Served as main course. Non-vegetarian dish.

1 packet Lasagna (500gm)

1 lb Lean ground Beef

1 Onion, finely chopped

1 Clove of Garlic, minced

1 can Sliced Mushrooms (10 oz/284 ml)

1 can Tomato Spaghetti Sauce (14 oz)

1 can Tomato Paste (5-1/2 oz/156 ml)

1 teaspoon Salt

1 teaspoon Dried Oregano

1 Egg, beaten

1 cup Creamed Cottage Cheese

1/3 cup Grated Parmesan Cheese

1 packet Sliced Mozzarella Cheese

1 packet Spinach, thawed,chopped

Cook lasagna in a large quantity of boiling water until just barely tender; drain off most of water; add ice cubes to stop cooking. (Allow lasagna to stand in cold water to prevent pasta sticking together.) In a saucepan, brown meat with onion and garlic; drain off fat. Cook over low heat, covered, for about 5 min. Stir in mushrooms with liquid, tomato sauce, tomato paste, salt and oregano. Simmer 15 minutes. Combine egg with spinach, cottage and Parmesan cheeses. Spread 1/3 of meat sauce in 13x9 in. baking dish. Cover 1/4 of lasagna (about 5 overlapping strips.) Alternate another 1/3 of sauce and 1/4 of lasagna. Spread spinach mixture over pasta and cover with 1/4 lasagna strips. Top with remaining sauce and pasta. Arrange mozzarella cheese on top. Bake at 350 degree F for 30 minutes. Let stand 10 minutes before serving.

Preparation time: 45 minutes

Cooking time: 30 minutes

Serves: 8

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