1-Preheat the oven: Preheat the oven to 350 degrees Fahrenheit and grease a 9×13-inch baking dish.

2-Cook vegetables and make sauce: In a large skillet, melt the butter over medium-high heat, then add the onion and mushrooms, cooking for about 5 minutes until softened and lightly browned. Sprinkle in the flour and cook for 1 minute, stirring to blend, then slowly whisk in the milk and bring to a simmer until thickened.

3-Add cream cheese and seasonings: Once the sauce thickens, add the cream cheese and whisk until melted, then stir in the parsley, nutmeg, Italian seasoning, crushed red pepper flakes, and diced ham, seasoning with salt and pepper to taste. In a separate bowl, mix the cottage cheese, egg, Parmesan cheese, and black pepper.

4-Layer the lasagna: Start layering in the baking dish with about half a cup of the ham sauce on the bottom, followed by 3 lasagna noodles, half the cottage cheese mixture, one-third of the ham mixture, and one-third of the shredded cheese.

5-Repeat and finish layering: Repeat the layers once more with 3 noodles, the remaining cottage cheese mixture, half the remaining ham mixture, and half the remaining shredded cheese. Top with the last 3 noodles, the remaining ham mixture, and the remaining shredded cheese.

6-Bake the lasagna: Cover with foil sprayed inside with cooking spray to prevent sticking, and bake for 30 minutes. Then, uncover and bake for an additional 10 to 15 minutes until the cheese is bubbly and golden. Let it rest before serving for the best results.