Let stand 10-20 minutes before cutting.

Meat Sauce Bolognese
1 cup onion, chopped
1 clove garlic, minced
1/2 cup celery, chopped
2 T butter
1 lb mild Italian sausage
1 lb ground beef
2 T olive oil
1/2 cup dry white wine
2 cups tomatoes, chopped, peeled and seeded
3 T tomato paste
2 cups beef stock
1 bay leaf
1/2 tsp sugar
1/2 tsp dried oregano
1/8 tsp allspice
salt and pepper to taste

Besciamella (Italian Bechamel Sauce)
3 T butter
6 T flour
2 cups milk
1 cup heavy cream
1 tsp salt
Dash nutmeg
1 lb lasagna noodles (preferably green)
1 lb mozzarella cheese, grated
1/2 cup Parmesan cheese, freshly grated

To prepare meat sauce: combine the onion, garlic, and celery and saute over low heat in 2 tablespoons butter until golden, about 8-10 minutes, stirring frequently. Remove to a heavy 3-4 quart saucepan. In same frying pan, saute the sausage and ground beef in the olive oil until lightly browned. Stir to break up lumps. Remove excess grease. Add the wine to the meat and boil, stirring constantly, until wine is almost evaporated. Add meat to saucepan with onion mixture and add the tomatoes, tomato paste, stock seasonings. Simmer, partially covered, for 1 hour, stirring occasionally.

To prepare Besciamella: melt 3 tablespoons butter in heavy 2-3 quart saucepan, over low heat. Stir in the flour and cook slowly 2-3 minutes, stirring constantly. Pour in the milk and cream slowly, stirring with a whisk to obtain a smooth sauce. Heat to boiling, stirring constantly, until sauce thickens. Remove from heat and add 1 tablespoon salt and the nutmeg. Set aside. (Makes 3 cups)

Butter a 9x13-inch baking dish. In a large 6-8 quart pot cook the lasagna. When cooked, drain and cover lasagna with cold water, then lift out strips and drain on paper towels.

To assemble, spread a layer of meat sauce on bottom of baking dish to about 1/4 inch deep. Over this lay 1/3 of the noodles, then 1/3 of the Besciamella, and 1/3 of the mozzarella. Repeat 2 more times;  layering the meat sauce, noodles, Besciamella, and ending with the mozzarella. Sprinkle top with grated Parmesan and bake in a preheated 350 degree oven until bubbly, about 30 minutes. Can be frozen.