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@...