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| 1 mittel | Onion finely chopped |
| 1 | cloves garlic minced |
| 2 Esslöffel | Olive or salad oil |
| 1 x ca. 450 g | chuck ground |
| 1 Dose | mushrooms sliced |
| 2 Teelöffel | salt |
| 1 Teelöffel | oregano |
| 3/4 Tasse | water |
| 1 Dose | (8-oz) tomato paste 8-oz |
| 2 | eggs |
| 1 Packung | (10-oz) frozen chopped spinach; thawed |
| 1 Tasse | Creamy cottage cheese |
| 1/2 Tasse | parmesan grated |
| 1 Packung | (12-oz) lasagna noodles |
| 1 Packung | American cheese sliced |
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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
Helena, Ar, The DeSoto School, Inc, Helena-West Helena, Ar 72390.
From Glen Hosey's Recipe Collection Program, hosey@erols. Com
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