Clean out the fridge Lasagna, or what should I do with this ground beef?

Scott's parents were coming over for dinner the other night and I had already taken out some pasture raised ground beef from the freezer the night before.  The dilemma - how do you make 1 pound of meat feed 4 adults and one toddler?  So I decided to make up a lasagna.  There were a couple of challenges with this one - 1) I didn't really have enough mozzarella 2) I didn't have ricotta or cottage cheese or even tofu in the house to fill the lasagna with.  No problem though, I just used feta cheese blended with whatever yogurt I had and when I ran out of enough mozzarella for the topping, I just grated a whole bunch of romano cheese to fill in the blanks - it turned out really well!  I ate the rest for lunch today :)

LASAGNA (from my head and I didn't record measurements so modify as required)

About 18 lasagna noodles ( I used a combo of organic kamut and organic white lasagna noodles)

1 jar organic pasta sauce

organic mozzarella cheese

1 bunch organic swiss chard

About 10 organic button mushrooms

1 organic onion

organic feta cheese (found local organic goat feta at Homegrown Oranics in Halifax!)

organic yogurt

1 pound organic pasture raised ground beef

Method: Preheat oven to 350*.  Put a big pot of salted water onto boil for the noodles.  As you wait wilt swiss chard in a pot with a lid over medium heat.  Strain and squeeze all the liquid out and then chop into small pieces.  Slice mushrooms and onions and saute in a skillet with some olive oil.  After about 3 minutes, add the ground beef and brown.  Set aside.  When water is boiling, add the noodles in 2 batches, cooking 3/4 of the way so they are still slightly undercooked.  Be sure to add oil to water to prevent the noodles from sticking to each other.  Drain and cool.  Add about 1/4 cup water to the pasta sauce to dilute.  Pour some of the sauce on the bottom of your big roasting tray.  Layer some noodles on top.  Now is when you can mix some yogurt with the feta to make a ricotta like cheese sauce which you spread onto the layer of noodles, followed by some ground beef mix,  some chard,  some more sauce and ending with a sprinkle of mozzarella.  Repeat.  End with another layer of noodles, then the rest of the sauce and cheese.  Sprinkle with romano and cover with pod lid or aluminum foil.  Bake covered 1 hour, uncover for 20 minutes and serve.