Preheat over to 375 degrees.
For the Lasagna bring a large pot of salted water to a boil. Add lasagan sheets to boiling water, a few at a time. Remove cooked lasagna sheets to a straner as they soften, after about 8 mins. When all lasagna sheets have been cooked and removed, blanch spinach in the same water for 1 minute.
Drain spinach and let cool slightly. Remove excess water by using potato ricer.
For the bolognese, brown beef in oil in a large nonstick skillet over medium-high heat; drain. Return beef to skillet.
Mince onion, carrot, celery, mushrooms, and garlic for the bolognese in a food processor; add to browned meat in skillet. Cook until vegetables soften, 5 mins
Strain beef misture to remove excess liquid; return to skillet. Stir in tomatoes, hergs, pepper flakes, salt and black pepper.
Spread 2 tbsp tomato sauce in the bottom of an 8", 2qt square baking dish. Add remaining tomato sauce to bolognese; still until all combined. Remove sauce from heat; set aside.
For the cheese sauce, pulse cottage cheese, 1 cup mozzarella, and the egg in a food processor until smooth, set aside.
Layer 4 lasagna sheets over the tomato sauce in the dish, overlapping sheets and cutting ends to fit. Reserve cut pieces for top layer. Spread 1/3 of the sauce over the sheets; top with half of the cheese sauce followed by half of the spinach.
Repeat layers with 4 more sheets, layering in the opposite direction and cutting sheets to fit. Top with another 1/3 of the bolognese, remaining cheese sauce, and remaining spinach. Tope with remaining whole sheet and cut sheets. Top with remaining bolognese, remaining 1 cup mozzarella, and Parmesan. Bake lasagna until topping is browned, 25 mins.
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