"Here is my version of the sauce recipe. I doubled it to do 3 foil lasagna pans. It was big enough that I needed to use two big pots to cook it up. "
In each pot:1 small onion - chopped and sauteed until soft. Remove and set aside until after beef is browned1 lb of hamburger - brownedAdd:onions back in1 small green pepper chopped1 zucchini chopped small6 or so mushrooms chopped small1 - 28 oz can diced tomatoes (add liquid too)1 - can tomato paste1 - tall can tomato sauce (I used Hunt's - they are maybe 20 oz or something like that)2 tsp OXO beef liquid (I'm sure you could sub powder oxo dissolved in a bit of water)1/4 tsp garlic powder1 tsp salt1/2 tsp oregano1 tsp basil1/4 tsp cayenne1 Tbsp dried parsley1 Tbsp sugar1 tsp Worcestershire sauceCover and Simmer at least an hour on low.For each pan of lasagna I used 9 lasagna noodles (3 noodles per layer), so plan on a full box plus a few more. The noodles are a bit long for the pans so I cut the cooked noodles down to fit. With the cut down bits you can actually piece them together and one box will do it for all 3 pans.Cottage cheesy layer in the middle:Mix together and refrigerate until ready to assemble1 pkg chopped spinach, thawed and drained1 500 mL cottage cheese2 eggs1 can cream of mushroom soupAssembly:1) Big scoop of sauce on the bottom of each pan - just enough to barely cover2) 3 noodles3) Sauce4) Shredded Mozzarella - I just buy the generic bag pre-shredded (about 1 Kg, I think)5) 3 noodles6) Sauce7) Cottage cheesy mixture (divided amongst all 3 pans) spoon around and spread out with a spatula a bit8) 3 noodles9) Sauce10) Shredded MozzarellaCover with foil and Bake or freeze. This time I sprayed the inside of the foil with a shot of PAM so it didn't stick to the cheese.Bake @ 400 F for 45 min and broil for a few minutes just to get cheese bubbly and brown.From frozen - I'm guessing it would take more like 1 1/2 hours, maybe a bit more.ENJOY!!