Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Grease a 9x13-inch baking dish.
Step 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.
Step 4
Mix eggs cottage cheese ricotta cheese and Italian seasoning in a bowl; set aside.
Step 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.
Step 6
Stir flour and black pepper into mushroom mixture until thoroughly combined; add milk. Cook and stir until sauce is thick and bubbly.
Step 7
Remove skillet from heat and stir spinach and 1/2 cup Parmesan cheese into the mushroom sauce.
Step 8
Arrange 3 lasagna noodles in a single layer in the prepared baking dish.
Step 9
Spread 1/3 of the cottage cheese mixture over the noodles.
Step 9
Spread 1/3 of the mushroom sauce over the cottage cheese mixture.