---PREPARATION: (45 MIN---

COOKING: (30 MIN
1 pk Lasagna (500g)
1 lb Lean ground beef
1 Onion, finely chopped
1 Clove of garlic, minced
1 cn Sliced mushrooms(10 oz/284ml
1 cn Tomato spaghetti sauce(14oz)
1 cn Tomato paste(5-1/2oz/156ml)
1 ts Salt
1 ts Dried oregano
1 Egg, beaten
1 c Creamed cottage cheese
1/3 c Grated parmesan cheese
1 pk Sliced mozzarella cheese
1 pk 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 mins. Combine egg with spinach,
cottage and parmesan cheeses. Spread 1/3 of meat sauce in 13×9 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. Arange
mozzarella cheese on top. Bake at 350F for 30 mins. Let stand 10 mins.
before serving.