In a large frying pan, cook the minced beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce and heat through.
In a medium size bowl, combine cottage cheese, ricotta cheese, Parmesan cheese and eggs.
Spread a thin layer of the meat sauce in the bottom of a 20x30cm dish. Layer with lasagne sheets, cheese mixture, mozzarella cheese and meat sauce. Continue layering until all ingredients are used, reserving 65g mozzarella. Cover dish with foil.
Bake in a preheated 180 C / Gas 4 oven for 45 minutes. Uncover and top with remaining mozzarella cheese. Bake for an additional 15 minutes. Remove from oven and let stand 10 to 15 minutes before serving.