Preheat oven to 350F.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add onions and garlic and cook for 5 minutes until the onions are fragrant and translucent. Add salt.
Stir in the diced or sliced mushrooms and cook for another 5 minutes.
Add your crushed tomatoes, tomato paste, red wine vinegar, basil, oregano and bay leaf. Bring to a low boil, then let simmer over medium-low heat for 15 minutes, stirring a few times to avoid sticking.
In the meantime, cook pasta according to the package's instructions.
In a small bowl, stir in your cottage cheese, egg, basil, spinach and nutmeg. Set aside.
Once your tomato sauce and noodles are done, assemble the lasagna. Spread 1/2 cup of the tomato sauce at the bottom of a 9 x 13 inch baking dish. Layer 4 lasagna noodles. Spread half of the remaining sauce on top of the noodles. Layer with 4 more noodles. Spread all of the cottage cheese mixture, then layer with another 4 noodles. Finally, add the remaining sauce. Sprinkle with mozzarella and parmesan.
Cover the casserole with aluminum foil. Bake for 30 minutes, covered, then uncover and bake for another 15 minutes or until cheese is melted and lightly golden. Let sit for 10 minutes before slicing.