Hmmm, well, keeping in mind that I didn't follow any particular recipe and just
guessed on how to do EVERY part of it and used whatever amounts of veggies I had
on hand and the fact that I only seem to know how to make HUGE quantities of
things like this (20 svgs):

MEAT SAUCE

16 oz chicken/turkey spiced sausage
2 lbs ground turkey
3 15 oz cans tomato sauce
1 15 oz can diced tomatoes
1.5 cups burgundy
8 oz sliced/chopped mushrooms
22.5 oz cabbage
7.8 oz celery
10 oz zucchini
4.7 oz fresh spinach, chopped
18.5 oz chopped onion
15 grams minced garlic
1.5 tbl basil
3 tbl oregano
1.5 tbl marjoram
2 tbl thickener (thickenthin not/starch or equivalent)

I made the BIG mistake of adding 2 cups of water to this -- DON'T DO THAT!  
Before making lasagna with it, I had to drain off a LOT of liquid and it was a
real pain since I also wanted to save the liquid.  It also wasn't as rich-tasting
as the last time I made lasagna because of it.    If you don't make the mistake
of adding water, you probably won't need the thickener.  FYI, I deliberately made
more meat sauce than I would use for the lasagna because I wanted to freeze some
meat sauce for later.

Cut the sausage into bite size pieces.  Brown sausage and ground meat/poultry.  
Drain off excess grease.  Add tomato sauce & diced tomatoes.  Add onion & garlic.  
Cut rest of veggies into bite-size pieces and add.  Add spices and burgundy.  
Heat to bubbling, then simmer for as long as you want it to cook (about an hour
is good).  Makes 18 cups.  Adjusting for liquid runoff, it came out to
approximately 7.7 carbs/136 cals per cup.

LASAGNA

12 cups meat sauce
19 oz eggplant
2.3 oz fresh spinach
2 lbs grated or sliced mozzerella
2 cups cottage cheese
2 cups ricotta cheese

Line the bottom of 2 13x9 pans with spinach leaves.  Spread 6 cups meat sauce
over spinach.  Place half of the mozzerella on top of the meat sauce.  Cut
eggplant to suit your fancy -- I've done it with large rounds and with bite-size
pieces and prefer the bite-size because then I don't have to deal with biting
into a a great big piece of eggplant later on.  Mix the cottage & ricotta cheese
together.  If you cut the eggplant into bite-size pieces you can mix it with the
cottage/ricotta cheese mixture, then spread over the sauce, or lay down a layer
of eggplant, then the c/r cheese mixture.  Spread 6 more cups of meat sauce on
top of cottage/ricotta cheese mixture.  Cover with rest of mozzerella.  Bake at
350 for 1 hour.  Allow to sit to absorb excess liquid.  You can cut it right away
and eat it, of course, but liquid will quickly leak into the empty space in the
pan.  Makes 20 servings of 8.6 carbs/295 cals ea.  

Like I said, I tend to wing it and get carried away with ingredients, so adjust
accordingly.  I bought a new chest freezer a couple of months ago, so I don't
have to cook as often this way :-)  Google other lasagna recipes in this
newsgroup for ideas and (probably) better layering layouts.  This worked for me!  

The last time I made the lasagna, I used ground beef and italian sausage, which
added almost 1500 calories to the overall total, so that's another thing to keep
in mind when deciding between ground beef and ground poultry.  

I believe mad cow is the result of brain or spinal cord material being
present on the beef you eat.  This can happen on the loin meat [
Porterhouse - T-bone or Rib ]meat fairly easy.  It also is present on the
bone in Chuck Roast at times.  I would believe most meat shops would remove
the spinal cord before they cut the meat with there band saws.  You can look
for it in the Porterhouse - T-bone it is the white material in the hollow of
the steak.  Don't eat it even though it does taste good off of a broiled
Porterhouse.

Chuck will give you the best tasting ground meat.  Round is to lean and will
make a dry tough product.
When I grind my fresh beef for a meat loaf I will grind the onion and celery
and red peppers right along with the meat.  It helps distribute the flavors.