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1
Preheat oven to 350 degrees F (175 degrees C).
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2
Grease a 9x13-inch baking dish.
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3
Bring a large bowl of salted water to a boil. Stir in lasagna noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles have cooked through but are still slightly firm, about 8 minutes. Drain.
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4
Mix eggs, cottage cheese, ricotta cheese, and Italian seasoning in a bowl; set aside.
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5
Heat olive oil in a skillet over medium-high heat. Cook and stir mushrooms, onion, and garlic in the hot oil until vegetables are tender, 5 to 8 minutes.
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6
Stir flour and black pepper into mushroom mixture until thoroughly combined; add milk. Cook and stir until sauce is thick and bubbly.
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7
Remove skillet from heat and stir spinach and 1/2 cup Parmesan cheese into the mushroom sauce.
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8
Arrange 3 lasagna noodles in a single layer in the prepared baking dish.
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9
Spread 1/3 of the cottage cheese mixture over the noodles.
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10
Spread 1/3 of the mushroom sauce over the cottage cheese mixture.
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11
Sprinkle 1/3 of the mozzarella cheese on top. Repeat the layers twice more.
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12
Sprinkle remaining 1/4 cup Parmesan cheese over the lasagna.
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13
Bake in the preheated oven until cheese is melted and sauce is bubbly, about 35 minutes. Allow lasagna to rest for 10 minutes before slicing and serving.
