Meat lasagna with mushrooms

Ingredients:

• 9 whole grain no-boil lasagna noodles
• 1 tbsp. l. olive oil
• 2 cloves garlic, crushed
• 1 onion, diced
• 2 tbsp tomato paste
• 2 tsp ground oregano
• 1 can (400 g) canned chopped tomatoes with garlic, basil and oregano
• 1 tsp chopped basil
• 1/4 tsp ground fennel
• 220 g portobello mushrooms, sliced
• A pinch of red pepper flakes
• 0.7 kg of ground beef shoulder
• 1/4 teaspoon salt
• 1/4 tsp black pepper
• 1 can (425 g) of canned tomato sauce
• 1 and 1/4 tbsp. grated parmesan
• 1 cup fine-grained cottage cheese
• 220 g semi-skimmed grated mozzarella
• 1 large egg, lightly beaten
• 2 tbsp fresh parsley leaves, chopped
• Zest of 1 lemon

Preparation:

1. Heat the olive oil in a large saucepan, add the garlic and onion, and cook until softened, about 5 minutes. Stir in the tomato paste, oregano, basil, and fennel, then add the mushrooms and red pepper flakes. Add the ground beef and cook over medium heat until darkened. Add the tomatoes and tomato sauce, bring to a boil, then reduce the heat and simmer the meat sauce for 40-45 minutes.
2. Preheat oven to 175°C.
3. In a small bowl, combine the Parmesan cheese, cottage cheese, 2/3 cup mozzarella, and egg. Add the parsley and lemon zest.
4. Spread a quarter of the sauce in the bottom of a 22 x 32 x 5 cm (9 x 13 x 2 in) dish. Place 3 lasagna noodles on top of the sauce, making sure not to overlap them. Spread half of the ricotta mixture over the noodles and top with another quarter of the sauce. Repeat the layers, finishing with the sauce and sprinkle with the remaining mozzarella. Bake for 45 minutes. Let rest for 10 minutes and serve.