Brown ground beef in salad oil in a large pot or Dutch oven.

Drain off any excess grease.

Add minced garlic, parsley flakes, basil, salt, canned tomatoes, tomato paste, McCormick spaghetti sauce mix, and canned mushrooms to the pot.

Simmer uncovered, stirring occasionally, until the sauce has thickened, about 1 hour.

While the sauce is simmering, cook lasagne noodles according to package directions until tender.

Drain and rinse the cooked noodles.

In a separate bowl, combine cottage cheese, beaten eggs, salt, pepper, and parsley flakes.

Preheat oven to 375°F (190°C).

Spread a thin layer of sauce on the bottom of a 9x13 inch baking dish.

Layer noodles, cottage cheese mixture, Parmesan cheese, Mozzarella cheese, and sauce repeatedly until all ingredients are used, ending with a layer of sauce and Mozzarella cheese on top.

Bake in the preheated oven for 25-30 minutes, or until golden brown and bubbly.

Let stand for 10 minutes before serving.