1- Heat olive oil over medium heat in a large saucepan. Add the onion and garlic and saute until onion starts to become translucent. Add the ground beef to the onion and cook thoroughly.

2- Once the meat is cooked, add the carrots, zucchini and mushrooms. Cook mixture for another 5 minutes and then mix in the tomato sauce, salt, pepper, chilies, basil, oregano and beef stock. Stir well and let simmer for an additional 30 minutes. After 30 minutes, check seasoning and add if needed.

3- While the sauce is cooking, combine the ricotta cheese, cottage cheese, chopped spinach and parmesan in a medium bowl and mix well. Set aside.

4- Once the sauce is finished cooking you are ready to start assembling the lasagna. Add about 1 cup of sauce to a 9"x13" oven dish and spread evenly. Cover the sauce with over ready lasagna noodles.

5- Split the cheese mixture into two and add one of the portions into the pan and spread evenly over the noodles. Add another layer of noodles on top of the cheese.

6- Add the remaining sauce, exept for 1 cup, on top of the noodles and spread evenly. Add another layer of noodles on top. Add the remaining cheese mixture and spread evenly. Cover the last of the cheese with another layer of noodles.

7- Top the final layer of noodles with the remaining sauce and then spread the remaining mozarella cheese and parmesan cheese over the top.

8- Cover with foil and bake for 30 minutes in a preheated over at 375F. After 30 minutes remove the cover and return to the over for an additional 15 minutes.

For best results, let the lasagna sit for 5 minutes when it comes out of the oven as it will be much easier to serve.

Enjoy!

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.