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Thaw spinach; squeeze out excess moisture. Chop mushrooms and onions and mince garlic Saute over medium-high heat until onions are tender; mix with marinara or tomato sauce. Thoroughly mix cottage cheese, 2/3 cup Parmesan, egg, salt, pepper, basil and oregano in large bowl. Add spinach and. Soak lasagna noodles in warm water for about 15 minutes. Alternately, you can cook according to package directions, but I find it easier to work with if it is still a bit rigid. If you cook it, rinse under cool water and drain thoroughly. Place four lasagna strips in bottom of lightly oiled 9x13" pan, overlapping slightly. Top with 2 c of spinach filling, sparse marinara layer, Sprinkle with 1/3 of shredded cheese . Repeat layering until pan is nearly full and top with remaining four lasagna strips. Spread 1 cup of marinara or tomato-cream sauce over top and cover tightly with foil. Preheat oven to 350~ and bake, covered, for 1 hour. Remove from oven and keep warm at least 30 minutes before cutting. Top with extra Parmesan cheese. (Can be refrigerated a day in advance of baking if desired.) (Ricotta cheese can be used instead of cottage if you prefer a richer taste.
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