Lasagna napoli

Yield: 6 Servings

Measure Ingredient
1 medium Onion; chopped finely
1 \N Clove garlic; minced
2 tablespoons Olive or salad oil
1 pounds Ground chuck
1 can Sliced mushrooms
2 teaspoons Salt
1 teaspoon Oregano
¾ cup Water
1 can (8-oz) tomato paste 8-oz
2 \N Eggs
1 pack (10-oz) frozen chopped spinach; thawed
1 cup Creamy cottage cheese
½ cup Grated Parmesan cheese
1 pack (12-oz) lasagna noodles
1 pack American cheese slices

Cook & drain lasagna noodles. In medium pan lightly brown onion & garlic in 1 Tbs oil. Add meat & break apart. Cook until brown. Blend in mushrooms (including liquid), tomato paste, 1 Tsp salt, oregano & water. Simmer 15 minutes. Mix one of the eggs with spinach, cottage cheese, Parmesan cheese, 1 Tbs oil & 1 Tsp salt. Beat second egg slightly & toss with cooked noodles. Pour half the meat sauce in an oblong baking dish & cover with half the noodles. Spread all the spinach mixture over noodles. Repeat layers with remaining meat sauce & noodles. Cover & bake at 350 for 45 minutes. Remove cover & arrange strips of slices of American cheese on top. Bake 15 minutes longer.

Serve hot. (Serve with tossed salad & French bread.) MRS. C. WILLIAM DENTON, MARKS, MS Source: Simple Southern, Desoto School Mother's Club Association, Helena, AR, The DeSoto School, Inc, Helena-West Helena, AR 72390.

From Glen Hosey's Recipe Collection Program, hosey@...

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