Ingredients Jump to Instructions ↓

  1. 45 MIN-- --COOKING:

  2. 30 MIN--

  3. 1 pk Lasagna (500g)

  4. 1 lb Lean ground beef

  5. 1 ea Onion, finely chopped

  6. 1 ea Clove of garlic, minced

  7. 1 cn Sliced mushrooms

  8. 10 oz/284ml 1 cn Tomato spaghetti sauce(14oz)

  9. 1 cn Tomato paste(5-1/2oz/156ml)

  10. 1 t Salt

  11. 1 t Dried oregano

  12. 1 ea Egg, beaten

  13. 1 c Creamed cottage cheese

  14. 1/3 c Grated parmesan cheese

  15. 1 pk Sliced mozzarella cheese

  16. 1 pk Spinach, thawed,chopped

Instructions Jump to Ingredients ↑

  1. 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 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. Arange mozzarella cheese on top. Bake at 350F for 30 mins. Let stand 10 mins. before serving.


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